5+ A Day

Cherry Pie

Cherry Pie

Cherry Pie

Serves: 8

Preparation: 20 minutes (plus resting time)

Cooking: 45-55 minutes


Pastry Ingredients*

½ cup ice cold water
1 teaspoon apple cider vinegar
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornflour
½ teaspoon salt
2 tablespoons sugar
140g unsalted butter, very cold and cut into cubes

*Alternatively use ready-made pastry

Filling Ingredients

5 cups cherries, pitted
2 tablespoons fresh lemon juice
1/2 cup brown sugar
2 tablespoons cornflour
1 tablespoon butter
Pinch salt


Preheat the oven to 180°C on fan bake

To make the pastry, place the water and vinegar in a glass bowl and place in the freezer for 10-15 minutes

In a large bowl combine the flour, cornflour, salt and sugar – whisk well to combine. Rub the butter into the flour mixture until the pieces are the size of peas

Slowly add in the water and mix well until it forms a dough. Cover a surface with flour and knead the dough into a ball. Cover the dough and refrigerate for at least 1 hour before using 

Remove the pastry dough from the fridge and let it sit for 10 minutes. Lightly flour a rolling pin and your work surface. Roll the pastry into a large circle that overlaps a 22cm pie dish by about 5cm 

Press the pastry into the pie dish and pierce the base with a fork several times.

Using kitchen scissors, trim the pastry to overhang by 1cm. Roll the excess pastry into a ball, cover and chill in the fridge along with the pie crust until the filling is ready

For the filling, in a large bowl, combine the pitted cherries, lemon juice, sugar, salt and cornflour. Mix until well combined

Scoop cherry pie filling into the pie crust. Cut the butter into small pieces and place on top of the filling

Remove the extra crust from the fridge and roll out on a floured surface. Cut into thin strips and arrange on top of the pie in a criss-cross pattern. Press and fold the edges of the strips over the crust

Place the pie in the fridge for 30 minutes until the top crust is completely cold

Once the pie is chilled, place in the oven and bake for 50-55 minutes until the crust is golden. Let the pie cool for 20 minutes before cutting

Serve with plain yoghurt