Cherry Pie Recipe

Cherry pie

  • serves 6
  • Easy

Combine cherries in kirsch from a jar with fresh black cherries to make a comforting filling for this sweet shortcrust pastry pie


Make this cherry pie for a comforting dessert, then check out our apple pie, Bakewell tart, lemon meringue pie and more indulgent desserts.



  • ready-made shortcrust pastry 500g, see recipe below
  • plain flour for dusting
  • black cherries 350g, pitted (if using frozen, defrost, then drain well)
  • cherries in kirsch from a jar 100g after draining
  • vanilla bean paste or extract 1 tsp
  • cornflour 3 tbsp
  • icing sugar 4 tbsp
  • lemon ½, juiced
  • egg 1, beaten
  • demerara sugar 2 tbsp
  • squirty cream to serve


  • Step 1

    Cut off 1 / 3 of the pastry and put aside. Roll out the remaining 2 / 3 on a lightly floured worksurface to the thickness of a £1 coin. Use a rolling pin to drape into a 20cm metal loose-bottomed straight-sided tin (3.5cm deep), ensuring it fits into the corners. Trim the edge to leave 1cm of overhanging pastry, then chill. Roll out the remaining pastry into a circle 1cm bigger than the tin, put onto a baking-paper-lined tray and chill.

  • Step 2

    Tip all the cherries into a bowl and add the vanilla, cornflour, icing sugar and lemon juice. Toss gently, then carefully tip into the pie base. Drape the pastry lid over the top, trim any excess, then crimp together with the overhanging pastry until tightly sealed all the way around. Use a small, sharp knife to cut a 1cm cross in the centre to allow steam to escape. Brush the top with some of the beaten egg then chill for 30 minutes.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Brush the pie again with more beaten egg and sprinkle over the sugar. Bake for 45 minutes until the pastry is golden brown, covering with foil if it gets too dark. Cool for 15 minutes, then carefully remove the pie from the tin, cut into wedges and serve with squirty cream.

Follow our recipe for how to make your own shortcrust pastry

Shortcrust pastry recipe

Nutritional Information

  • Kcals 542
  • Fat 27.1g
  • Saturates 10g
  • Carbs 65.4g
  • Sugars 23.8g
  • Fibre 3.5g
  • Protein 7g
  • Salt 0.5g