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Cherry Pie

Flakey pie crust, filled with a juicy cherry filling.
Servings: 9 inch pie
Author: Passionate Baker


for the dough

  • 340 g plain flour
  • 1 tsp salt
  • 255 g unsalted butter, very cold & cut into small cubes
  • 4-6 tbsp ice water

for the filling

  • 900 g pitted cherries
  • 5 tbsp cornflour
  • 130 g granulated sugar
  • 1/2 lemon, juiced

to finish

  • 1 egg, beaten
  • demerara sugar, for sprinkling


  • First, make the pie dough. Whisk together the flour & salt in a large bowl. Working quickly, add the butter to the flour & toss. Use your fingers to press each cube of butter into a flat sheet. Keep tossing the butter to make sure each piece is covered in flour. If at any time the butter seems warm, refrigerate the bowl briefly. Sprinkle about 4 tablespoons of ice water into the bowl & use a gentle hand to stir together until just combined. You’ve added enough water to the mixture if you can pick up a handful of the dough & easily squeeze it together without it falling apart, but without it being all sticky. Split the dough into two disks, each wrapped in cling film & leave to rest in the fridge for at least 2 hours before using. (Remember, we need to keep the dough extra chilled if we want it to be extra flaky.)
  • Once the dough has chilled, remove one of the disks from the fridge & on a lightly floured surface, roll it out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling. (Think of the flakes.) (FYI: I fit one of the disks into my pie dish & left it to chill in the fridge overnight, ensuring that it was stone cold. I rolled the second disk into a circle & left on a sheet pan for perhaps an hour before filling & assembling my pie.)
  • Remove the second disk from the fridge & roll out into a circle roughly 12-inches. Place on a sheet pan & leave to chill in the fridge.
  • Now, the filling. In a large bowl, gently stir together the cherries, granulated sugar, cornflour, almond extract & lemon juice.
  • Fill the prepared pie shell with the filling & cover with the second prepared crust (or make into a lattice topping – I watched a tutorial on YouTube). Crimp the edges together, and leave to chill in the fridge until ready to bake (I left mine in the fridge pre-made and unbaked for 8 hours while I was at work). 
  • Preheat the oven to 200C. While the oven heats up, slide the whole pie into the freezer for at least 15-minutes, & think of it as a necessary step to pie success.
  • When ready to bake, brush the top of the pie with the beaten egg yolk and sprinkle with some demerara sugar before baking for 40-50 minutes, or until the juices are bubbling & the crust is a deep golden brown.
  • Leave the pie to cool & serve warm with some lightly whipped cream.