Wow, wow, wow was how Jen described this homemade cherry pie recipe when she first made it. We were super impressed with the cherry filling scented with cardamon, cinnamon and vanilla then topped off with a wonderful tender, buttery herringbone pastry. Bliss. A complete winner!
This was a match made in pie heaven. Jen likes cherries, but was really not expecting to have a Wow moment as she tasted cherry pie for the first time. Needless to say, she is now a convert.
Jen’s son Ben now lives in the States and enjoys cooking, with a stream of images of his latest homemade recipe conquests being sent, and his cherry pie image for their Thanksgiving inspired this pie.
News to us after making this homemade cherry pie was to learn that in the USA a national cherry pie day is celebrated in February in celebration with Washington’s Birthday.
Apparently, this celebration came about due to the story of George Washington chopping down his father’s cherry tree with a newly gifted hatchet, and young George set about testing the hatchet by lopping the cherry tree. Anyways…..
Best Cherries to use for Homemade Cherry Pie Recipe
The cherries we used were picked from our friend Carol’s tree on her farm and delivered to us freshly picked. There are umpteen varieties of cherries, but whichever cherry you choose try to find plump juicy cherries that have dark red flesh for a spectacular colour to your pie. Sweet cherries are what we are looking for, so if your cherries are a little on the tart side adjust the amount of sugar called for in the ingredients.
Cherries vary immensely when it comes to separating the flesh from the pip as we have recently discovered! So…… after a good few hours spent removing the pips from several kilos of cherries we decided to invest in a cherry pitter which made short work of the cherries for this pie by removing the pits with ease and efficiency.
You could use frozen cherries for making this pie by thawing them first and reserving any thawed juices, the juice is part of the cherry after all!
This pastry is buttery, flaky, tender and super easy to make requiring no special equipment. Made using equal amounts of cold butter and flour, salt, a little sugar and water it does have a number of watchpoints that will deliver a pastry you’ll be proud of.
The sugar doesn’t make the pastry sweet, but helps with the browning of the pastry to achieve its golden colour.
use butter that is fridge cold and cut into small cubes, no smaller than 2 cm (3/4 inch) don’t be tempted to cut the butter into smaller cubes as it will incorporate too much, and make the dough sticky
add cold tap water and don’t be tempted to add any additional water. If the dough seems too dry its probably too cold, and if its sticky or wet, its probably too warm
don’t be afraid to use extra flour when rolling the dough to stop it from sticking, as any excess flour can be brushed off using a pastry brush
folding the dough is what creates the layers to make a super flaky pastry
when rolling the pastry you will see large chunks of butter which gives the pastry a motley appearance, this is a good thing and is how it should look!
refrigerate the dough after rolling to firm up the butter that has softened and relax the gluten that has developed which ensures the flakes are preserved in the oven
if freezing the pastry, then thawing you will still need to let it relax for 2 hours after rolling
All you need do is mix all of the ingredients together and place them into your pie plate. Press firmly on the cherries to eliminate any air pockets. Tip – Its super important not to mound your cherry filling as when it cooks the fruit breaks down and the mounded cherries have nowhere for the juices to go other than out the top of the pie. Tip – Taste your cherries before cooking and if they’re sweet decrease the sugar by about 2 tablespoons.
Watch How To Make Our Prize Winning Homemade Cherry Pie Recipe
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Check out some more winning pastry recipes
Peach Frangipane tart
Click on the image for the recipe…peach frangipane tart
Peach frangipane tart is very quick and easy to make using store bought puff pastry. Golden butter puff pastry layered with frangipanes sweet almond and heady aroma, topped off with ripe summer peaches, lightly dusted with sugar is simplicity itself. We love to make these rustic tarts during summer switching up the fruits used for whatever is looking perfect on the day.
Apple Frangipane Tart
Click on the image for the recipe….apple frangipane tart
Apple frangipane tart is easy to make. We love a good apple tart and the frangipane almond base is super easy. It is an almond pastry cream and is rich and velvety and pairs beautifully with apples. Tart heaven!
We threw a ladies Melbourne Cup lunch and this was our dessert. Super quick to prepare using store bought pastry. Everyone wanted the recipe which is always great because you know they all enjoyed it.
This cherry pie should be called wow, wow, wow cherry pie as it's fanstastic. Sure it takes a bit of time with having to chill the pastry but its pretty hands free.
Its absolutely delicious with a filling of sweet cherries scented with cardamon, cinnamon and vanilla, then topped with a buttery tender flaky pastry. Winner, winner!
We adapted the filling for this pie from a recipe by Claire Saffitz. For Claire's original recipe, check out her mouth wateringly good book Dessert Person.
- 450 g plain (all-purpose) flour ( 1lb ), plus more for dusting and rolling
- 15g caster sugar (1/2oz)
- 1/2 teaspoon fine salt
- 225g unsalted fridge cold butter (8 ounces)
- 1/2 cup cold tap water
- 1.1kg fresh (2 1/2 pounds) about 8 cups
- 225gms caster sugar (8oz)
- 55gms tapioca flour (2oz)
- 2 teaspoons finely grated lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon fine salt
- 1 large egg, beaten - for brushing the pastry
- it's a very good idea to spend a minute or two and watch the video above in particular for how the pastry should look when rolling it
- cut the butter into cubes about 2 cm (3/4 inch)
- place the flour in a large bowl and add the cubed butter, toss around with your fingers to coat the butter in flour
- now add the sugar and salt and toss again to distribute
- using your thumb and next finger squeeze the butter to partially flatten it - see video
- don't be tempted to use a food processor, because the pastry will fail...... and we don't want that!
- stir in the water, then using your hand gently work the dough by pressing the dough together and pressing the dough onto the base to pick up any remaining flour and butter. Pastry will look motley with butter pieces, this is how it should be.
- check the temperature of the dough if it is warmer than between 18-21c (65 - 70f) wrap and chill until cool again, (this is only necessary if the dough has become warm. Otherwise continue on with the next step
- divide pastry into 1/3 for the base and 2/3rds for the herringbone top
- generously flour your bench and roll each piece of pastry into a rough 25cm x 38cm (10 inch x 15 inch) rectangle
- fold the 25cm (10 inch) sides to the centre then close the newly formed packet like a book
- fold in half once more, bringing the short sides together to create a thick block
- roll the 1/3rd piece of the pastry into a 35cm (14 inch) circle
- transfer pastry to a 23cm (9 inch) pie plate - the dough should be easy to handle and dust off any excess flour with a pastry brush - no need to grease or flour the pie plate
- trim the edges with scissors so that it overhangs by 2cm (3/4 inch) all around
- cool the base in the fridge while you prepare the cherries
- for the lattice top divide the larger piece of pastry in half and then roll each piece until it measures 26 cm x 26 cm ( 10 inch x 10 inch) and transfer to a baking tray, then cool if needed before cutting into strips
- wash and pit the cherries
- place the cherries and vanilla extract into a medium bowl and give them a good toss
- add the sugar, tapioca flour, lemon zest, cinnamon, cardamon and salt then mix until evenly distributed
- remove the tart base from the fridge and scrape the cherries into the pastry pressing gently to eliminate any air pockets and make a level surface for the herringbone top. do not mound the filling
- beat egg in a small bowl
- brush the edge of the pie base (rim) with beaten egg
- herringbone pastry tutorial by Gesine - click this link
- brush the top with beaten egg (egg wash)
- preheat oven to ( 220c (425f) on bake, not fan
- set the pie on a baking sheet lined with baking paper (to catch any drips) and bake for 20 minutes
- reduce heat to 200c (400f) bake for a further 1 1/2-2 hours until the juices are bubbling - tapioc thickens at this temperature
- remove from oven and let cool completely, at least 4 hours
- serve and enjoy!
- It's worth reading the watchpoint notes above and also viewing the video
- if at any point the pastry becomes sticky and hard to handle, place in the fridge for a short while until easy to handle again
- less pastry will be used to make most other weaves for the top - any left over pastry can be wrapped in clingfilm and frozen
Amount Per Serving Calories 274Total Fat 25gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 89mgSodium 425mgCarbohydrates 10gFiber 0gSugar 4gProtein 2g
Nutritional information provided here is only intended as a guide.