This Deliciously sweet cherry pie is made with a flaky, all-butter crust, and a homemade cherry filling!
Leftovers can be covered tightly and stored in the fridge for up to 5 days. This pie can be made 1 day in advance. After it cools, cover tightly and keep at room temperature. Baked pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving. 2 and 1/2 cups plain/all-purpose flour 312g 2 tablespoons caster/granulated sugar 1 teaspoon salt 1 cup unsalted butter 226g, cold and cubed 6 - 8 tablespoons ice cold water
- Homemade Pie Crust
- 4 cups fresh cherries 900g, pitted
- 1 cup caster/granulated sugar 200g
- 1/4 cup cornflour/cornstarch 30g
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 large egg beaten with 1 tablespoon milk
- Prepare pie crust recipe through to step (read NOTES)
- Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.
- You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
- On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
- Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling.
- Cut off any excess dough, and seal the strips into the bottom crust.
- Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
- Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.
- Allow the pie to cool completely at room temperature before slicing and serving.
- In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
- Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.
- Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.