Oh My Cherry Pie | Recipe

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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.

Fun pastry stars top this beautiful cherry pie

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!

Cherries and blackberries come together for this wonderful lattice pie

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.

Oh my Cherry Pie
Yields 1
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
For the crust
  1. 2 sheets shortcrust pastry
  2. 1 egg, beaten for the egg wash
For the Filling
  1. 800g cherries, de-stoned and halved
  2. 200g blackberries
  3. 2 tbsp sugar
  4. 2 tsp light brown sugar
  5. 2 tbsp cornflour + 2 tbsp water
  6. 1 tbsp lemon juice
  7. 1 tbsp water
For the Cherry Filling
  1. Toss your cherries in the sugar and leave to sit for 5 minutes.
  2. Tip the cherries and blackberries into a large saucepan. Add the lemon juice and water.
  3. Cook the cherries until they are breaking down slightly, but still chunky.
  4. Make a cornflour slurry by adding 2 tbsp of water to your cornflour and stirring until combined.
  5. Tip the cornflour slurry into the cherry mixture and stir until the mixture is starting to thicken slightly.
  6. Set the mixture aside and allow to cool most of the way before continuing.
To Assemble the Pie
  1. Preheat your oven to 180C/350F.
  2. Line a greased 9" pie dish with one sheet of the pastry, trimming the edges to leave around 1" of overhanging pastry.
  3. Tip in the cherry filling and spread it out evenly in the dish.
  4. 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!
  5. 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.
  6. Brush the top liberally with the egg wash and sprinkle with the light brown sugar.
  7. Bake the pie for 40 minutes, or until the pastry is dark golden and the filling is set.
  8. Serve this delicious pie warm, topped with a large scoop of vanilla icecream!
Notes
  1. 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.
Sauce Pots http://www.saucepots.net/
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