Cherry pie recipe

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serves: 6
Cost: not
Cooking: 1 hr 5 min
plus chilling time
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  • Serve with clotted cream for a wickedly luscious dessert.


    • 50g caster sugar
    • 1tbsp lemon juice
    • 400g cherries, halved and pitted
    • 2tsp cornflour
    • 1tbsp Kirsch (optional)
    • 680g frozen shortcrust pastry, thawed
    • 1tbsp semolina (optional)
    • 1tbsp milk
    • 3tsp granulated sugar


    • Simmer the sugar and 100ml water over a low heat until sugar has dissolved. Add the lemon juice and cherries. Turn up heat to medium and cook for 5 mins. Dissolve the cornflour with 1 tbsp of the cooking liquid, then stir into the cherries. Cook for 2 – 3 mins until thickened. Stir in the Kirsch, if using. Leave to cool.

    • On a lightly floured surface, roll out half of the pastry to the thickness of a £1 coin. Use the pastry to line a 20cm or 21cm pie dish. Sprinkle semolina (if using) over the pastry base then pile in the cooled cherry mixture.

    • Roll out remaining pastry into a circle. Brush edge of pastry with water and arrange the circle of pastry on top. Trim edges with a knife and crimp with a fork. Make 2 small cuts in the top, then chill for 30 mins.

    • Preheat oven to 180°C/360°F/gas 4. Put the pie on a preheated baking sheet. Brush the top with milk and sprinkle with sugar. Bake for 40 – 45 mins until golden. Serve with clotted cream.

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    (82 ratings)
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