Cherry Pie

Treat your taste buds to a heavenly dessert with our irresistible Cherry pie. Featuring a delectable filling of juicy cherries and ground almonds, encased in a crispy shortcrust pastry, this pie is sure to delight your whole family. Many thanks to AGA Demonstrator Naomi Hansell for sharing this lovely recipe with us.

Cherry Pie Image

Serves 8 - 10

Ingredients

800g frozen pitted cherries, or fresh cherries with the stones removed

120g ground almonds

4 tbsp caster sugar

500g shortcrust pastry

1 egg, lightly beaten

You will need an ovenproof pie dish. The Portmeirion for AGA White Roasting Dish is ideal.
 

Method

1. Lightly grease the pie dish.  

2. Divide the pastry into two pieces, approx 350g and 150g. Roll the larger piece of pastry out to the thickness of a £1 coin and use it to line the pie dish, bringing it all the way up to the lip and covering it. Trim to make a neat edge. Prick the pastry with a fork and chill for a moment or two while you prepare the filling.

3. Stone the cherries if necessary and place them in a bowl. It is not necessary to defrost the cherries if they are frozen. Add the ground almonds and 2 tbsp sugar and mix them together. Tip into the lined pie dish and spread out evenly.

4. Roll the remaining pastry along with any trimmings from the first piece to the same thickness as before. Cut into strips 2 - 3 cm wide and arrange them in a lattice pattern on top of the cherries. Trim the edges.

5. Brush the pastry lattice and edges with the beaten egg and sprinkle with the remaining 2 tbsp sugar.

6. Bake in the AGA roasting oven, on the 4th set of runners from the top, for 30 mins or until the filling is bubbling hot and the pastry is cooked and lightly browned.

7. Serve immediately with some softly whipped cream and brown sugar, or some vanilla ice cream.

Suitable for freezing fully assembled but uncooked. Bake for an additional 10 - 15 mins if baking from frozen.

If the pastry starts to brown before the filling is bubbling, insert the cold plain shelf and continue to cook for a further 10 - 15 mins.

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