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Cherry Pie

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5 from 2 reviews


This lovers cherry pie is the perfect Valentines Day dessert! Golden brown, sugar crusted pastry jam packed with sweet vanilla cherries. You can use fresh or frozen cherries to ensure you can make this beautiful pie all year round.


Units Scale

For the Crust:

  • 150ml ice water
  • 1tbsp apple cider vinegar
  • 550g plain flour
  • 50g cornflour
  • 1tsp salt
  • 50g caster sugar
  • 300g cold unsalted butter cut into cubes

For the Filling:

  • 900g fresh cherries, pitted
  • 50g cornflour
  • 50g caster sugar
  • 2tsp vanilla extract
  • juice of half a lemon
  • 1tsp salt
  • 25g butter cut into small cubes
  • 1 egg, beaten with 1tbsp milk in a small mug. This is your egg wash.
  • 1tbsp demerara sugar


For the crust:

  1. In a small jug mix the cold water and apple cider vinegar. Pop in the fridge to keep cold while you carry on with the recipe.
  2. In a large mixing bowl add the flour, cornflour, salt and caster sugar and give it a good mix to combine. Add in the cubed butter and toss everything together to coat the butter in flour.
  3. Using your fingers, or a pastry cutter, rub the butter into the flour until it resembles large breadcrumbs. Don’t worry if there’s some larger clumps of butter in there. Add about 3/4’s of the cold water and fold it into the flour with a wooden spoon to make a dough. Give the dough a good pinch, if it holds together you’re good to go, if its too dry and is falling apart add a splash more water. Be very careful not to add too much water at this point or your crust will shrink when it’s baked.
  4. Turn the dough out onto a lightly floured work surface and knead into a shaggy ball.  Cut the dough in half and flatten each half into a disc, wrap each disc in cling film and pop in the fridge to chill for at least an hour or up to 48 hours.
  5. Remove dough from the fridge 15 minutes before you want to roll it to allow it to warm up slightly.  Place one of the dough discs onto a lightly floured work surface and with a floured rolling pin roll into a circle 1/4″ thick and around 3″ larger than your pie dish.
  6. Lie your dough circle over your rolling pin and lift it over your pie dish. Carefully lift press the dough into the dish making sure your don’t stretch it. Trim the overhang to around 1″ then fold the excess under itself so it sits slightly higher than the rim of your dish. Using your thumb and forefinger crimp the edges of the crust. Place the crust in the fridge while you make the decorations and filling.
  7. Using the same method, roll the second disc of dough out to 1/4″ thick and cut out as many little hearts as you can. Place the hearts on a lined baking sheet and pop in the fridge to chill.

For the Filling:

  1. Place a large saucepan over a medium high heat and add the cherries, lemon juice, sugar, vanilla extract, cornflour and salt. Cook for 8 minutes, stirring often until thick and jammy. Allow to cool to room temperature.

Assembling the Pie:

  1. Preheat the oven to 200C (fan assisted)
  2. Pour the cherry filling into your prepared pie dish and dot with little cubes of butter.
  3. Arrange the pastry hearts in concentric circles on top of your pie filling, overlapping the hearts slightly.
  4. Brush the crust and hearts with the egg wash and sprinkle with the demerara sugar.
  5. Place the pie dish on a large baking tray and bake in the oven for 20 minutes. Reduce the heat to 175C and bake for a further 55 minutes until golden and delicious smelling.
  6. Let the pie cool completely for at least 3 hours before cutting.
  • Prep Time: 1 hour plus chilling
  • Cook Time: 1 hour 15 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American