Cherry Pie
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.
- Cherries
1.25 kg (about 416 ⅔)pitted
- Brown sugar
100 g (about ½ cup)
- Basic pie crust
1 (about 700 g)
- Cornstarch
30 g (about 3 ¾ tablespoons)
- Ground cinnamon
½ teaspoon (about 1.33 g)
- Lemon
10 g (about ¼)juice of
- Egg yolk
1 (about 20 g)
- Heavy cream
10 g (about 2 teaspoons)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
