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Cherry Pie

30 - 40 minutes

1.5 kg cherries

1 ¼ cups sugar

¼ cup corn flour

1 cup orange or apple juice

1 teaspoon cinnamon

½ teaspoon ground ginger

 

Pastry Ingredients

2 2/3 cups Self Raising Flour

1teaspoon salt

1 cup Crisco or butter

Ice cold water

 

 

Method

Preheat oven to 180° Celsius.  Pit all cherries, set aside in bowl.  Mix sugar, corn flour, cinnamon and ginger, slowly mix in juice to avoid lumps. Heat until boiled and thickened, stirring constantly.  Remove from heat, stir in cherries. 

Pastry - mix flour, salt and Crisco or butter; rub with fingers until mixture resembles fine breadcrumbs.  Add enough water for the dough to come together into a ball when stirred with a knife.  Knead lightly, wrap pastry in plastic and refrigerate for an hour. 

Roll out pastry to line pie dish, fill with cherry mixture, decorate as desired.  Cook for about 35-45 minutes or until golden brown.

 

 

Belinda Jones

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