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. Hi Ann, my daughter and I love your video content. Keep up the good work!

  2. Hi Ann, love your recipes and videos! Wish I had time to try them all! I made this pie crust and have just whipped up the filling using the block cream cheese and the suggested quantity of whipping cream (in two additions), but my mixture has come out thin and rather than thick and smooth. Is there something I can do to fix it? Maybe add some gelatin to help it set? Or perhaps start over with the filling?
    Thanks in advance for any suggestions 🙂

    • Hi Ramya, While I am sure your cherry pie is no eaten, Ann thinks that perhaps you just didn’t whip the cream long enough. The cream should become thick on whipping.

  3. Hi Ann, Love the video. I plan to make the recipe. I went cherry picking and got few kgs of cherries, which I ended up freezing. Can I use frozen cherries(thawed) to make this pie?

    • Yes you can Renuka, just sit them on paper towel or similar to defrost and to remove any extra moisture.

  4. Anne, I love your videos – so good of you to share your vast knowledge!! Please could I ask you a quick question. I’m doing a wedding cake for a friend and intend to cover it with white ganache to get a sharp edge, and then spread a thin coating of butter cream as the bride wants it to look a little “rustic”. Do you think it would work?

    Thanks for your help

    • Hi Jill, Ann thinks this will work. Cover the cake with ganache and chill so the surface is nice and firm, before adding your buttercream. Since it is for such an important cake, it is a good idea to have a trial run first so you know how long it will take and to get the finished effect you are looking for.

  5. Can I use regular flour instead of almond flour?

    • Hi Chloe, You can change the almond meal for a different nut meal or leave it out if you prefer.

  6. the pie pastry was amazing, fresh fruit (I used strawberries) and jam idea really work however I couldn’t get the filling to thicken. May be because I used light cream cheese available in supermarkets in the UK.. Will try with mascarpone next time. I added crushed digestive biscuits to the filling in the end. Still was so delicious, everyone loved them (I had enough ingredients for two…)

    • Yum, looks good Huma, yes the light cream cheese is a bit different – also make sure you are using the block not the spreadable one.

  7. hi ann
    please please i really want you to make a tom and jerry cake please i have asked about it last week because its my bros birthday next month thats why please please

  8. Hi Ann! I really love your shows! And for this video I’m giving 2 thumbs up!! Keep up the good work!!

    • thanks 😀

  9. Hi,
    Do you mind telling me what kind of equipment you use? Like what kinds of brands?
    Thanks

    • Hi Annie, that is a huge list of items, do you have a specific item you are looking for?

  10. My crust started breaking apart around the edges but I used the filling as glue! It’s still setting, can’t wait to taste it.

    • yumm, looks so good, great job

  11. That’s so cool I will make that and send you a picture

  12. Same recipe, added lots of fruit. Big hit!!

    • looks great Samra, is that chocolate I see there too? yum

  13. Hi Ann can you refrigerate this pie before serving it? Thank you!

    • Just a question how is it july 12 and 4:07

      • wait this website is australian nevermind

    • Hi Eleanor yes you can

  14. Thank you for such a lovely pie! It is delicious!

    • Glad you liked in Anna

  15. hi ann
    ummmm it is my birthday soon and my mum was wondering if you know how to make an ice-cream cake

  16. Hi Ann
    did u say caster suger in filing

    • Yes caster sugar is just white sugar that has a little smaller crystal size.

  17. I’ve read over the ingredients and instructions and so want to make this chery pie (my absolute favorite pie). But I’m confused on how to put this pie together starting at the filling including the topping. Do I put the filling in the pie tart then refrigerate it, then mix the toppings,put over the filling and refrigerate. Instructions are not clear on how to fiish the pie.

    • Hi Elizabeth, There is a video that shows how to make it too, just scroll up. But yes put filling in and then refrigerate then add cherries and the topping.

  18. Hey I am making a party and some of my guests are allergic to cherry what can I use instead

    • Hi Melissa, strawberries would be good

  19. Hi Ann that looks amazing! Thank you for sharing. I was wondering if I want to make my pie gf, what can I substitute the flour with? Thank you

    • Hi Lorraine a good quality gf flour and a little xanthum gum – the gum helps make the pastry more workable as gf doesn’t hold together as well.

  20. hellloooooooooooooooooooooooooooooooooooooooo

    • hi 😀

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