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Deep-dish cherry pie
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1.2kg cherries, pitted
200g golden caster sugar, plus 1 tbsp extra to sprinkle
1 lemon, zest and juice
2 x 250g frozen shortcrust pastry sheets, defrosted
egg white, to glaze
1. Simmer the cherries with the sugar, lemon zest and ½ the juice for 15-20 minutes, until reduced by ½. Mix the cornflour with the remaining lemon juice and stir into the cherries. Cook for 3-4 minutes more, until thick and jammy; cool, then chill completely.
2. Preheat the oven to 220˚C, gas mark 7; place a baking tray on the bottom shelf. Roll out 1 pastry sheet until large enough to line a deep, 21cm pie dish, with plenty of overhang. Lay the pastry in the dish and press into the corners. Trim the excess and chill for 10 minutes.
3. Fill the chilled base with the cherries. Roll out the remaining pastry sheet until large enough to cover the pie. Brush the rim with the egg white, lay the pastry on top and crimp the edges to seal (see The knowledge for crimping tips). Brush the top with egg white and sprinkle over the extra 1 tbsp sugar. Cut a cross in the top to let the steam escape; freeze for 20 minutes.
4. Bake the pie on the hot tray for 30 minutes, then reduce the oven temperature to 180˚C, gas mark 4; cook for 25-30 minutes more, until golden (cover any areas that brown too quickly with foil). Cool for 30 minutes, then serve with ice cream, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.