Let's get cooking! Sign up for our free meal planner, click here for more details.

Cherry pie - A selection of cherry pie recipes made with fresh Morello cherries.

Cherry pie
Although most people adore apple pie, if offered a choice of apple pie or cherry pie, the latter would most definitely come out on top. Apple pie is common but cherry pie on the other hand, is a special treat.

As cherries are only obtainable at certain times of the year, it's not every day that you are able to sample such a culinary delight.

The majority of recipes call for Morello cherries, which are not always easy to find, however for cherry lovers, any good quality fresh sweet cherries should suffice. Tinned cherries will also do, yet it is probably better to wait until the perfect freshly picked cherries are available at the market.
Advertisements
Below are three variations of the traditional cherry pie recipe; each one made with shortcrust pastry and each one would be delicious served with cream, custard or ice cream.

Cherry pie

Cherry pie Cherry pie

Recipe description

This is the traditional two crust recipe for cherry pie. If preferred it can be cooked with no base crust, placing the filling directly into the baking tin with a crust on top.
By
Serves: 6-8 persons
Prep time: 1hr 30 mins
Cooking time: 40 mins
Total time: 2hrs 10 mins
Rating: 3 from 1 vote
add your rating

Items required

  • 9 inch (23cm) pie tin
  • pastry roller (rolling pin)
  • sharp knife or pastry blender (if not using pre-made pastry)
  • sieve (if not using pre-made pastry)
  • large bowl
  • pastry brush
  • cling film or polythene bag

Ingredients

  • For the shortcrust pastry

  • 12oz (340g) of plain flour
  • 6oz (170g) of butter
  • 4 - 5 tbsp of iced water
  • pinch of salt
  • 1 beaten egg (for the glaze)

  • For the filling

  • 10oz (285g) of cherries
  • 4oz (115g) of brown sugar
  • 2 tbsp of Kirsch
  • 1 tbsp of Demerara sugar
  • 2 tsp of cornflour

Method

  1. Prepare the shortcrust pastry

    (skip to step 4 if using pre-made pastry)
  2. 2 Holding the sieve high over the bowl sift the flour and salt into the bowl. Add the butter cut into small lumps into the flour and using a knife cut the butter into the flour. This stage can also be done using a food processor. Rub the butter into the flour using your fingertips until the mixture is crumbly.
  3. Add 1 tbsp of water and use a knife to mix the dough. Repeat until the dough starts to cling to the knife then use your hand to form a ball of dough. Knead the dough then wrap in cling film or place in a polythene bag and leave to rest in a refrigerator.
  4. Remove the dough from the fridge at least 15 minutes before use.
  5. Preheat the oven to 400°F (200°C / Gas mark 6).
  6. Remove the stones from the cherries. Place the cherries into a bowl with the Kirsch and the unrefined sugar and leave to soak for an hour.
  7. Strain the cherry mixture over a separate bowl and collect the juice in the bowl.
  8. Sift the cornflour and add it to the cherry juice. Stir well until the juice is thickened by the cornflour and then return the juice to the cherries.
  9. Divide the pastry into two pieces, one slightly larger than the other. Roll out the bigger piece of pastry dough on a lightly floured surface and use it to line the pastry case or pie dish.
  10. Fill the pie dish with the cherry mixture, placing more cherries in the centre of the dish.
  11. Roll out the second piece of pastry and lay it over the top of the pie dish, pressing down on the two pastry edges to seal them together. Decorate the top and the edges of the pastry as you wish.
  12. Brush the top of the pastry with the beaten egg to glaze and then sprinkle with the Demerara sugar. Cut two small holes into the top of the pastry for the steam to escape. Place into a hot oven and bake for around 40 minutes or until the top of the cherry pie is golden brown.
Advertisements

Lattice top cherry pie

Lattice top cherry pie Lattice top cherry pie

Recipe description

This classic recipe is one to impress the family with and is not as difficult as it looks to make. A pre-cooked pastry case could be used for the base. A tip when adding the lattice strips is to coat each strip in flour to prevent them from sticking. For an extra special appearance a serrated edge can be applied to the lattice strips using a special cutting tool. Serve with your favourite topping.
By
Serves: 4-6 persons
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1hr
Rating: 3 from 1 vote
add your rating

Items required

  • 9 inch (23cm) pie tin
  • pastry roller (rolling pin)
  • sharp knife or pastry blender (if not using pre-made pastry)
  • sieve (if not using pre-made pastry)
  • large bowl
  • cling film

Ingredients

  • For the rich shortcrust pastry

  • 12oz (340g) of plain flour
  • 6oz (170g) of butter or lard
  • 4 - 5 tbsp of iced water
  • 2 eggs
  • pinch of salt

  • For the filling

  • 2lb (905g) of stoned Morello cherries
  • 2½oz (70g) of caster sugar
  • 1oz (30g) of plain flour
  • 1oz (30g) of butter
  • 1½ tbsp of freshly squeezed lemon juice
  • ¼ tsp of almond essence

Method

  1. Prepare the rich shortcrust pastry

    (skip to step 4 if using pre-made pastry)
  2. Sift the flour into a large bowl and add the salt. Dice the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs and there are no lumps of butter remaining.
  3. Add the eggs and mix together until a dough is formed. Add a few drops of water if the mixture is too dry.
  4. Place the dough, wrapped in cling film, into the fridge to chill for 30 minutes. Remove from the fridge at least 15 minutes before using.
  5. Divide the pastry into two balls, one larger than the other. Roll out larger pastry ball and line the pastry case with it, leaving an overhang of ½ inch (1cm) around the edge of the tin.
  6. In a large mixing bowl combine all of the ingredients together except for the butter.
  7. Roll out the second piece of pastry on a floured surface and with a sharp knife or pastry wheel, cut twelve ½ inch (1cm) wide strips.
  8. Fill the pastry case with the cherry filling, cut the butter into small pieces and dot over the cherries.
  9. To make the lattice top, place 6 strips of pastry, evenly spaced apart, across the filling. Fold every other pastry strip backwards. Then, take a new strip of pastry and position it in the opposite direction across from the first set of strips. Fold the first strip back down over the new strip in a weave-like pattern.
  10. Continue to do so with the remaining strips, weaving the new strips over and under the new strips.
  11. Trim any excess pastry and press the strips down into the overhang. Chill the pie in the refrigerator for 15 minutes.
  12. Preheat the oven to a temperature of 425°F (220°C / Gas mark 7).
  13. Remove the pie from the fridge and place in the oven. Bake the cherry pie for 30 minutes.
  14. Allow to cool and then serve warm.

Sour cream and cherry pie

Recipe description

This two-crust pie is a combination of cherries, sour cream and muscovado sugar which gives a creamy, moist filling. It can be served warm or cold with your favourite topping.
By
Serves: 4-6 persons
Cooking time: 50 mins
Rating: 3 from 1 vote
add your rating

Items required

  • 9 inch (23cm) pie tin
  • pastry roller (rolling pin)
  • sharp knife or pastry blender (if not using pre-made pastry)
  • sieve (if not using pre-made pastry)
  • large bowl
  • cling film or polyurethane bag
  • pastry brush

Ingredients

  • For the shortcrust pastry

    (if not using pre-made)
  • 12oz (340g) of plain flour
  • 6oz (170g) of butter
  • 5 - 6 tbsp of cold water
  • pinch of salt

  • For the filling

  • 1½lb (680g) of stoned cherries
  • 5floz (140ml) of soured cream
  • 4oz (115g) of muscovado sugar
  • 1 egg white
  • Demerara sugar to sprinkle

Method

  1. Prepare the shortcrust pastry

    (skip to step 4 if using pre-made pastry)
  2. Holding the sieve high over the bowl sift the flour and salt into the bowl. Add the butter cut into small lumps into the flour and using a knife cut the butter into the flour. This stage can also be done using a food processor. Rub the butter into the flour using your fingertips until the mixture is crumbly.
  3. Add 1 tbsp of water and use a knife to mix the dough. Repeat until the dough starts to cling to the knife then use your hand to form a ball of dough. Knead the dough then wrap in cling film or place in a polythene bag and leave to rest in a refrigerator.
  4. Remove the dough from the fridge at least 15 minutes before use. Divide the pastry into two pieces one slightly larger than the other.
  5. Line a greased pie dish or pastry case with the larger piece of rolled out pastry dough.
  6. Spoon the cherry filling into the pie dish, piling up more filling in the centre of the dish.
  7. Roll out the second piece of pastry and lay over the top of the pie. Seal the edges together by pressing down firmly on the edge of the pastry and trim any excess pastry from the sides.
  8. Decorate the top of the pastry cover with cut out shapes from the leftover pastry and glaze with the beaten egg. Sprinkle with the Demerara sugar.
  9. Bake in the oven for 20 minutes and then turn the temperature down to 350°F (175°C / Gas mark 4) and bake for a further 30 minutes, until the pastry has browned.
  10. Remove from the oven, allow to cool and serve warm with cream or ice cream.
Advertisements
back to top
Advertising
Contact us
Copyright
Disclaimer
Privacy policy
Sitemap
© Copyright 2021 HelpWithCooking.com