Here’s a foolproof recipe with a step-by-step guide, so you can whip up this mouthwatering, impressive and beautiful-looking homemade pie with no trouble! For those of us of a certain age (!) who remember Twin Peaks, you won’t be able to think of Cherry Pie without thinking of Agent Cooper’s ‘Damn Good Cherry Pie’. I’d never eaten or even seen a great deal of cherry pie here in the UK. Apple yes, cherry no. So when I first went to New York City in 2002 and I tasted a slice, it was HEAVEN and every bit as good as Agent Cooper promised. I’ve been making this easy version at home ever since and it is divine (and easy!) With just a few simple ingredients and a light flavouring of vanilla and cinnamon, plus a hint of zesty lemon juice, we have ourselves a real treat of a dessert. Hope you’ll love it!
Why you’ll love this Cherry Pie recipe
⭐️ Fresh fruity, juicy cherry pie filling ⭐️ Easy shortcut pastry to create lattice topping ⭐️ Impressive but simple summery dessert For this (and most of my pies, to be honest), I use ready made shortcrust pastry. It’s plenty easy to make it yourself, so go ahead if you’d prefer, but as we’re also stoning cherries for this dish, I thought I’d keep the pastry easy (see tips below on how to pit them speedily.) So while this recipe is easy, there are a few tips and tricks to make sure it all goes smoothly, so give this guide a quick read before you dive in. There’s also step-by-step information with images to show you how to create the impressive lattice-style topping. We’re using 1kg of cherries for this recipe, so if you live somewhere you can go cherry picking, or you’ve already got your spoils during the summer months, THIS is how you can enjoy them.
Cherry Pie Ingredients Notes
Cherries – We’re using fresh cherries for this, either from the shops or ones you’ve picked yourself! Pastry – This recipe is for ready made shortcrust pastry, but feel free to make your own instead Cherry pie filling – We’re adding caster sugar, cornflour, vanilla extract, cinnamon and the juice of a lemon in with the cherries for the pie filling Egg – This is to beat and brush over the top of the pie before baking to get that golden finish
In the freezer Leftovers are fine to be frozen, but for best results, freeze the pie BEFORE it’s been baked. Doing this also makes your pie extra crispy, so it’s a good step to add if you can! While cooking your cherry pie, sit the dish onto a baking tray as it helps to crisp up the bottom. No soggy bottoms thank you! As you’re cooking your pie, if the top starts to go brown very quickly, cover it with tin foil for the rest of the cooking time to avoid burning the top. Also, if you really want to be sure that your cherry pie will be crisp, a good tip is to freeze it before baking. It will take a little longer to cook but gives really crisp pastry.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
