Cherry pie
A classic all-American homemade cherry pie! For a fruity summer dessert, our simple recipe showcases the sweet ripe cherries encrusted in a buttery pastry.
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Cook Time
35-40 Minutes -
Serves
8-10 People
Ingredients
- 750g fresh cherries, pitted
- 2 tablespoons plain flour
- 1/3 cup caster sugar
- juice of one lemon
for the pastry
- 1 cup self raising flour
- 1 cup plain flour
- ½ cup butter, softened and diced
- ½ cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 egg, beaten for egg wash
- 1 tablespoon raw sugar
You'll Need
- Multix Bake
- Multix Cling
Method
- Preheat the oven to 180oC.
- For the filling – Combine the cherries, sugar, flour and lemon juice in a bowl and mix gently until the cherries are well coated. You can use an olive pitter to remove the stones from cherries if buying fresh.
- For the pastry – Grease a 22cm pie dish and line the base with Multix Bake. Rub butter into flours with fingertips until it is well combined with no clumps and resembles breadcrumbs. Add the caster sugar and vanilla essence, mixing well before adding the beaten egg. Mix until it forms a dough – add a tablespoon of cold water (or less) if the mixture is too dry. Roll into a ball, then wrap in Multix Cling and chill in the refrigerator for 20 minutes. Remove the Multix cling and roll out about 2/3 of the pastry out between two sheets of Multix Bake, until it is around 2-3 cm larger than the top of the pie dish. Remove the top sheet of bake and flip the pastry into the pie dish, then remove the other sheet. Fill the pastry-lined dish with the cherry mixture. Roll out the remaining pastry using the same method as above and cut into 10 strips around 3 cm wide and 25cm long. Weave the pastry strips over the top of the pie and cut off any excess pastry around the rim of the pie tin. Pinch the edges around the rim and brush the pastry with the egg wash. Sprinkle with the raw sugar and bake in the oven for around 35-40 minutes or until golden brown. Serve warm with vanilla ice-cream.