Cherry Pie {Easy Recipe}
Here’s a foolproof Cherry Pie recipe with a step-by-step guide, so you can whip up this delicious juicy dessert easily!
Servings: 8
Ingredients
- 1 kg Fresh cherries
- 250 g Caster sugar
- 3 tbsp Cornflour
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1 Lemon Juice only
- 500 g Ready-made shortcrust pastry
- 1 Egg Beaten, for brushing
Instructions
- Stone the cherries using the gadget linked in the notes.
- Put them into a pan with the sugar, cornflour, vanilla, cinnamon and lemon juice.
- Heat over a medium heat for about 15 minutes, gently stirring.
- When the sauce has thickened, remove from the heat and allow to cool fully.
- Preheat oven to 180C.
- Line the bottom of a pie dish with half of the pastry.
- Add the cold cherry filling.
- Top the pie making a simple lattice (see steps in the post above for guidance).
- Brush with beaten egg.
- Bake for about 1 hour until cooked through.
Notes
Pastry: This recipe is for ready made shortcrust pastry, but feel free to make your own instead
Cherries: We’re using fresh cherries for this, either from the supermarket or what you’ve picked yourself. You can use frozen cherries if you prefer, but beware that they will have excess juices, so I would recommend defrosting them overnight in the fridge first and draining off the excess liquid before adding them into the pie mixture
Pitting the cherries: This is the perfect easy and cheap gadget to do it with. It makes the job SO easy
How to make sure the bottom is cooked: While cooking your cherry pie, sit the dish onto a baking tray as it helps to crisp up the bottom
To avoid burning the top: As you’re cooking your pie, if the top starts to go brown very quickly, cover it with tin foil for the rest of the cooking time to avoid burning the top
EXTRA TIP FOR CRISPNESS: Freeze it before baking. It will take a little longer to cook but gives really crisp pastry
Raspberries: You can make this into a Raspberry Pie by switching the fruit if you like. Great for if you have a glut of berries after picking!
Make ahead of time: Follow to the step where you’re about to bake it, then instead cover and refrigerate until you’re ready to cook. You can also freeze it at this stage too. To bake, defrost it thoroughly first
Serving suggestions: This works perfectly with a dollop of vanilla ice cream or creme fraiche. Or a little pour of cream
Nutrition
Calories: 408kcal | Carbohydrates: 87g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 331mg | Fiber: 3g | Sugar: 47g | Vitamin A: 110IU | Vitamin C: 8.7mg | Calcium: 29mg | Iron: 2.6mg