Cherry pie recipe | Eggless recipe
These delicious cherry pie has nice sour filling with crumbly flaky crust. Serve it with vanilla ice-cream for perfect dessert experience.
Servings Prep Time
6medium size servings 30minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
6medium size servings 30minutes
Cook Time Passive Time
1hour 3-4hours
Ingredients
Flaky Pie Crust
Cherry Pie Filling
Instructions
Flaky pie Crust
  1. Add salt to all purpose flour and mix well in a large mixing bowl (you can use food processor as well). Now add chilled and diced butter and mix gently till butter is incorporated well in the flour. At this stage flour will have crumbly coarse meal like consistency.
  2. Then add chilled water, a table-spoon at a time and prepare soft dough. Gather the dough together and divide it into two parts. Cover and keep it in refigerator for at least 2 hours.
Cherry Pie Filling
  1. Mix pitted cherries with salt and sugar. Cook covered on low heat in a heavy bottomed pan. Stir frequently.
  2. Meanwhile mix cornstarch with water. Add cornstarch mixture to cherries and stir well. Cook till cherries are softened and the mixture thickens a bit. Switch off the gas.
  3. Add a teaspoon of cinnamon powder and vanilla essence. Also add lemon juice and mix well. Pie filling is ready. Allow it to cool. You can make it in advance and store it in refrigerator.
Cherry Pie
  1. Preheat the oven to 200 degree C (400 degree F).
  2. Take out pie crust from refrigerator. Roll out one part to 12 inch disk. Place it in to fit 8 or 9 inch pie pan.
  3. Place pie filling over this crust. Spread it evenly.
  4. Roll out second ball into 12 inch disk. Cut 3/4 inch thick strips with the help of sharp knife or roller pie cutter. Arrange these strips over pie filling and form lattice. Crimp the edges to seal the sides. Brush the lattice with milk. Sprinkle some sugar over it. I used powdered sugar. Cover the edges with pie ring or aluminium foil ring. (See pictures above).
  5. Place it in oven and bake at 200 degree C (400 F) for 10 minutes. Then reduce the temperature to 180 degree C (350 F) and bake further for 40 minutes or till pie crust turns golden brown.
  6. Take out from oven and place it on a rack to cool down. Cut it into wedges and serve with vanilla ice cream or whipped cream.
Recipe Notes
  • Do not over cook or mash cherries. You just need to soften them a bit.
  • If you do not want to make lattice, cut vent slits in the second disk of dough and cover the pie with it.
  • Do not cut the pie when still hot as the filling will flow out because it will be liquidy when hot.

Share this: