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Cherry Pie
A classic double-crust cherry pie, filled with a glossy, sweet-tart cherry filling and baked until the pastry turns deep golden.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
medium
Cuisine
American
vegetarian
Ingredients
2 sheetsshortcrust pastry
700gpitted cherries, fresh or frozen
1/2 cupcaster sugar
3 tbspcornflour
1 tbsplemon juice
1/2 tspalmond extract
1 tbspbutter, diced
1egg, beaten
1 tbspraw sugar
Instructions
1
Toss cherries with sugar, cornflour, lemon juice and almond extract.
2
Line a 23cm pie dish with one pastry sheet. Fill with cherry mixture. Dot with butter.
3
Top with second pastry sheet. Crimp edges and cut steam vents. Brush with egg wash and sprinkle with sugar.
4
Bake at 200°C for 45-50 minutes until golden and bubbling.
5
Cool at least 1 hour before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
227
Protein
2.3g
Fat
6.9g
Carbs
39.7g
Fiber
0.3g
Sodium
59mg
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