Cherry Pie {Easy Recipe}

A slice of cherry pie on a plate with a fork, with the rest of the pie to the side, and a bowl of cherries, and a jug of cream on the side.

4.50 from 14 votes

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!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 kg Fresh cherries
250 g Caster sugar
3 tbsp Cornflour See notes
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 180℃ fan/200℃/Gas Mark 6.
Line the bottom of a 24cm loose-bottomed pie tin 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.

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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 tin onto a baking tray as it helps to crisp up the bottom. I cook my pie in a 24cm loose-bottom tart tin.

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.

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition