Double-crust cherry pie

Double-crust cherry pie

By
From
How to Cook Pastry
Serves
6-8
Photographer
Peter Cassidy

This is a decadent use of cherries but worth it for the delicious red syrupy filling which bubbles inside the sweet pastry crust. Some supermarkets sell frozen pitted cherries which makes this a more affordable and year-round treat, but nothing beats fresh cherries if you are lucky enough to have them in abundance. You will need a 1.3–1.4 litre pie dish.

Ingredients

Quantity Ingredient
2 quantity Rich shortcrust pastry
extra flour, to dust

For the filling

Quantity Ingredient
1kg red cherries
2 1/2 tablespoons cornflour
100-125g caster sugar

Method

  1. Cut the chilled pastry in half and reshape into 2 discs. Wrap one disc closely in cling film and place in the fridge. Roll the remaining disc on a lightly floured surface to a large circle, 2–3mm thick. Use it to line a 24cm pie dish and carefully trim off the excess using a sharp knife. Save any trimmings for decorating the top of the pie. Cover with cling film and place in the fridge to chill for 20–30 minutes.
  2. Roll out the second disc into a large circle, big enough to cover the pie, about 2–3mm thick, and place on a baking sheet. Cover with cling film and place in the fridge to chill.
  3. To make the filling, remove the stones from the cherries, using a cherry stoner, then place in a large bowl and sprinkle with the cornflour and sugar. Toss together to mix.
  4. Heat the oven to 200ºC. Place a flat baking sheet on a lower shelf in the oven to provide ‘bottom heat’.
  5. Remove the pie case from the fridge and fill generously with the cherry filling.
  6. Remove the pastry lid from the fridge. Brush the rim of the pie case with a little water and place the pastry lid on top of the cherries, pressing down a little on the edge of the pie dish to seal the pastry.
  7. Trim the pastry edges to neaten, then crimp the edge. Make a steam hole in the centre of the pie and decorate with pastry trimmings, if desired. The trimmings should be rolled very thinly, to about 1–2mm, and stuck to the top of the pie with a little water.
  8. Stand the pie dish on the hot baking sheet in the oven and bake for 30 minutes to cook the bottom pastry before the top browns too much. Lower the oven setting to 180ºC, transfer the pie on its baking sheet to the top third of the oven and continue to cook until the pastry is golden and the filling hot. Test with a skewer through the steam hole.
  9. Remove the pie from the oven and allow to cool slightly before serving, with custard, ice cream or pouring cream.
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