Description
A delicious homemade cherry pie made with fresh cherries and a crisp shortcrust pastry.
Ingredients
Scale
- 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)
Instructions
- 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 180℃/350F fan, 200℃/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.
Notes
- Use a cherry pitter or gadget for stoning cherries easily.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg