About this recipe:This is a traditional cherry pie recipe from my grandmother. I tend to use morello cherries picked from the garden, but your favourite variety should work just as great. Serve with some vanilla ice cream or extra thick double cream.
375g plain flour, sifted
40g caster sugar
2 to 3 tablespoons cold water
450g cherries, stoned and halved
2 to 4 tablespoons demerara sugar
zest and juice of 1 lemon
1 pinch ground nutmeg
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Rub the flour and butter together in a bowl until the mixture resembles fine breadcrumbs. Add the caster sugar and then a little cold water to bind into a dough. Wrap in cling film and pop in the fridge for 30 minutes.
Preheat the oven to 190 C / Gas 5. Grease a pie dish.
In a saucepan over a medium heat combine the cherries, demerara sugar, lemon zest, juice and nutmeg. Bring to a gentle simmer and cook until the cherries soften, about 20 minutes.
Remove the pastry from the fridge and roll out on a floured surface, adding a little more water if necessary, to a 1cm thickness. Roll enough to line the dish and make a lid.
Line the prepared pie dish with the pastry then spoon in the warm filling. Cover with the pastry lid and press the edges together to seal. Trim if necessary and cut two small slits in the top.
Bake in the preheated oven for 30 minutes or until the pastry is golden and the filling is piping hot. Remove from the oven and serve.