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  • Chef James Oakley

Cherry pie recipe




150g Plain flour

75g Butter

85g Sugar

2 egg yolk

300g fresh cherries (halved and stone removed)

1tspn vanilla essence



(1) Cream together butter and 35g of the soft brown sugar until pale in color


(2) Beat in 1 egg yolk


(3) Sift flour through a fine sieve and slowly incorporate into sugar, butter, egg mixture (be sure not to overwork as the pastry will become tight)


(4) Allow pastry to rest for one hour prior to rolling


(5) Roll half of pastry into tart tin, perforate the base with a fork to prevent the base from rising and allow pastry to rest in the chiller for a further 30 minutes


(6) Place baking paper into the tart and fill with baking beans (any dry beans will do even rice)


(7) Blind bake tart shell at 200oC for 10-15 minutes or until edges just start to brown


(8) Mix remaining egg yolk with a little water to make an egg wash and brush baked Tart base to seal (this will help to keep the pastry crisp after adding the filling)


(9) In a pan add cherries, remaining brown sugar and vanilla essence


(10) Gently heat cherries, cook until juice has reduced to a glazed sticky consistency, allow to cool


(11) Place cherry mix into the baked tart base


(12) Egg wash edges of tart base and cover tart with remaining pastry (the egg wash will ensure the pastry sticks)


(13) Lightly egg wash pastry, perforate several times and bake in the oven at 200oC for a further 10 – 12 minutes or until crisp and golden in color


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