Traditional cherry pie
- Serves 12
- Hands-on time 30 min, oven time 1 hour, plus chilling and 3 hours standing time
Georgina Hayden’s beautiful pie – made using fresh cherries – is the ultimate in summer desserts. The pie benefits from being left to stand for 3 hours after baking, which makes it a go-to recipe for entertaining.
For pies, clafoutis, pavlovas and more, check out lots more of our cherry recipes.
- 18.2g (11.2g saturated)
- 49.6g (24g sugars)
Bake the pie up to 3 hours before serving. Best served at room temperature.
Lattice-work looks beautiful and it’s not hard to do – keep the pastry chilled and work in small batches, then chill the pie before baking. If you don’t want to make a grid lattice, you can use plaited pastry strips and flower shapes to decorate the edges or to make a one-way design (as here). Glazing the pastry with 2 egg yolks will give a more golden colour.
For the cherry pie make it a sweet golden dessert wine; moscatel de valencia is perfect, served cool but not too chilled.
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