Cherry Pie
It’s cherry season!!! One of my favourite fruits and my god I indulge when they are in season! Each year I make a homemade cherry pie and this one was the best so far! I’m not going to pretend I’m a baker, the shortcrust pastry failed so I won’t share that with you but the filling, now that was incredible!
I try to make it healthy but honestly, if you only eat this once or twice a year why not just enjoy it for what it really is, a sweet, juicy, cherry pie!
Serves: 6 / Ready in: 1 hour + cooling / Difficulty: 2/5 / Storing: Best eaten fresh, leftovers can be wrapped and stored in the fridge for up to 3 days. You can also freeze before cooking, up to 1 month, to cook and put in the oven from frozen for 45 mins.
Ingredients
1 pack Shortcrust pastry
1kg cherries
2 tbsp cornflower
2 tsp ground cinnamon
salt
1 tbsp lemon juice
2 tsp vanilla extract
1 egg
2 tbsp sugar powder
Orange syrup - this makes it incredible!
You’ll have leftovers, keep it sealed in an airtight jar in the fridge and use it within 1 month - maybe for another cherry pie!
Juice from 1 orange
225g sugar
1 tbsp honey
1 tbsp cinnamon
Method
Preheat the oven to 200 degrees Celsius.
In a saucepan heat the orange syrup ingredients up to a boil, and allow it to bubble away until it thickens, this takes around 15 minutes. If it’s not thickening make sure that it’s boiling, it needs to be hot to thicken. Remove from the heat and leave to one side.
While the orange syrup is thickening, get your cherries ready by deseeding them all, yes it takes a while but it’s totally worth it! Pop them into a bowl and add the cornflour, stirring them all together so the cornflour coats the cherries.
In a pie dish, I always put down greaseproof paper when baking and then lay out the bottom layer of the pastry. I cook this shortly in the oven so it starts to cook and catch some colour around 10 mins.
Meanwhile in a large saucepan put the cherries, vanilla extract, cinnamon and a pinch of salt. Cook on medium heat until the cherries release their juices and get soft. Then add in 3 tbsp of the orange syrup and the lemon juice, stir together and cook until all is warmed through. The cherry mix shouldn’t be runny, but instead sticky and smooth. Have a taste, careful it’s hot! Add more lemon juice or orange syrup if needed. Then transfer the cherries to the pie dish. Cover with the top layer of pastry, sealing the edges and poking a few holes in the top. You can get really fancy here and make a pastry design or just keep it simple. Now beat the egg with the powdered sugar and brush over the top of the pie. Pop it in the oven for 30 minutes or until the pastry is golden and crisp.
To serve, allow it to cool down, the cherries will be pipping hot! You can serve along with some ice cream, custard or cream. Sit back and enjoy the cherry feast! Enjoy!
Nutritional information, per serving
kcal: 559
Fat: 19.6g
Saturates: 12.1g
Carbs: 89g
Sugars: 38.7g
Fibre: 4.5g
Protein: 8.3g