Yarra Valley Cherry Pie
A golden, flaky double-crust pie bursting with sweet-tart Yarra Valley cherries and a hint of vanilla.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •23 cm pie dish
- •Rolling pin
- •Mixing bowls
- •Pastry brush
- •Cherry pitter
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 17 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 385 kcal
Instructions
- 1
Rub cold butter into flour and 30 g caster sugar until the mixture looks like coarse breadcrumbs.
- 2
Stir in iced water gradually until a firm dough forms, divide into two discs, wrap, and chill for thirty minutes.
- 3
Toss pitted cherries with remaining caster sugar, cornflour, lemon juice, vanilla, and cinnamon in a large bowl.
- 4
Preheat your oven to 190C fan-forced and lightly grease a 23 cm pie dish.
- 5
Roll out one pastry disc on a lightly floured bench and line the base and sides of the pie dish.
- 6
Spoon the cherry filling into the pastry shell, spreading the fruit evenly.
- 7
Roll out the second pastry disc to form the lid and lay it gently over the fruit.
- 8
Trim excess pastry and crimp the edges firmly together with your fingers to seal.
- 9
Cut three small steam vents in the top pastry crust with a sharp knife.
- 10
Brush the lid thoroughly with beaten egg and scatter demerara sugar over the top.
- 11
Bake for forty-five minutes until the pastry is golden brown and the cherry juices bubble through the vents.
- 12
Cool completely in the dish for two hours before slicing so the juices set properly.
Chef's tips
Use firm, dark sweet cherries for the best balance of sweetness and juice. Do not cut into the pie straight from the oven, as warm cherry filling runs before cooling fully.
Ingredient substitutions
- fresh sweet cherries → frozen pitted dark cherries, thawed and drained thoroughly
- demerara sugar → extra caster sugar or raw sugar
Storage
Store leftover pie loosely covered in the refrigerator for up to four days.
Reheating
Warm slices on a baking tray in a 160C fan-forced oven for ten minutes until heated through.
Common mistakes to avoid
- •Slicing the pie while boiling hot, which causes the filling to spill out liquid instead of slicing neatly.
- •Skipping the cornflour, resulting in a soggy bottom pastry crust.
- •Using warm butter in the pastry dough, which ruins the flaky texture.
Serving suggestions
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