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Cherry Pie


Cherry Pie


For the Crust:

  • 600 g all purpose flour
  • 250 g cold butter (diced)
  • 10-12 tbsp cold water
  • 1 pinch salt
  • seeds from 1 vanilla pod

For the Filling:

  • 2 Kg cherries
  • 150 g whole brown sugar


  1. For the Crust:

    Mix together the dry ingredients in a large bowl. Add the butter and, using your fingers, cut in the butter until it resembles coarse meal.
Add one tbsp of water at a time, and mix gently until the dough just comes together. Pat the dough together. Divide in half, flatten into two discs, wrap in clingfilm and refrigerate for at least 1 hour.

  2. For the Filling:

    Wash and stone the cherries. Put them in a small pot together with the sugar and cook for 10 minutes. Let them cool and drain. Save the discarded liquid and put it back in the pot: cook over medium-low heat until it gets syrupy.

  3. Assemble:

    Preheat the oven at 180°C.

    Roll out one piece of the dough into a large circle on a lightly floured surface, about 5-mm thick. Transfer to 24 cm pie pan. Trim the excess dough.
Roll out the other piece of dough, about 3 mm thick, and cut into 30 long stripes (24 stripes, 5-mm-large, for 8 braids; 6 stripes, 10-mm-large)
Spoon the filling into the prepared pan and place the stripes and the braids on top.

    Bake for about 1h30.