Cherry Pie

It’s likely that I won’t be selling this unless someone really wants it bad. Preparing this pie took so much work! In fact, my fingernails are all stained red from pitting the cherries.

I went to the supermarket last night for a tub of vanilla ice cream and came home with the ice cream AND two boxes of cherries. I’ve always wanted to make cherry pie and now’s a good a time as any since I’m on this pie-making rampage.

DSC05158 (2)I suspect I’m going to be making a quiche very, very soon. But first … let’s make a cherry pie.


For the crust
Follow the crust recipe from here. Make a little extra for the lattice covering on top.

For the filling
4 cups of fresh cherries (I just used two big boxes)
3/4 cup white sugar
5 tbsp of all-purpose flour
Sea salt
1 tbsp lemon juice
1 tsp vanilla bean paste
25g butter, cut into small cubes


Once you’ve rolled out the crust, line a pie dish with the base and leave it to chill in the refrigerator.

Heat your oven for 205C. Place a tray covered with baking sheet on it to catch any juice that may bubble over.

Place the cherries, sugar, lemon juice, flour, and vanilla bean paste in a mixing bowl and toss everything together gently. Leave the mixture to stand for about 10 – 15 minutes.

Take the pie crust out of fridge and fill it with the cherry filling. Put cubes of butter at random spots and sprinkle the top of the filling with some sea salt.

Make a lattice covering and brush the top with some melted butter.

Bake the pie in the oven for about 15 minutes and then turn the temperature down to 175C and bake the pie for another 25 minutes or until the pie turns golden.

Leave to cool at room temperature for a couple of hours and serve with vanilla ice cream.

This pie is not for regular sale. If you want to buy it, drop me a note.

Cherry Pie

Cherry Pie

Why it’s not for sale?

The cherries were bought on sale so there is no accurate way for me to estimate just how much the pie would cost. The amount of work involved in pitting the cherries was also stupendous. To pit the cherry, I had to pierce a round icing nozzle through the berry and core it. There was simply no easier way to do this if I wanted to maintain the round, luscious shape of the fruit.

The cherries were pitted by hand.

The cherries were pitted by hand.


Check out other Alpha Bakes creations on this A – Z List.

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