Homemade Cherry Pie (My Son’s Favorite Dessert!)

Learn how to make a classic homemade cherry pie with a buttery shortcrust pastry and juicy cherry fi

Learn how to make a classic homemade cherry pie with a buttery shortcrust pastry and juicy cherry fi

Learn how to make a classic homemade cherry pie with a buttery shortcrust pastry and juicy cherry fi

Baking a pie from scratch might seem a little complicated or even off-putting at first—but trust me, once you’ve done it, you’ll realize how simple (and satisfying) it really is. This cherry pie has quickly become a family favorite, and there’s just no comparison to the store-bought kind. This pie in fact, is my son’s absolute favorite dessert—and this one didn’t even last the day! Every crumb was gone in record time.

The combination of juicy cherries and a buttery shortcrust pastry is pure bliss. Whether you use frozen or fresh cherries, this recipe is simple, delicious, and full of love.

Cherry Pie Recipe

Ingredients

For the Filling:

• 4½ cups frozen cherries (or fresh, halved and pitted)

• ⅔ cup sugar

• ¼ cup corn starch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

For the Shortcrust Pastry:

• 225g all-purpose flour

• 3 tbsp powdered sugar

• 1 egg

• 2 tbsp cold water

Instructions

1. Prepare the Filling:

   • In a saucepan, combine halved cherries, sugar, corn starch, lemon juice, and vanilla.

   • Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Set aside to cool.

2. Make the Pastry:

   • In a food processor, blitz flour, powdered sugar and butter.

   • Add the egg and water, blitz until the dough comes together. Add a bit more water if needed.

   • Form into a disk, wrap in plastic, and chill for 30 minutes.

3. Assemble the Pie:

   • Preheat your oven to 180°C (350°F).

   • Roll out the pastry and fit it into your pie dish (about 9 inches).

   • Fill the crust with the cherry mixture.

   • Top with the remaining pastry. You can cut slits for steam.

   • Brush with egg wash for a golden finish.

4. Bake:

   • Bake for about 40–45 minutes, or until the crust is golden and the filling is bubbling.

5. Cool and Enjoy:

   • Let the pie cool for 2-3 hours before serving (if you can wait!). It's amazing on its own or with a scoop of vanilla ice cream.

This pie is sweet, slightly tart, and completely satisfying. And best of all? It tastes like home.