Oh My Cherry Pie | RecipeYum
When life gives you cherries, what do you do? You make a Cherry Pie.
There are some things in life that just can’t be beaten. One of those things is decorating a pie. Even better when it’s a juicy, fruity, cherry pie!
I’m not gonna lie, decorating a pie is one of my favourite things in the entire world. I could spend hours cutting pastry and designing different styles of pie – a sad, but time consuming hobby. The amount of tools I’ve accumulated for pie decorating I probably couldn’t count at this stage. I have a number of leaf-shaped pastry cutters that I’m specifically savings for the Autumn, which I’m already excited about! But for now, we’ve gone for a classic lattice, and a pretty star topping.
For this pie crust, I layered small pastry stars circle by circle, until reaching the centre of the pie. A good egg wash brushing and a sprinkle of sugar, and this bad boy was ready for the oven.
For the large cherry pie, I used a classic lattice crust which is quite easy to achieve (I talk about it a little more in my Blueberry Lattice Pie recipe). Then (of course) I upped the stakes. By plaiting thin stripes of pastry, you can make a really lovely plaited border for your pie, to give it a really classy finishing touch. Just attach the plaits with a little egg wash to secure them. I used some small pastry stars to cover the seams where I joined the plaits together, because I’m fussy.
I have to give a shoutout to the guys over at Pottery Corner, from whom I purchased that gorgeous plate featured above. And I mean purchased, this isn’t a sponsored post. There’s a great, hardworking couple behind this business though, importing some really gorgeous handmade Polish pottery. I’m obsessed with homeware and I so love these dishes, so expect to see them in a lot of photos from here on out!
Three cheers for small Irish/Polish businesses!
If there’s one thing I don’t worry, it’s that lovely bubbling pie filling. Let’s be honest, it’s not a real cherry pie if it’s perfectly prim and proper. That filling is what it’s all about. Dark, silky, sticky, and sweet – it’s what is 100% necessary for a real pie. While I went for a classic cherry pie, you can experiment to suit your tastes. I like to add a few blackberries to this filling to add a slight sharpness and depth of flavour.
After all, beauty is in the eye of the beholder!
Can we all just take a moment to appreciate pie? Beautiful, wonderful pie.
As far as I’m concerned, decorating pies is an art form. You can do whatever you want. I fully encourage you to experiment and share your designs and fillings! And then sit back, and enjoy a great slice of cherry pie – perfection.
- 2 sheets shortcrust pastry
- 1 egg, beaten for the egg wash
- 800g cherries, de-stoned and halved
- 200g blackberries
- 2 tbsp sugar
- 2 tsp light brown sugar
- 2 tbsp cornflour + 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp water
- Toss your cherries in the sugar and leave to sit for 5 minutes.
- Tip the cherries and blackberries into a large saucepan. Add the lemon juice and water.
- Cook the cherries until they are breaking down slightly, but still chunky.
- Make a cornflour slurry by adding 2 tbsp of water to your cornflour and stirring until combined.
- Tip the cornflour slurry into the cherry mixture and stir until the mixture is starting to thicken slightly.
- Set the mixture aside and allow to cool most of the way before continuing.
- Preheat your oven to 180C/350F.
- Line a greased 9" pie dish with one sheet of the pastry, trimming the edges to leave around 1" of overhanging pastry.
- Tip in the cherry filling and spread it out evenly in the dish.
- Use the other sheet of party to decorate your pie. This is where you can get creative! If you'd prefer, you can always use the other sheet to make a full top crust with no decoration. Just make sure to put a little cut in the top to release the steam from the filling!
- Trim the edges of the pastry to match the dish, and crimp the edges with a fork to seal the top and bottom crusts together.
- Brush the top liberally with the egg wash and sprinkle with the light brown sugar.
- Bake the pie for 40 minutes, or until the pastry is dark golden and the filling is set.
- Serve this delicious pie warm, topped with a large scoop of vanilla icecream!
- If you have any pie filling left, set it aside for later. I use this to make miniature pies, but you could also freeze it in an airtight container for use again in the future.