Ann Reardon

Cherry Pie Recipe

best cherry pie recipe how to cook that
 

I love fresh cherries!  On my university summer holidays, I worked at a large department store and every lunch break I’d walk across to the supermarket for cherries.  When I was dreaming up this desert, I couldn’t bear the thought of cooking these beautiful American cherries so I’ve prepared a fresh cherry pie instead.

 

We have just got back from the USA and cherries were so cheap compared to Australia. It’s funny the little things you notice that are different. The serving sizes in the USA are huge and there’s lots of flags on every street. But there’s no meat pies, no lemon lime and bitters, the bread is sweeter and I struggled to find a healthy breakfast cereal. Even the original Special K has zero fibre and one morning I tried a box of what looked like Sultana Bran but the sultanas were white – covered in sugar. I do have a sweet tooth but I like my main meals to be healthy.

 

 

To make this fresh cherry pie recipe you will need:

Makes 1 tart, my pie tin is 35cm (13.78 inches) x 13cm (5.12 inches)

Pastry
120g (4.23 ounces) or 1/2 cup plus 1Tbsp unsalted butter
95g (3.35 ounces) or 3/4 cup of icing or powdered sugar
zest of one lime or lemon
1 egg
35g (1.23 ounces) or 1/3 cup almond meal
240g (8.47 ounces) or 1 1/2 cups of plain or all purpose flour

Preheat your oven to 180C (356 degrees Fahrenheit). Whisk together the zest, butter and sugar until creamy. Add the egg and whisk some more. Mix in the almond meal and then finally the flour. Mix until is just starts to all clump together. Press to form a ball then place between two sheets of plastic wrap. Roll it out to be slightly bigger than the size of your tin. Place in the tin and blind bake for approx 13 minutes, remove the baking weight and bake for a further 3 minutes. Note that baking times may vary from oven to oven.

fresh cherry pie recipe how to cook that

Filling
225g (7.94 ounces) or 1 cup minus 2 tablespoons of block cream cheese
35g (1.23 ounces) or 2 tablespoons plus 2 teaspoons caster or superfine sugar
1 tsp vanilla extract
240millilitres (8.12 fluid ounces) or 1 cup minus 1 tablespoon of cream

Whip together the cream cheese and sugar until smooth and creamy. Add in the vanilla and half the cream. Whisk well. Add the remaining cream and whisk until thick and smooth.

Topping
1.3 kg (2.87 pounds) fresh cherries, pitted
79g (2.79 ounces) or 1/4 cup seedless red jam (US: jelly, UK: conserve)

best cherry pie recipe reardon
by Ann Reardon How To Cook That
2015

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

59 Comments View Comments

  1. Rating: 5

    I have made this recipe before to rave reviews but will be attempting to make a vegan version of it for my toddler’s friend who has severe allergies to dairy and corn. I’ll let you know how it goes.

  2. Rating: 5

    I love this recipe. It’s so easy to make and it looks like the picture in the recipe. Thank you!!! 🙂

    • Thanks Kevin, that looks so delicious!

  3. Rating: 5

    Hi Ann — if we’re in a rush and want to use store-bought crust, will a pie crust substitute work or should it be more “pastry” like? Thank you so much!

    • Hi Lindsey, you could use a store brough crust or pastry shell, though I tell you this one is pretty simple and much nicer to eat.

  4. Rating: 5

    Hi Ann,
    This is Hasnain. I am really new in baking and recently got so much motivated by your amazing videos. Thank you so much for sharing these stunning recipes.
    I have a small question about your cherry tart recipe. Is there any substitute for the butter that I can use when making pastry shell and are the icing/powdered sugar for pastry and the superfine or caster sugar for the filling same thing in this recipe?

    Sincerely,
    Hasnain Ahmad

    • Hi Hasnain, You will need butter or margarine for the pastry but butter works best. Icing sugar is caster sugar that has been ground until it becomes a powder. The two are not interchangeable.

  5. Rating: 5

    Hi Ann,

    I tried making it on Xmas but the base is abit uncooked even I have baked it for 10 mins + 10 mins and the cream cheese filling is so runny as I did double portion with the filling, I added 450g cream cheese and only 250ml of whipping cream. I just not sure what have I done wrong, need your advice pls. Thanks!

    • Hi Shirely, Cooking times are approximate only. Ovens differ and dont always cook evenly. If your pastry is thicker it may also require a little longer to cook. If the base is a little uncooked, leave it in the oven a little longer for the first bake . OR You may need to raise the oven temperature a little. In regards to your filling, it doesn’t sound like you may have used a soft or light cream cheese rather than using a block cream cheese, which is very firm when it is chilled. Whipped with the cream, it should be thick and glossy but not runny. It also won’t be firm like jelly.

  6. Hi Ann,

    Will Lux like to know can I prefer the dough first and freeze it. Is is possible how long can it be kept in the freezer and do I nid yo transfer to the fridge first the night before? May I know what size of egg you are using for this recipe, thank you. – Shirley

    • Hi Shirely, Ann uses medium sized eggs which in Australia is around 42-49g. When it comes to making pastry, Ann would usually make it on the day it is required or the day prior and chill it the fridge till needed. You can freeze pastry dough but as with most things fresh is best. If you want to try freezing it, make sure the dough is double wrapped or in a zip seal bag before you put it in the freezer and then thaw it in the fridge overnight before using.

  7. Hi Ann I was wondering how lime or lemon zest to put in. It says 1 lime or lemon. Do u mean the whole lemon. Like until the whole thing is white?

    • Hi Melinda, Yes add the zest of 1 standard lemon or lime.

  8. Hi Ann! I’m planning on making this amazing pie! Just one question in regards to the pastry. How do I prevent the edges or the whole of the pastry from breaking after it’s baked (if this happens)? Love your videos <3

    • Hi Emily, The pastry should come out of the tin well. Use a loose based pan for best results. If you are finding it is breaking or crumbling easily, you could try blind baking the shell a little longer and/or making the shell a little thicker.

  9. i am one of your biggest fan 😀 i have watched almost all of your videos 😀 i would like to try this recipe.. is there anything else that i can use to replace the almond meal or is it okay if i not add that into the pie? and i have also watched this video.. does that baking whites (i’m not really sure about the name) or dried beans really necessary? i will be very happy if you reply me 😀
    i love you! keep making videos 😀 by the way, this is my first attempt of using your recipe 🙂

    • Hi Aisyay Nik Asri, You could leave out the almond meal if you prefer.

  10. I have made this twice for my husband. It is one of our very favorite things to make! So easy, so yummy! Thank you!

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