Recipe: Sweet Cherry Pie

SWEET CHERRY PIE

This classic cherry pie has the usual SORTED twist, as suggested by the community, to really make it stand out from the crowd. The only problem? One pie is simply never enough!

Ingredients

Pastry

  • 500 g plain flour
  • 180 g caster sugar
  • 2 eggs
  • 250 g cold, diced butter
  • 1 egg, beaten (to egg wash)

Filling

  • 700 g frozen pitted cherries, thawed
  • 4 tbsp cornflour
  • 1 large cooking apple, grated
  • 125 g caster sugar

Cream

  • 300 ml double cream
  • 1 tbsp icing sugar
  • 1 tbsp brandy
Make the pastry dough

Step 1

Make The Pastry Dough

Sift the flour into a mixer bowl of a machine. dice the butter and add it to the flour. Mix on a low speed with a beater attachment until it resembles breadcrumbs or do this by hand by rubbing the flour and butter between your fingertips. Stir in the sugar and mix together. Crack in the eggs and mix again until it just starts to come together as dough. Tip onto a clean surface and bring together into a single piece but don’t overwork it. Wrap the dough in clingfilm and place in the fridge until firm.

Make the cherry filling

Step 2

Make The Cherry Filling

Squeeze as much liquid out of the cherries as possible and place into a bowl with all of the other pie filling ingredients.

Line the pie tin

Step 3

Line The Pie Tin

Roll out 2/3 of the rested pastry on a lightly floured surface to fit a 10 inch pie dish, about ½ cm thick. Line the pie dish with your pastry, press into the edges and any trim excessive overhang.

Form a lattice top

Step 4

Form A Lattice Top

Roll the remaining pastry into a large rectangle and cut into 1cm wide strips. Remove alternate vertical strips and put them to one side. Fold every other strip that remains back over onto itself and in half. Lay one of the pieces that you removed perpendicular to the vertical strips and just above the folds. Fold the vertical pieces back to where they were, then fold back the ones that you didn’t previously. Lay another strip horizontally and keep repeating until you have a lattice. (Best watch the video to make it clear)

Fill the pie

Step 5

Fill The Pie

Give the filling one last squeeze then transfer it onto the lined pastry case.

Add the lattice and bake

Step 6

Add The Lattice And Bake

Slide the lattice that you’ve prepared on top of the pie and press the edges to seal. Brush the pastry with egg yolk. Bake in a 180°C oven for 30-35 minutes until golden and crisp on top.

Serve with cream

Step 7

Serve With Cream

Whip the cream and icing sugar together until soft peaks form. Fold in the brandy and serve with a generous slice of pie once it's cooled slightly.

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