Cherry Pie

Cherry Pie Recipe

Cherry Pie Recipe

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Prep Time: 20 mins

Cook Time: 30-35 mins

Yield: 23cm pie

Classic all-American cherry pie made with fresh cherries. Think American diners with a glass of malt milkshake and a wonderful cherry pie. NOT served by Flo.

Ingredients:

  • 300g plain/all purpose flour, plus extra for dusting
  • 150g unsalted butter, cubed, plus extra for greasing
  • 100g golden caster/super-fine sugar
  • 1 large egg yolk
  • 1 tbsp cornflour/corn starch
  • 1 pinch ground cinnamon
  • 500g cherries, stoned
  • 1 tbsp milk, for brushing
  • 2 tbsp golden granulated sugar (you can use regular if you prefer)

Directions:

  1. Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in plastic wrap and chill for 30 minutes.
  2. Mix the cornflour/corn starch, remaining golden caster/super-fine sugar and ground cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/430℉/gas 7.
  3. Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb, if you wish.
  4. Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden.
  5. Serve warm or cold with cream.

Comments

    • says

      Thanks so much, Hayley. They are the bees knees. Like cool retro, I love me a bit o’ retro. The tea towel (or dish towel, as you call them over there) is purty isn’t it? It was calling me to use it with this pie. And it’s OK about the lack of the cherry pitter, I did it old school way. :)
      Lisa {Sweet 2 Eat Baking}’s latest post: Cherry PieMy Profile

  1. says

    I may or may not be singing “Cherry Pie” by Warrant right now as well. Of course as you said, it must be done.

    And regardless of having or not having some of the equipment you might have liked, that’s still one heck of a pie. Congrats!

    And Flo would be proud.

  2. Deirdre says

    I want to eat that now! Wow! And beautiful photography! Thanks for linking up with photo Friday blog hop- hope to see you next week!

  3. says

    I love cherry pie. I’m so glad you made it from fresh cherries, as many people use frozen or canned and the end result just isn’t the same. I pit them like a peach too, and I find it kind of relaxing. After enough for a pie my hands are definitely tired though.
    Laura Dembowski’s latest post: Blueberry Boy BaitMy Profile

    • says

      Thanks for stopping by, Laura. To be honest the thought of making them with anything else but fresh cherries never even crossed my mind. Fresh cherries all the way!!

      And yes, cherry pitting was annoying to start off with but after I finished the first punnet, I was kinda in the zone. My arthritis hands were screaming at me after though.
      Lisa {Sweet 2 Eat Baking}’s latest post: Cherry PieMy Profile

    • says

      Hehe, looks like we have a band already, there’s a trio of us singing it now! ;) Bagsy drums!

      And whaaaat? Jello mix cherry pie? For real? Duuuude, that is a total insult, especially since you’re a great baker too. He needs slapping out of it with a wet fish!
      Lisa {Sweet 2 Eat Baking}’s latest post: Cherry PieMy Profile

    • says

      Aww thanks Marjorie, I love cherries but they sometimes don’t agree with me (I think it depends where they come from and the pesticides) so I bought organic and I’ve been able to enjoy it for the first time in a while.

      You could totally come over for a slice but then I’d make you something you’d love even more. Requests? lol.
      Lisa {Sweet 2 Eat Baking}’s latest post: Cherry PieMy Profile

    • says

      Thanks Anna, I’m glad you think so, it’s my first ever pie so I was a little nervous when to take it out of the oven. Soggy bottoms aren’t my thing! And the bottom did turn out perfect. Glad I made the pie a little foil hat so the top crust didn’t go too far with that extra 5 mins.
      Lisa {Sweet 2 Eat Baking}’s latest post: Cherry PieMy Profile

  4. says

    Hi Ladies,
    Just want to make the case for canned red tart cherries in water. Here in the US you can’t really get fresh cherries around Thanksgiving but you can buy Oregon Fruit Red Tart Cherries packed in water to make a traditional cherry pie. It’s the next best thing to fresh, no sugar, no thickeners but already pitted for your convenience. You can buy them in most grocery stores.
    The Queen of Tarts’s latest post: A Restaurant Dessert to Make at HomeMy Profile

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