Cherry Pie

Cherries are synonymous with Christmas in Tasmania and this cherry pie is perfect for enjoying the amazing produce that we are so lucky in grow abundantly in this beautiful state.

At a glance

Approx 1.5 hours, plus cooling time

Ingredients

2 sheets frozen shortcrust pastry, defrosted, wrapped in plastic and refrigerated.
5 cups fresh sweet cherries, stemmed and pitted
3/4 cup white sugar, plus a little extra for sprinkling
3 tbsp cornflour
pinch of salt
2 tbsp freshly squeezed lemon juice
grated zest of half a lemon
1/2 tsp vanilla extract
2 tbsp unsalted butter, cut into little cubes
Milk for brushing the pie crust

Method

Remove one sheet of pastry from the refrigerator. Grease a pie tray and line with the the pastry, trimming if needed. Cover the pan with the plastic wrap and place in the fridge.
In a medium bowl, mix together the sugar, cornflour and salt, then stir in the cherries. Add the lemon zest, vanilla extract and mix to combine. Set aside for 10 minutes.
Preheat the oven to 220C. Line a baking tray with baking paper and place in the bottom shelf of the oven.
Remove the pie crust from the fridge, uncover and spread the cherry filling in an even layer on the pie crust.
Remove the second sheet of pastry from the refrigerator and slice into strips. Place over the top of the pie to create a lattice.
Brush the crust with a thin coating of milk, then sprinkle with a little extra sugar.
Bake for 15 minutes, then reduce heat to 190C. Continue to bake for about 40 minutes more, until the filling is bubbling and the the crust is golden brown.
Allow the pie to cool for a few hours before serving, allowing the filling to set.