To make my Homemade Cherry Pie, you’ll need to go make my pie crust first, up to step three. OR, if you must, buy two crusts for top and bottom of the pie.

Next, the cherry filling. In a large saucepan over medium heat, combine the cherries, sugar, cornflour, lemon, vanilla, and almond. Bring to the boil, stirring often, and cook until the cherries start breaking down and the mixture has thickened. Remove from the heat, and allow to cool completely.
Line a 9×2-inch pie dish with one crust, and pour in your cherry filling.

Roll out the other half of dough, and using a pastry wheel or sharp knife, cut into strips. Create a lattice top over the filling.
Brush on some egg wash, and sprinkle with sugar. Time to bake!


  • Homemade Pie Crust
  • 4 cups fresh cherries 900g, pitted
  • 1 cup caster/granulated sugar 200g
  • 1/4 cup cornflour/cornstarch 30g
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1 large egg beaten with 1 tablespoon milk


  1. Placethe cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened. You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
  2. .............................................

for full instruction please see : marshasbakingaddiction.com


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