There is something so magical about eating a slightly warm pie with a generous scoop of melty ice cream. It’s buttery and creamy, and hot and cold – absolute heaven. This cherry pie is hands down the best way to celebrate cherry season. Sticky and jammy, not overly sweet, incased in the flakiest pie crust – this is the perfect summer dessert.
*This recipe makes enough for one 9-inch pie.
*The most important thing to keep in mind while making pie crust is temperature. Everything needs to be cold and you butter should not melt any time during the process. If needed, you can place the butter and water in the freezer for 10 minutes before you start making the dough.
*The pie crust needs be made in advance. It needs at least an hour to cool in the fridge (ideally longer). You can also make it a couple of days in advance and store in the fridge. Make sure to leave it out on the kitchen counter for 5-7 minutes before trying to roll it out – otherwise it will crack.
*If you struggle with transferring the rolled dough into your pie dish, try rolling your dough out on a piece of parchment. I have found this trick to be very helpful.
*I find fruits like cherry and strawberries release a lot of water while cooking – this results in a soupy pie. To ensure I end up with a sliceable pie, I prefer to cook my filling until it has thickened before baking it.
*If while baking you notice that your crusting is browning too much, cover the top with aluminium foil and continue to bake for the time remaining.
*I have found that the best way to get that flaky, brown crust on top is to use egg wash. However for this recipe, which is otherwise egg free, you can use cream mixed with a little bit of sugar as a replacement for egg wash.
For the pie crust
- 340 grams flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 200 very cold butter, cut into cubes
- 60 ml ice water
For the cherry filling
- 5 cups cherries (measured after pitting)
- 80 granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
- Add the flour, sugar and salt in a mixing bowl and whisk together.
- Rub the cubes of butter into the flour mixture until it looks like breadcrumbs. Leave in some pea-sized bits of butter (this results in a flakier crust).
- Add 1-2 tablespoons of ice water and bring together. Do not over-work the dough. Bring it together until it sticks together. Cover in plastic wrap and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Add the cherries, cornflour, orange juice, zest and sugar to a saucepan and cook over low heat, stirring constantly. Once the filling has thickened to a jam-like consistency, take it off the heat and let it come to room temperature.
- Roll out the dough into two 1/8″ thick circles. Make one slightly bigger than the other.
- Pre-heat the oven to 200°C.
- Place the bigger circle in the pie tin and trim the excess. Place pie dish in the fridge for 30 minutes and then add in the cooled cherry filling.
- With the remaining rolled pie dough, cut into strips with a sharp knife. Place in the fridge if the dough starts getting too soft. Then, arrange in a lattice pattern over the filling. Brush the top with some egg wash (this is 1 egg whisked with a splash of water).
- Turn down the temperature of the oven to 180°C and bake for 45-50 minutes or until the top is golden-brown.