Cherry Pie

4.0/5 rating (3 votes)
  • Makes: 1 x 24cm x 4 cm pie
  • Prep Time: 30 mins
  • Ready in: 40 mins
  • Difficulty: Easy
  • Print:
Cherry Pie


  • 2 discs of sweet dessert pastry
  • 2 x 400g cans good quality black cherries, drained well
  • 2 heaped tbsp any brown sugar
  • 2 tbsp cornflour
  • 4 tbsp cold water
  • 1 medium egg
  • Granulated sugar for sprinkling on top of the pie

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Pre heat the oven to 180°C, Gas 4.

Line the loose bottomed tart case with1disc of pastry, leaving a good overlap.

Place the cherries into a saucepan and add a little of the strained juice, add the sugar and mix well.

Heat and then thicken with a little of the cornflour and water, once thickened, cool for 15 minutes.

Pour into the lined tart, moisten the edges with a little beaten egg. Top with the second disc, seal the edges well. Cut off any excess pastry and crimp decoratively.

Brush with beaten egg, and sprinkle with sugar, make 3 small incisions in the top of the pie and place in the oven.

Cook for 30-40 minutes until the top of the pie is golden.

Remove from the oven and cool before eating. Cut into wedges and serve with vanilla ice cream.