Posted in American Cuisine, Pies

Cherry Pie

cherry pie


For filling

5-6 cups of cherries – depitted (2 ½ – 3 lbs)

2 tbsp fresh lemon juice

2/3 cup of sugar

4 tbsps cornstarch

¼ tsp almond extract

For Pastry

1 ½ cups all purpose flour

1 tbsp sugar

½ tsp salt

6 tbsp unsalted butter (85g) (cubed and chilled)

3 tbsp solid veg shortening/lard (42g) (chilled and cubed)

4 tbsp (or more) ice cold water


For Filling

Over a medium heat combine the cherries, water, lemon, sugar and cornstarch.

Bring to the boil, reduce heat to low and simmer, stirring frequently for about 10 minutes.

Add almond extract.

Remove from heat and allow to cool.

For Pastry

In a blender/food processor, blend the flour, sugar and salt.

Add the butter and the shortening and pulse until course.

Drizzle in the water.

Process until it forms into moist lumps.  (If too dry add more water)

Gather into a ball with your hands and flatten into a disk shape.

Put into a bag and chill for about 1 hour.

For Pie

Split the chilled pastry in half.  Sprinkle some flour on your worktop (to avoid sticking) and roll out one half.  Place this half in a greased pie dish and press down.

Put the cooled cherry pie filling into the pie dish.

Now roll out the remaining pastry and place over the pie dish.

You will need to make a small slit in the centre to allow steam to escape.

Sprinkle with sugar and bake at 180c for about 30 minutes or until pastry is golden.


Serve with ice cream or custard or even just fresh whipped cream.


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