Monday, 28 February 2011

Recipe- Cherry Pie

I've been wanting to bake a Cherry Pie for a while and this was the time to do it! I actually made it on Sunday night but we were so stuffed from dinner we saved it for tonight instead. This recipe is tweaked a little from Cherry Menlove so the thanks should go to her :-)

Cherry Pie- Serves 6 (well probably only 4 in my portions!)


1 Packet of sweet shortcrust pastry (feel free to make it but shop bought is fine)
1 Punnet of cherries (de-stoned and halved)
1 tin of tapioca
2 tablespoons of caster sugar
1 teaspoon of vanilla essence
1 teaspoon of almond essence
Handful of flaked almonds
1 egg beaten for brushing


1. Preheat the oven to 180 c

2. Roll out your pastry on a lightly floured surface to a size that will fit your pie dish. You'll need a bit left over to do the lattice top so keep that to one side. Gently line the pie dish with the pastry.

3. Layer the cherries on the bottom of the pastry dish- you just need a single layer.

4. In a bowl mix together the tapioca, sugar, almond essence and vanilla essence and then pour this over the cherries evenly.

5. Roll out your left over pastry and cut it into strips and place onto the pie into a lattice design. Brush with the beaten egg and sprinkle over the flaked almonds.

6. Place into the over for 30 minutes and then turn the oven up to 200 c for the last 20-30 mins. Keep checking the pie as you don't want it to burn but just been golden brown on top. Serve with cream/ice cream or custard!

This is a very easy pie to make and looks like you've put a lot more effort in than you actually have!


  1. May I just say your blog is super-pretty, your recipes look amazing (I've been meaning to try cherry pie for ages!), and I heart your cupcakes - seriously! I've only just started making cupcakes, and yours are just beautiful :o)

  2. Thank you so much! And you are the first person to comment on my new blog <3

    I've only just started the blog but will be posting most days so there should be a good list of recipes etc. Plus any crafts I do i'm going to put on etc. Keep in touch :-)

  3. Hey Jess, looks really good - interesting use of the tapioca, and thinking about it, the cherries, tapioca and almond essence should come together really well. Nice!

    Do you find that the bottom comes out fine without blind-baking? Nothing worse than, ahem, a soggy bottom.....

    Much love, etc
    Westy xx

  4. Ha - I'm honoured - didn't realise nobody else had commented yet :o)

    Actually, that's a good question about the pastry, although I weirdly like it when the pastry's saturated with the flavour and a little soggy, but I think I'm odd.

  5. Westy, to be honest this doesn't turn out that soggy when I cook it but I also weirdly like it when it's a little soggy! Each to their own. No harm in blind baking it first if you like it more crispy :-) x