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cherry pie3

Our cherry trees did really well this 12 months, generating a lot of fruit, so I seemed via my get ready dinner books for a recipe for cherry pie and decided on one from “Say it with cake” via Ed Kimber, a former GBBO winner. 

The end finish outcome was once harking back to the pies and crumbles I used to make years previously using those tins of cherry pie filling – only so much, much better. 

cherry pie2

The only faffy part of making this pie is stoning all the cherries, a process that is made totally slightly more effective by way of my no longer very surroundings pleasant cherry stoner.  After part an hour and when beginning to lose the want to are living, I perplexed whether or not or no longer I ought to easily pass away the stones in alternatively remembered {{that a}} mouthful of stones takes away the joy of maximum fruit puddings so soldiered on.

cherry pie

I did find a recipe for cherry pie via Ed on the net proper right here, but it’s no longer somewhat the similar for the reason that one inside the e-book, suggesting that he’s tinkered with the original recipe.  This one was once delicious and I would possibly indisputably make it all over again.

Perhaps next 12 months when the cherry tree is groaning beneath the load of fruit all over again!  Speaking of which, I in reality should have finished this publish when cherries had been in season and easily obtainable recent inside the retailers – alternatively you most likely can use frozen ones and make it at any time of 12 months, with the additional advantage that you just then wouldn’t want to spend hours removing all the stones!


For the filling

200g caster sugar

800g recent or frozen pitted cherries

zest and juice of one lemon

45g cornflour

For the pastry

400g undeniable flour

1 tsp salt

2 tblsp caster sugar

200g cold unsalted butter

Moreover, 1 medium egg, crushed with 1 tblsp water for the egg wash.


Put the sugar, 600g of the cherries and the lemon zest into a large pan over medium heat.  Mix the cornflour to a paste with the lemon juice and upload to the pan when the cherries start to release their juice.  Raise to the boil gently and get ready dinner, stirring, for a few mins until thickened.  Remove from the heat and upload the rest cherries.  Set aside to cool while you’re making the pastry.

Make the pastry inside the common approach, divide into two portions, one slightly larger than the other and sit back inside the refrigerator for 30 minutes.

Preheat the oven to 200°C / 180° fan / fuel mk 6.  Grease a 23cm pie dish or plate.

Roll out the larger piece of pastry to a bit of better than the dish and drape it over, pressing into the ground.  Trim so the overhang is ready 2.5cm all of the highest manner round. 

Roll the other piece of pastry and decrease into strips 2.5cm huge. 

*The recipe at this stage says to take a seat again the pastry all over again alternatively I didn’t have time. 

Tip the cherry filling into the pie.  Brush the edges with egg wash and lay the strips of pastry over the top in a lattice pattern.  Brush all over again and fold the overlap in so that it covers the edges of the strips.  Crimp the edges in conjunction with finger and thumb.  Brush the pastry right through with egg wash and bake for 40-45 mins until the pastry is browned and the filling bubbling.

Serves 6-8

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