Cherry pie - A selection of cherry pie recipes made with fresh Morello cherries.
Although most people adore apple pie, if offered a choice of apple pie or cherry pie, the latter would most definitely come out on top. Apple pie is common but cherry pie on the other hand, is a special treat.
As cherries are only obtainable at certain times of the year, it's not every day that you are able to sample such a culinary delight.
The majority of recipes call for Morello cherries, which are not always easy to find, however for cherry lovers, any good quality fresh sweet cherries should suffice. Tinned cherries will also do, yet it is probably better to wait until the perfect freshly picked cherries are available at the market.
The only problem with cherry pie is having to stone the cherries if this hasn't already been done - it may be quite a tedious task.
Below are three variations of the traditional cherry pie recipe; each one made with shortcrust pastry and each one would be delicious served with cream, custard or ice cream.
Cherry Pie Recipe
- Shortcrust pastry made with 10 oz (285 g) of plain flour, 5 oz (140 g) of butter, 4 - 5 tbsp of iced water and a pinch of salt (see our section on shortcrust pastry).
- For the filling
- 10 oz (285 g) of cherries
- 4 oz (115 g) of brown sugar
- 2 tbsp of Kirsch
- 1 tbsp of Demerara sugar
- 2 tsp of cornflour
- To glaze
- Preheat the oven to 400°F/200°C.
- Remove the stones from the cherries. Place the cherries into a bowl with the Kirsch and the unrefined sugar and leave to soak for an hour.
- Strain the cherry mixture over a separate bowl and collect the juice in the bowl.
- Sift the cornflour and add it to the cherry juice. Stir well until the juice is thickened by the cornflour and then return the juice to the cherries.
- Divide the pastry into two pieces, one slightly larger than the other. Roll out the bigger piece of pastry dough on a lightly floured surface and use it to line a 10 inch pastry case or pie dish (see section on pastry techniques: making a two-crust pie).
- Fill the pie dish with the cherry mixture, placing more cherries in the centre of the dish.
- Roll out the second piece of pastry and lay it over the top of the pie dish, pressing down on the two pastry edges to seal them together. Decorate the top and the edges of the pastry as you wish.
- Brush the top of the pastry with the beaten egg to glaze and then sprinkle with the Demerara sugar. Cut two small holes into the top of the pastry for the steam to escape.
- Place into a hot oven and bake for around 40 minutes or until the top of the cherry pie is golden brown.
Lattice top cherry pie
- Rich shortcrust pastry made from 8 oz (225 g) of plain flour, 6 oz (170 g) of butter or lard, 4 - 5 tbsp of iced water and a pinch of salt.
- 2 lb (905 g) of stoned Morello cherries
- 2½ oz (70 g) of caster sugar
- 1 oz (30 g) of plain flour
- 1 oz (30 g) of butter
- 1½ tbsp of freshly squeezed lemon juice
- ¼ tsp of almond essence
- Prepare the pastry first and keep in the refrigerator for at least 30 minutes before using.
- Divide the pastry into two balls, one larger than the other. Roll out larger pastry ball and line a 9 inch pastry case with it, leaving an overhang of 1 cm around the edge of the tin (see pastry techniques: lining a flan tin).
- In a large mixing bowl combine all of the ingredients together except for the butter.
- Roll out the second piece of pastry on a floured surface and with a sharp knife or pastry wheel, cut eleven 1cm wide strips.
- Fill the pastry case with the cherry filling, cut the butter into small pieces and dot over the cherries.
- To make the lattice top, place 5 strips of pastry, evenly spaced apart, across the filling. Fold every other pastry strip backwards. Then, take a new strip of pastry and position it in the opposite direction across from the first set of strips. Fold the first strip back down over the new strip in a weave-like pattern. Continue to do so with the remaining strips, weaving the new strips over and under the new strips.
- Trim any excess pastry and press the strips down into the overhang. Chill the pie in the refrigerator for 15 minutes.
- Preheat the oven to a temperature of 425°F/220°C.
- Remove the pie from the fridge and place in the oven. Bake the cherry pie for 30 minutes.
- Allow to cool and then serve warm.
Sour cream and cherry pie
- Shortcrust pastry made from 12 oz (340 g) of plain flour, 6 oz (170 g) of butter, 5 - 6 tbsp of cold water and a pinch of salt (see section on shortcrust pastry)
- 1½ lb (680 g) of stoned cherries
- 5 fl oz (140 ml) of soured cream
- 4 oz (115 g) of muscovado sugar
- 1 egg white
- Demerara sugar to sprinkle
- Mix together the cherries, soured cream and the muscovado sugar in a large mixing bowl and leave to marinate for about 20 minutes.
- Preheat the oven to 420°F/200°C.
- Divide the pastry into two portions, one bigger than the other and roll out the larger portion on a floured surface. Line a greased 9 inch pie dish or pastry case with the rolled out pastry dough.
- Spoon the cherry filling into the pie dish, piling up more filling in the centre of the dish.
- Roll out the second piece of pastry and lay over the top of the pie. Seal the edges together by pressing down firmly on the edge of the pastry and trim any excess pastry from the sides (see pastry techniques section: making a two-crust pie).
- Decorate the top of the pastry cover with cut out shapes from the leftover pastry and glaze with the beaten egg. Sprinkle with the Demerara sugar.
- Bake in the oven for 20 minutes and then turn the temperature down to 350°F/180°C and bake for a further 30 minutes, until the pastry has browned.
- Remove from the oven, allow to cool and serve warm with cream or ice cream.