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)
- 900g fresh cherries, stoned
- 150g granulated sugar
- 3 tbsp cornflour
- 1 tsp vanilla bean paste
- 25g butter
- Finely grated zest ½ orange
- 1 medium free-range egg
- Splash milk
- Double cream, crème fraîche or vanilla ice cream to serve
For the pastry
- 350g plain flour, plus extra to dust
- 40g granulated sugar
- 1 tsp fine sea salt
- 225g butter, cut into small cubes
- 75ml ice-cold water
- 1 tbsp cider vinegar
You’ll also need…
- 23cm pie dish or tin; a pastry cutter (optional)
- For the pastry, put the flour, 40g granulated sugar and the salt in a food processor. Add the butter, then pulse to a breadcrumb consistency. If you don’t have a food processor, rub the butter into the flour in a bowl, using your fingertips. Don’t worry if there are a few larger bits of butter – it’s best not to overwork the pastry.
- Add the ice-cold water and vinegar, then whizz briefly (or mix in with a dinner knife) to bring the dough together. Turn out onto a floured surface, shape into 2 equal discs, then wrap each piece in cling film and chill for at least 45 minutes.
- Take one of the discs of pastry out of the fridge and leave to soften a little. On a lightly floured surface, roll out the pastry until 5-8cm larger than your pie dish. Line the dish, gently pushing the pastry into the edge. Trim any excess pastry, then chill for 20 minutes.
- Heat the oven to 220°C/200°C fan/gas 7 and take the remaining disc of pastry out of the fridge to soften. For the filling, put the cherries in a large mixing bowl with 130g sugar, the cornflour and the vanilla paste. Finely chop the 25g butter, then put in a bowl with the zest. Set aside.
- Either roll out the pastry to form a round lid or make a lattice top (cut the pastry into 2cm wide strips with a knife or pastry cutter or cut into fine strips and plait to make thicker strands – see know-how below). Chill the pastry as you work, using any off-cuts to make pastry flowers, leaves or stars, as you like.
- Spoon the cherry filling into the chilled pastry case, then top with the rolled-out pastry lid or lattice, crimping at the edges, adding any pastry details you want.
- Mix the egg and milk, then brush it all over the pastry. Sprinkle with the remaining 20g granulated sugar.
- Put the pie on a baking tray in the oven (to catch any drips), then immediately turn down the heat to 200°C/180°C fan/gas 6 and bake for 1 hour. Check after about 40 minutes – if the edges are getting too dark, loosely cover with foil strips.
- Leave to cool for 3 hours before serving. Serve with double cream, crème fraîche or vanilla ice cream.
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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