Cherry Pie

by

Drop

POSTED Fri, 3 July 2015

Serves

8

Total Time

90 MINS

Calories

554

A perfect summer pie, oozing with a tart cherry-red filling and topped with a glossy golden crust. We recommend our Basic Pie Crust for the base, but store-bought pie crust works in a pinch.

recipe-image

    INGREDIENTS


  • Cherries icon
    Cherries

    1.25 kg (about 416 ⅔)pitted

  • Brown sugar icon
    Brown sugar

    100 g (about ½ cup)

  • Basic pie crust icon
    Basic pie crust

    1 (about 700 g)

  • Cornstarch icon
    Cornstarch

    30 g (about 3 ¾ tablespoons)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Lemon icon
    Lemon

    10 g (about ¼)juice of

  • Egg yolk icon
    Egg yolk

    1 (about 20 g)

  • Heavy cream icon
    Heavy cream

    10 g (about 2 teaspoons)

    METHOD


  • 1. Add cherries and brown sugar to a clean large mixing bowl
  • 2. Let rest - 30 min
  • 3. Roll out basic pie crust onto the filling
  • 4. Line a clean pie dish
  • 5. Pre-heat oven - 190°C
  • 6. Drain filling
  • 7. Add brown sugar, cornstarch, ground cinnamon and lemon to the filling
  • 8. Mix together until combined
  • 9. Transfer filling to pie dish
  • 10. Cover
  • 11. Trim
  • 12. Add egg yolk and heavy cream to a clean small bowl
  • 13. Whisk briefly until combined
  • 14. Brush pie
  • 15. Bake - 10 min, 190°C
  • 16. Reduce - 170°C
  • 17. Bake until golden brown - 30 min, 170°C
  • 18. Let cool

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