When I wanted to make a Cherry Pie and looked for recipes, I couldn’t find any recipes that were suitable for my 22.5cm Pyrex pie dish which I normally use. I like this pie dish because it is right size for my family and easy to clean. This recipe is for this particular pie dish. If you use the same dish OR similar size pie dish, you might be interested in this recipe. The pastry is based on my ‘Easiest Sweet Shortcrust Pastry’. I just increased the amount of Butter and Flour to make extra pastry for the crumble topping.
I used 22.5cm Pie Dish
Sweet Shortcrust Pastry
125g Butter *softened
2 tablespoons Caster Sugar
1 Egg Yolk
1 & 1/4 cups Plain Flour *1 cup is 250ml
500g Fresh Cherries *Today I had 420g after pitted
*Note: You can use Frozen Pitted Cherries, use about 420g. Thaw them before use.
1/3 cup Caster Sugar
1 pinch Salt
1 tablespoon Lemon Juice
1 tablespoon Water OR Kirsch
2 tablespoons Corn Starch *mixed with 2 tablespoons Water
- To make Cherry Filling, combine all ingredients except Corn Starch in a saucepan. Heat over medium heat, stirring constantly, for a few minutes OR until boiling. Gradually add Corn Starch mixture, do not add all of it at once, and stir until the mixture is thick. *Note: You don’t need to use all Corn Starch mixture.
- To make Shortcrust Pastry, mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy.
- Add Plain Flour and mix as you cut the butter mixture into flour. After mixing, it might look too DRY, but do not add Water. Use your hands to bring the mixture together into a dough.
- Save 1/4 of the Pastry for crumble topping, spread 3/4 of the Pastry in a 22.5cm OR similar size pie dish evenly, and press using your fingers. If you want to roll the pastry into a sheet, place the dough between 2 sheets of baking paper, roll until 4-5mm thick, then lay in the dish.
- Preheat oven to 200°C.
- Spread the Cherry Filling over the Pastry in the pie dish, cover with the crumbled saved Pastry.
- Place the pie in the oven, lower the heat setting to 180℃, and bake for 40 minutes or until pastry is golden. It might take extra time for the bottom to get golden. If the top gets too dark, cover with a sheet of foil.
- Allow to cool at least until pastry is firm. I like it cold. Today I enjoyed it with whipped Cream.