There’s nothing as delicious as a homemade Cherry Pie. Served with big scoops of Vanilla Bean Ice Cream. A favourite desert.
Preparation time – 45 mins. Cooking time – 1 hour. Recipe serves 6.
Ingredients
For pie filling:
- 150g/5oz good quality black cherry jam
- 100ml/3½fl oz water
- 1 tbsp ground arrowroot, mixed to a paste with 2 tbsp water
- 750g/1½lb fresh red cherries, stalks, stones removed
For pastry
- 250g/9oz plain flour, plus extra for dusting
- 175g/6oz fridge-cold unsalted butter, cut into cubes
- 1 tbsp caster sugar, plus 2 tsp for topping
- 1 large free-range egg, beaten
- 1 tbsp cold water
Method
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For pie filling, heat cherry jam, water in a pan over low heat. Stir continuously until jam has melted, starts to bubble.
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Add arrowroot mixture, stir to combine. Continue to simmer mixture until sauce is thick, smooth.
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Add cherries, stir carefully to coat in hot jam mixture. Transfer filling mixture to 1 litre/1¾ pint pie dish (should reach just above rim of dish). Set aside to cool.
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For pastry, pulse flour, butter, sugar together in food processor until mixture resembles fine bread-crumbs.
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Mix together beaten egg, water. Set aside 1 tablespoon of mixture to use as glaze. With motor still running, gradually add remaining egg, water mixture to food processor a little at a time, until mixture is a dough.
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Roll out pastry on a lightly floured work surface until it’s 7cm larger in diameter than pie dish. Cut 2 or 3 long strips from edges of pastry (2.5cm/1in wide).
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Brush rim of pie dish with little of reserved beaten egg. Lay strips of pastry on rim of pie dish, overlapping strips slightly. (thicker edge for crimping). Brush pastry rim with more beaten egg.
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Gently lift rolled pastry using rolling pin. Place on top of cherry filling. Press pastry down at edges to seal layers of pastry together. Trim off excess pastry, then crimp edges with finger-tips.
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Transfer pie dish to baking tray, chill in the fridge for 30 minutes.
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Preheat oven to 200C / 400F / Gas 6.
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When pie has chilled, brush pastry lid with remaining beaten egg. Sprinkle 2 teaspoons of sugar. Using a sharp knife, cut small cross in centre of pie lid.
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Bake pie in oven for 25-30 minutes, Reduce oven temperature to 180C / 350F / Gas 4. Continue to cook for 15-20 minutes, until pastry is golden-brown, pie filling bubbles.
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Serve hot with custard or vanilla ice cream.