Easy Cherry Pie

20 minutes 55 minutes 8 servings

This cherry pie is a cinch to make. For an extra touch brush with egg wash and sprinkle with sugar just before baking. 

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  • 2 x 320g ready rolled shortcrust pastry
  • 3 tins Epicure Black Cherries
  • 3 tablespoons cornflour
  • 125g sugar
  • ¼ teaspoon ground cinnamon

The recipe Easy Cherry Pie Kitchen Mode

  • 1

    Remove the pastry from the fridge to warm, according to packet instructions.

  • 2

    Tip the cherries into a colander set over the sink, to drain, reserving the syrup from one tin. Put cornflour into a small saucepan, add the reserved cherry syrup, a bit at a time until it forms a smooth liquid (using all of the reserved syrup). Stir in the sugar and cinnamon.

  • 3

    Set the pan over medium-high heat and bring to a boil, stirring often. Boil for 1 minute until very thick and glossy.

  • 4

    Tip the cherries into a bowl and pour the thickened syrup over, stirring to coat. Let cool to room temperature.

  • 5

    Preheat oven to 190ºC, Gas Mark 5. Lightly grease a 25 cm pie dish.

  • 6

    Unroll one pastry sheet. Trim to 27cm long. Fit the pastry that is leftover onto the short side of the pastry sheet and slightly overlap. Gently run over it with a rolling pin to stick the pieces together. Position it evenly into the pan, trimming off any excess.

  • 7

    Unroll second pastry. Cut into 1.5 inch strips. Arrange the strips into a quick lattice on the parchment, then use the rolling pin to gently stick it together.

  • 8

    Tip the cherry filling into the pie plate and place second pastry on top. Trim the edges then, using a fork, press down the edges to stick together. If you feel the the pastry does not want to stick together you can add a bit of water or egg wash.

  • 9

    Bake for 45-55 minutes or until the filling is bubbly and the crust is golden brown. If the edges start to catch before the pie is done, simply cover with foil.

  • 10

    Let cool completely before cutting into slices to serve.