Cherry pie

45 mins
Serves 1
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Directions

  1. 1Drain the pitted cherries using a strainer.
  2. 2Drain the pitted cherries using a strainer.
  3. 3Drain the pitted cherries using a strainer.
  4. 4Add the drained cherries to a saucepan.
  5. 5Add the drained cherries to a saucepan.
  6. 6Add the drained cherries to a saucepan.
  7. 7Add granulated sugar to the saucepan with cherries.
  8. 8Add granulated sugar to the saucepan with cherries.
  9. 9Add granulated sugar to the saucepan with cherries.
  10. 10Pour cold water into the saucepan.
  11. 11Pour cold water into the saucepan.
  12. 12Pour cold water into the saucepan.
  13. 13Add cornstarch to the saucepan.
  14. 14Add cornstarch to the saucepan.
  15. 15Add cornstarch to the saucepan.
  16. 16Mix all the ingredients in the saucepan with a wooden spoon.
  17. 17Mix all the ingredients in the saucepan with a wooden spoon.
  18. 18Mix all the ingredients in the saucepan with a wooden spoon.
  19. 19Bring the cherry mixture to a boil and cook for 5 to 10 minutes until thickened.
  20. 20Bring the cherry mixture to a boil and cook for 5 to 10 minutes until thickened.
  21. 21Bring the cherry mixture to a boil and cook for 5 to 10 minutes until thickened.
  22. 22Place the rolled out pastry dough into a buttered pie plate (23cm or 25cm).
  23. 23Place the rolled out pastry dough into a buttered pie plate (23cm or 25cm).
  24. 24Place the rolled out pastry dough into a buttered pie plate (23cm or 25cm).
  25. 25Press the dough gently to fit the pie plate.
  26. 26Press the dough gently to fit the pie plate.
  27. 27Press the dough gently to fit the pie plate.
  28. 28Prick the bottom of the pie crust with a fork.
  29. 29Prick the bottom of the pie crust with a fork.
  30. 30Prick the bottom of the pie crust with a fork.
  31. 31Spoon the cherry mixture evenly over the pie crust.
  32. 32Spoon the cherry mixture evenly over the pie crust.
  33. 33Spoon the cherry mixture evenly over the pie crust.
  34. 34Create a lattice pattern on top of the pie using strips of the remaining pastry dough.
  35. 35Create a lattice pattern on top of the pie using strips of the remaining pastry dough.
  36. 36Create a lattice pattern on top of the pie using strips of the remaining pastry dough.
  37. 37Preheat oven to 180°C. Beat an egg and brush it lightly onto the crust. Bake at 180°C for 45 minutes.
  38. 38Preheat oven to 180°C. Beat an egg and brush it lightly onto the crust. Bake at 180°C for 45 minutes.
  39. 39Preheat oven to 180°C. Beat an egg and brush it lightly onto the crust. Bake at 180°C for 45 minutes.
  40. 40Serve the cherry pie.
  41. 41Serve the cherry pie.
  42. 42Serve the cherry pie.
  43. 43Serve with a scoop of vanilla ice cream.
  44. 44Serve with a scoop of vanilla ice cream.
  45. 45Serve with a scoop of vanilla ice cream.

Ingredients

  • 500 g all-purpose flour
  • 500 g all-purpose flour
  • 500 g all-purpose flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 250 g unsalted butter
  • 250 g unsalted butter
  • 250 g unsalted butter
  • 150 ml water
  • 150 ml water
  • 150 ml water
  • 350 g pitted cherries
  • 350 g pitted cherries
  • 350 g pitted cherries
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp cold water
  • 2 tbsp cold water
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

strainersaucepanwooden spoonpie plateforkrolling pinbaking sheet

Tips

  • Serve with whipped cream or vanilla ice cream.