Cherry Pie


  • 2 kg either frozen bottled or fresh cherries (which have been brought to the boil)
  • 1 tbspns corn flour
  • enough shortcrust pastry to cover top and bottom a 8 inch pie dish.


1. Thaw and drain frozen or bottled cherries, reserve liquid.
2. Remove cherry pips.
3. Line a greased 8 inch pie dish with shortcrust pastry and blind bake for 5 mins.
4. Thicken reserved cherry liquid with the corn flour.
5. Pile drained cherries high into the pie base and add thickened juice.
6. Top with pastry and glace as required.
7. Cook for about 30 minutes in a moderate oven.
8. Serve with whipped cream or ice cream.
*. Variation - add some frozen raspberries to the cherries in step 1 to add an extra yummy flavour.

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