Cherry pie

(22 ratings)
Cherry pie
Cherry pie
  • Serves: 6

  • Cooking time:

    plus chilling time

Serve with clotted cream for a wickedly luscious dessert.


  • 50g caster sugar
  • 1tbsp lemon juice
  • 400g cherries, halved and pitted
  • 2tsp cornflour
  • 1tbsp Kirsch (optional)
  • 680g frozen shortcrust pastry, thawed
  • 1tbsp semolina (optional)
  • 1tbsp milk
  • 3tsp granulated sugar


  1. Simmer the sugar and 100ml water over a low heat until sugar has dissolved. Add the lemon juice and cherries. Turn up heat to medium and cook for 5 mins. Dissolve the cornflour with 1 tbsp of the cooking liquid, then stir into the cherries. Cook for 2 - 3 mins until thickened. Stir in the Kirsch, if using. Leave to cool.
  2. On a lightly floured surface, roll out half of the pastry to the thickness of a 1 coin. Use the pastry to line a 20cm or 21cm pie dish. Sprinkle semolina (if using) over the pastry base then pile in the cooled cherry mixture.
  3. Roll out remaining pastry into a circle. Brush edge of pastry with water and arrange the circle of pastry on top. Trim edges with a knife and crimp with a fork. Make 2 small cuts in the top, then chill for 30 mins.
  4. Preheat oven to 180C/360F/gas 4. Put the pie on a preheated baking sheet. Brush the top with milk and sprinkle with sugar. Bake for 40 - 45 mins until golden. Serve with clotted cream.

Your rating

Average rating

  • 3
(22 ratings)

Your comments


really easy and so delicious. I made it with disaronno instead as didn't have kirsch. Gorgeous, will definitely make this again


Wow! Loved this cherry pie! Really simple and the pastry was so crispy. Didn't have any kirsch so I used cinnamon schnapps instead. Really nice. Will make this again!

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