Classic Aussie Cherry Pie: A Delicious Homemade Treat

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Calling all dessert lovers! This recipe for a classic cherry pie is the perfect way to celebrate summer’s juicy bounty. Bursting with sweet and tart cherries, nestled in a flaky, golden crust, this pie is sure to be a crowd-pleaser. We’ve included a touch of cinnamon for added warmth, making it an ideal treat for any occasion, from backyard barbecues to festive potlucks.


Cherry pie
Cherry pie

For the Crust:

  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/4 cup (60ml) ice water
  • 1 tablespoon (15ml) white vinegar
  • For the Filling:
  • 7 cups (1.75kg) fresh cherries, pitted (or 3 (21oz) cans pitted tart cherries, drained)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon (15ml) lemon juice

  • Directions

    1. Make the Crust: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. There should still be some pea-sized pieces of butter remaining.
    2. In a separate small bowl, whisk together the ice water and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this will make the crust tough.
    3. Divide the dough into two halves. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).
    4. Preheat the oven to 200°C (400°F). Line a 9-inch pie dish with parchment paper.
    5. On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully transfer the dough to the pie dish. Trim the edges, leaving a 1-inch overhang.
    6. In a large bowl, combine the cherries, sugar, cornstarch, cinnamon, salt, and lemon juice. Toss to coat the cherries evenly.
    7. Pour the cherry filling into the prepared pie crust. Roll out the remaining disc of dough and cut into strips for a lattice top, or simply cover the pie with a full top crust, crimping the edges to seal.
    8. Cut vents in the top crust to allow steam to escape. Brush the top crust with milk or an egg wash (optional) for a golden brown color.
    9. Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil.
    10. Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm with a scoop of vanilla ice cream!

    Nutrition Facts (per slice)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Carbohydrates: 55g
  • Sugar: 30g
  • Protein: 4g

  • Conclusion

    This classic Aussie cherry pie is a simple yet satisfying dessert. With its vibrant filling and flaky crust, it’s sure to become a new family favorite. So next time you’re looking for a delicious way to use up fresh summer cherries, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use frozen cherries instead of fresh?

    Absolutely! Frozen cherries work just as well in this recipe. There’s no need to thaw them beforehand, simply add them to the filling frozen. You may need to adjust the baking time by a few minutes, so keep an eye on the pie as it bakes.

    2. My pie filling is too runny. What can I do?

    If your pie filling seems too runny after baking, it could be that you didn’t use enough cornstarch. Next time, try adding an extra tablespoon of cornstarch to the filling mixture.

    3. How can I prevent the bottom crust from getting soggy?