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This recipe was originally tested using metric measurements and has since been converted to cups.

For the filling

Nutrition: Per serving (10)

  • kcal523
  • fat25g
  • saturates13g
  • carbs66g
  • sugars32g
  • fibre3g
  • protein8g
  • salt0.6g
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Method

  • step 1

    First, make the pie crust. Tip the flour, ⅓ cup ground almonds, the butter, sugar, and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, then drizzle this into the food processor and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each piece into a puck shape. Wrap and refrigerate for 30 mins. Will keep, wrapped in the fridge, for up to two days.

  • step 2

    Toss the pitted cherries with the jam, sugar and cornstarch until there are no dry patches.

  • step 3

    If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins before rolling, or it will be too firm. Heat the oven to 400F/gas 6. Dust a work surface with a little flour, then unwrap one piece of the pie dough. Carefully roll it out until it’s large enough to line the base and sides of a 9-10in pie dish or ovenproof skillet pan. The dough will be very delicate – if any cracks appear when rolling, squash them back together. Lift the dough over the rolling pin and into the dish – don’t worry if it breaks, just patch it up by pushing it into the edge and up the side, closing any holes. There should be a little overhang around the edge. Sprinkle the reserved 2 tbsp ground almonds over the base, then spoon in the cherry filling so it's in an even layer.

  • step 4

    Roll out the remaining dough so it’s large enough to cover the pie. Brush a little of the beaten egg white around the edge. Top the pie with the dough lid (poke a hole in the center for steam to escape), or make a lattice topping. To do this, cut the rolled-out dough into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a 1in gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Press the dough together around the edge, then trim the excess using a sharp knife.

  • step 5

    Crimp the edge for a neat finish or use any dough scraps to make shapes and place them around edge – we used a piping nozzle to cut out small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edge may brown more quickly than the center – if this happens, wrap some foil around the edge to protect it.

  • step 6

    Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the filling will be very runny. Best served just warm with ice cream.

Tips for how to make cherry pie

  • It is important to rest the pastry after briefly kneading it to give the gluten time to relax. This will prevent the finished pastry from becoming tough
  • Use high-quality, free-range egg yolks for a more deeply flavor and colored pastry
  • Taste the cherries before baking to check their sweetness. If they are very sweet, you may want to reduce the sugar in the filling slightly. Similarly, if they are tart, you may want to increase the amount of sugar used
  • Leave the pie to stand for a minimum of 1 hr before slicing to allow the filling time to set up, which will prevent it from spilling out

What are the best cherries to use for cherry pie?

  • Fresh, dark cherries, such as morello, make the best cherry pie. They are naturally sweet and juicy, and have a rich color. Sour cherries are also delicious, but it's best to increase the sugar in the cherry mixture by around 100g to compensate for the acidity. A combination of the two can also be used, adjusting the sugar in the filling accordingly
  • It is possible to use frozen cherries in this recipe, but they will have a higher water content. Defrost fully in a sieve set over a bowl, then reduce the excess liquid in a saucepan over a medium heat until syrupy. Cool fully before tossing through the defrosted cherries
  • Canned cherries can be used in this recipe, but their flavor is less intense than their fresh counterpart. They should be drained well before adding to the remaining ingredients in the filling

What to serve with cherry pie

The pie is best served warm with vanilla ice cream, double cream (poured or whipped) or clotted cream. For a lighter option, Greek-style yogurt would also work well.

Variations on cherry pie

  • You can add ½ tsp lemon zest or almond or vanilla extract to the filling for additional flavor
  • For a boozy hit, add 1 tsp kirsch to the pie filling
  • Add 1 tsp cinnamon or ginger to the filling for a hint of warming spice
  • For a crunchier finish, sprinkle granulated sugar over the pie crust before baking
  • Change up the pie crust design – we’ve gone for lattice, but you can try lots of different designs, from a full covering to cut-out shapes or patchwork. Find inspiration with our 11 ways to decorate a pie
  • You could also replace the pie crust altogether with a crumble topping, frangipane layer and/or toasted flaked almonds

How long will this cherry pie last in the fridge?

The cherry pie will keep chilled for up to four days.

How to freeze cherry pie

The cooked, completely cool pie can be frozen for up to a month.

  • Defrost completely overnight in the fridge, then cook in a 180C/160C/gas 4 oven for 10 mins to crisp up the pastry and gently warm the filling
  • Leave to stand for 10 mins before serving
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