Cherry Pie

This is my version of the American cherry pie recipe. I opted for a lighter version of the pastry, which sour flavor is balanced by the moderate sweetness of the delicious filling.

I hope you will enjoy this recipe 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time45 Minutes
  • Servingserves 4 people
  • Cooking methodOven
  • CuisineAmerican


For the pastry

  • 200 gwhite spelt flour (or white flour type 0)
  • 50 mlsunflower oil (cold pressed)
  • 70 mlwater
  • 5 gtable salt
  • 1egg

For the filling

  • 500 gfresh cherries (pitted)
  • 2 spoonsdark muscovado brown sugar
  • 1 spooncornstarch
  • 1lemon (juice and zest)
  • 1/3 teaspoonground nutmeg

for the egg-wash

  • 1egg
  • 1 teaspoondark muscovado brown sugar


For the pastry

  1. – sift the flour onto a large bowl;

    – dilute the salt into the water, then pour it onto the flour;

    – keep on mixing with your hand and add the egg;

    – mix well with your hands and add the oil too;

    – mix everything together with your hands till you start to get a dough;

    – transfer the dough onto a working surface and knead well till you get a smooth ball;

    – transfer it into a bowl;

    – cover with a kitchen towel and store it away from air drafts for 30 minutes or while you prepare the filling;

For the filling

  1. – wash the cherries and dry them well with a kitchen towel;

    – remove the kernels with an olive-pitter;

    – transfer them into a bowl, pour the lemon juice and mix well;

    – add the grated lemon zest, sugar and mix well;

    – sift the the cornstarch onto them and mix well till all ingredients bind together;

To assemble and bake the pie

  1. – divide the dough into two ball;

    – work one of the balls with a rolling pin to form a disc with a diameter of 28 centimetres and a half centimetre thickness;

    – grease a 28cm pie baking try and fold it with the  pastry;

    – pour the cherry filling onto it;

    – remove the excess of  pastry from the edges;

    – pour the filling on the pastry (make sure the mixture reaches 1 cm below the edge) and decorate the surface with the strips;

    – work the second ball of dough with a rolling pin to form a disc with a diameter of 28 centimetres and a half centimetre thickness;

    – top the pie and seal the border with your fingers (cut any excess of pastry with a knife);

    – use a sharp knife to make 4 incisions in the center of the pie;

    – make the eggwash by mixing together the egg and the sugar, brush the top of the pie with it;

    – bake at 170 degrees on the lower part of your oven for about 45/50, or till golden;

    – allow the pie to cool down completely before removing it form the baking tray;

    N.B. You may wish to warm up a bit the slices of the cherry pie before serving them. You could also accompany them with a scoop of vanilla ice cream if you like.

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