Cherry Pie

Cherry Pie
A cherry pie made from scratch.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8
Cherry Pie


For the filling:

  • 900g Cherries
  • Zest and juice of 1 lemon
  • 2 tbsp Cornflour
  • 150g Caster Sugar
  • 1tsp vanilla extract

For the pastry:

  • 400g Plain flour
  • 150g Butter
  • 2 Egg yolks
  • 1 tbsp Cold milk

How to make

  • To make the the pastry, ideally you want to blitz the butter and flour in a food processor until it forms crumbs.
  • Add the sugar and egg yolk and mix until it forms a dough. Add a dash of chilled milk if you need something to help bind it together.
  • Take the dough and knead it on a floured surface to form a ball, then wrap it with cling film and chill it in the fridge for half an hour.
  • Prepare your filling by pitting the cherries and mixing it with the zest and juice of the lemon, the cornflour, sugar and vanilla.
  • Pre-heat the oven to 180 degrees celsius and take the dough out of the fridge and roll out on a lightly floured surface to 5mm thickness.
  • Cover the pie dish with the dough and make sure it's pushed into the sides and bottom properly, then add the filling.
  • Roll out the remaining dough to the design of your choice. You could cover the pie completely, or cut out strips to do a lattice design. Or cut out shapes. If you're covering the pie, make sure to crimp the edges after sealing it with a little brush of water.
  • Bake for 30 - 35 minutes or until the pastry is golden. Allow it to cool before serving.

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