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Cherry Pie

A classic homemade cherry pie featuring a thick, fruity filling and a crisp, hand-crimped pastry crust.

Baking Vegetarian Dessert Cherry Fruit Pie

Estimated Nutrition

Calories

602.1

kcal / serving

3612.4 kcal total

Carbs

83.9g

per serving

503.2 g total

Fat

26.4g

per serving

158.6 g total

Protein

7.1g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Arrowroot

ground, mixed to a paste with 2 tbsp water

tbsp

Caster Sugar

for pastry

tsp

Caster Sugar

for topping

CondimentsSauces

150

Black Cherry Jam

good-quality

Dairy

175

Butter

fridge-cold, unsalted, cut into cubes

piece

Egg

large, free-range, beaten

Fruits

750

Cherries

fresh, red, stalks and stones removed

GrainsCereals

250

Plain Flour

plus extra for dusting

Liquids

100

Water

tbsp

Water

cold

Method

Heat cherry jam and 100ml water in a pan over low heat until melted.

Stir in the arrowroot paste and simmer until the sauce is thick.

Coat cherries in the jam mixture and transfer to a 1 litre pie dish to cool.

Pulse flour, butter, and 1 tablespoon sugar in a food processor into fine breadcrumbs.

Gradually add the beaten egg and 1 tablespoon water mixture to form a dough.

Roll pastry on a floured surface to 7cm larger than the dish and cut edge strips.

Brush the dish rim with egg and layer the pastry strips around it.

Place the pastry lid over the filling, seal the edges, trim, and crimp.

Place the pie on a tray and chill in the fridge for 30 minutes.

Preheat the oven to 200°C.

Brush the lid with egg, sprinkle with 2 teaspoons sugar, and cut a small cross in the center.

Bake at 200°C for 25 minutes, then at 180°C for 15 minutes until golden.

Serve the pie hot.

made with
a toodle. project