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You are here: Home / All Recipes / Cherry Pie

Cherry Pie

June 8, 2018 By bakesalotlady

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Pie is just the ultimate comfort food isn’t it?

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It’s stone fruit season and I am not getting over cherries any time soon. This pie is super delicious! Flaky pastry and ooey gooey filling. Top it with some vanilla ice cream. Ah! Heaven.

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This is a small-ish pie, baked in a 7-inch pie dish. Easy to make and not as complicated to put together. It’s like summer in a pie.

Cherry Pie

  • Servings: 6-8
  • Time: 45-50 minutes
  • Print

Author: Anjali Johny

Ingredients

Pie Crust:

200 g All-purpose flour

1 pinch of salt

25 g brown sugar

125 g unsalted butter cold cubed

2 tsp yogurt

Filling:

600 g cherries (measured without seeds)

75 g brown sugar (more if your cherries are tart)

1/4 tsp ground cinnamon

1/2 tsp vanilla extract

30 g corn flour

Directions

In a food processor, add all the ingredients for the crust and blitz till the mixture resembles moist breadcrumbs. Then form the dough into a ball by hand, wrap in plastic wrap and refrigerate for 30 minutes to upto 2 days in the fridge, you can also freeze it for a month if you want.

Once the dough has rested. On a clean surface, divide the dough into half and keep one half in the fridge. Roll out the other half into a 9 inch round, about 1/4 inch thick and line a greased 7 inch pie dish. Refrigerate.

To make it easier for you to work with the lattice, roll the other half of the dough bout 1/4 inch thick and cut out strips. Place on a parchment lined sheet and refrigerate.

Now, add all the ingredients for the filling into a bowl and toss well, taste and add more sugar if needed.

Pour the filling into the chilled pie crust and then make the lattice pattern as you like.

Place this pie in the freezer while you preheat your oven to 200 C.

Once the oven is done preheating, take the pie, place it on a baking tray for easy handling  (you may brush the top of the pie with an egg wash or whole milk according to your dietary preferences) and bake the pie for roughly 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Let the pie cool down completely before slicing and devouring.

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Filed Under: All Recipes, Bake, Dessert, Eggless, Summer, Sweet

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I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

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