Cherry pie is a pie baked with a cherry filling. Traditionally, made with tart rather than sweet cherries. Morello cherries or black cherries may also be used.
- 50g Caster Sugar
- 1 Tablespoon of Lemon Juice
- 400g Cherries, stones removed
- 2 Teaspoons of Corn Flour
- 680g Shortcrust Pastry
- 1 Tablespoon of Milk
- 3 Teaspoons Granulated Sugar
Roll out half of the pastry on a floured surface to around 3mm thickness. Line a 20cm pie dish and then add the cooled cherries. Roll out the remaining pastry and trimmings to form a lid for the pie. Moisten the edges of pastry in the pie dish with water and then carefully lift the lid, using the rolling pin, over the pie and press down the edges using a fork. Carefully trim off any excess pastry. Make a small hole in the top of the pie and place in the fridge for 30 minutes to chill.
Pre-heat the oven to Gas 4, 180 Centigrade. Place the pie on a pre-heated baking tray. Brush the top with milk and sprinkle with sugar. Bake for 45 minutes until the pastry is golden.
Listed in the Sweet Sauce section of the website.
White Sauce with Brandy.