Up your baking skills with this foolproof Cherry Pie recipe that any novice baker can achieve. A deliciously tart filling inside a buttery, flakey crust - best enjoyed with a scoop of vanilla ice cream!
2 chilled homemade pie crusts (this one is our fave)
4 cups cherries, pitted and halved
1 ½ Tbs lemon juice
¾ cup granulated sugar
3 Tbs cornstarch
½ tsp salt
2 tsp vanilla extract
½ tsp cinnamon
2 Tbs unsalted butter, cut into small cubes
1 large egg, beaten
1 Tbs icing sugar, to dust (optional)
1. Add cherries to a saucepan over medium heat with sugar and lemon juice, stirring to combine. Cook for 2-3 minutes or until juices are released.
2. Add cornstarch, salt, vanilla extract and cinnamon. Stir to combine and cook until thickens, about 6-8 minutes. Remove from heat and set aside to cool.
3. Preheat oven to 210°C and grease a pie dish. Remove one chilled dough from the fridge and roll out on a lightly floured benchtop. Roll out to about 30cm in diameter and place in the bottom of the dish. Spoon in the cherry filling and top with butter cubes.
4. Roll out the second batch of dough and use a knife (or pizza cutter) to cut strips about 1.5cm wide. Lay the strips over the pie in a lattice pattern, making sure to leave small gaps between each strip.
5. Pinch and crimp the edges of the pie to connect the top and bottom crusts. Brush with egg and bake for 15 minutes, then reduce to 180°C and bake for a further 45 minutes or until golden and bubbling.
6. Cool for at least 3 hours before dusting with icing sugar and serving.
Storing/freezing your pie
Filling and pie crust can be frozen separately. To freeze cooked pie, cool and cover tightly then can be frozen up to 2-3 months.