Cherry Pie {Easy Recipe}
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
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)
Method
- 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 180β/350F fan, 200β/400F or 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.