Cherry Pie

January 4, 2020


  • 600g YV Fresh cherries

  • 1 tablespoon lemon juice

  • 1/2 teaspoon Ground Cinnamon

  • 1/3 cup raw sugar

  • 2 tablespoons cornflour

  • 1 egg white, lightly beaten

  • Vanilla ice-cream, to serve



  • 1 1/3 cups plain flour

  • 1/2 cup self-raising flour

  • 1/4 cup custard powder

  • 1/4 cup caster sugar

  • 150g butter, chilled, chopped

  • 1 egg

  • 2 tablespoons iced water



  • Make Pastry: Place flours, custard powder, sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg and iced water till there is a firm dough. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.


  • On the other side, combine YV Fresh cherries, lemon juice, cinnamon and 1/4 cup sugar in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Blend cornflour with 1 tablespoon cold water in a small bowl. Stir into cherry mixture. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Cool completely.


  • Preheat oven to 200°C/180°C. 

  • Grease the round pie dish and spread two-thirds of the pastry between 2 sheets of baking paper until large enough to line base and side of prepared dish. 

  • Line dish with pastry. Trim edge. Refrigerate for 15 minutes.

  • Spoon cooled cherry mixture into pastry. 

  • Roll out remaining pastry between 2 sheets baking paper. 

  • Using a sharp knife, cut pastry round into 2cm-wide strips. 

  • Arrange pastry strips over filling to create a criss-cross lattice pattern and press edges to seal. 

  • Sprinkle the pastry with remaining sugar.

  • Place pie dish on heated tray in oven. Bake until pastry is golden and crisp 

*You can serve the freshly made cherry pie with some ice-cream.





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