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Traditional cherry pie recipe

Traditional cherry pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Cherry pies and tarts

This is a traditional cherry pie recipe from my grandmother. Serve with some vanilla ice cream or extra thick double cream.

122 people made this

IngredientsServes: 10

  • 375g plain flour, sifted
  • 175g butter
  • 40g caster sugar
  • 2 to 3 tablespoons cold water
  • 450g cherries, stoned and halved
  • 2 to 4 tablespoons demerara sugar
  • zest and juice of 1 lemon
  • 1 pinch ground nutmeg

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Rub the flour and butter together in a bowl until the mixture resembles fine breadcrumbs. Add the caster sugar and then a little cold water to bind into a dough. Wrap in cling film and pop in the fridge for 30 minutes.
  2. Preheat the oven to 190 C / Gas 5. Grease a pie dish.
  3. In a saucepan over a medium heat combine the cherries, demerara sugar, lemon zest, juice and nutmeg. Bring to a gentle simmer and cook until the cherries soften, about 20 minutes.
  4. Remove the pastry from the fridge and roll out on a floured surface, adding a little more water if necessary, to a 1cm thickness. Roll enough to line the dish and make a lid.
  5. Line the prepared pie dish with the pastry then spoon in the warm filling. Cover with the pastry lid and press the edges together to seal. Trim if necessary and cut two small slits in the top.
  6. Bake in the preheated oven for 30 minutes or until the pastry is golden and the filling is piping hot. Remove from the oven and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Yummy.....a great crop of cherries in our garden this year, put to very good use!-19 Jul 2015

16 Sweet Cherry Recipes to Try This Summer

These dishes will be the cherry on top of your summer.

Celebrate summer on a stem with this juicy jubilee of cherry recipes both savory and sweet.

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Tools you'll need: 3-inch cookie cutter ($7,

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Grab a piece of pie&mdashno utensils required!

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This recipe took home top prize in Country Living's inaugural "Country's Best Cherry Pie" contest! Allison Schneider grew up with her very own cherry tree on her hometown farm in Malcolm, Nebraska (population: 395), and those cherries came in handy when it was time to enter our inaugural pie contest.

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How to make a tender pie bar crust?

One of the secrets to the success of this cherry pie bar is making sure the crust is super tender and not tough. To achieve that you will mix the ingredients in stages, taking care of the last steps to not over mix it.

Finally the next step is to place 2/3 of the batter/dough into a greased parchment-lined baking pan. You don&rsquot need to worry about getting it perfectly level. In fact, its a little prettier when you cut it if the top is wavy.

No Bake Cherry Pie Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 00
  • Total Time: 10 minutes
  • Yield: 6 - 8 servings 1 x
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American, Southern


Quick and easy, no bake pie. We made this one with Cherry Pie Filling, but you could easily make it using another favorite. Lots of possibilities.


1 small carton Cool Whip ( 8oz ) thawed
8 oz package Cream Cheese, at room temperature
½ cup Confectioners’ Sugar
1 can Cherry Pie Filling ( 21oz )
1 Graham Cracker Pie Crust


Place the Cool Whip in a large mixing bowl.
Add cream cheese.
Add confectioners sugar.
Mix ingredients well and spoon into the pie crust.
Spoon pie filling over top of Cool Whip mixture.
Place in refrigerator and chill for 2-3 hours prior to serving.


Use your favorite pie filling to make a variety of pies with this recipe. Freeze it for later or just freeze it to make it slice easier.

Keywords: no bake pie, cherry, strawberry, blueberry, blackberry, lemon, cream cheese, no bake cheesecake, southern dessert recipes

Your Comments:

Which topping will you be using to make this No Bake Pie? Ever made one before?

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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  • 50g caster sugar
  • 1tbsp lemon juice
  • 400g cherries, halved and pitted
  • 2tsp cornflour
  • 1tbsp Kirsch (optional)
  • 680g frozen shortcrust pastry, thawed
  • 1tbsp semolina (optional)
  • 1tbsp milk
  • 3tsp granulated sugar

Simmer the sugar and 100ml water over a low heat until sugar has dissolved. Add the lemon juice and cherries. Turn up heat to medium and cook for 5 mins. Dissolve the cornflour with 1 tbsp of the cooking liquid, then stir into the cherries. Cook for 2 – 3 mins until thickened. Stir in the Kirsch, if using. Leave to cool.

On a lightly floured surface, roll out half of the pastry to the thickness of a £1 coin. Use the pastry to line a 20cm or 21cm pie dish. Sprinkle semolina (if using) over the pastry base then pile in the cooled cherry mixture.

Roll out remaining pastry into a circle. Brush edge of pastry with water and arrange the circle of pastry on top. Trim edges with a knife and crimp with a fork. Make 2 small cuts in the top, then chill for 30 mins.

Preheat oven to 180°C/360°F/gas 4. Put the pie on a preheated baking sheet. Brush the top with milk and sprinkle with sugar. Bake for 40 – 45 mins until golden. Serve with clotted cream.

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Instead, it&rsquos a ridiculously moist cake that&rsquos so tender, it practically melts in your mouth.

The cherry and chocolate combo in this recipe is mind-blowing. It&rsquos such a stunning dessert!

The added coffee enhances the flavor even further.

And even if it isn&rsquot cherry season, you&rsquoll still get to enjoy this dessert. Whether you use fresh or frozen cherries, this treat will still turn out terrific.

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These easy cherry pie (and mini-pie) recipes are fun varieties on a classic all-American dessert. PLUS: Get more delicious pie recipes!

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This recipe took home top prize in Country Living's inaugural "Country's Best Cherry Pie" contest! Allison Schneider grew up with her very own cherry tree on her hometown farm in Malcolm, Nebraska (population: 395), and those cherries came in handy when it was time to enter our inaugural pie contest.

Whip up these scene-stealing mini desserts using refrigerated pie crust and canned cherries.

Easy Cherry Pie Recipe

This easy cherry pie recipe is one I have used over and over again.

I live in an area where freshly grown tart Niagara cherries are in abundance during the summer. Using them to make fresh homemade cherry pie is such a treat.

Did You Know?…

This recipe calls for tart or sour cherries, which most bakers think makes a better pie than the sweet.

I think of all the pie recipes, cherry is my absolute favorite. This recipe for pie with sour cherries will be your favorite too, I think, when you make it from scratch using fresh cherries.

Freeze in Season:

When cherries are in season and full of flavor, why not freeze them? Then you can make this cherry pie easily all year long.

Clean the cherries and freeze them in the exact amount you need for a pie, then just thaw the bag and make the pie. Fresh warm cherry pie in the middle of winter. Now that’s a treat!

I prefer to make this pie with fresh sweet cherries. You can also use tart or sour cherries in this recipe, but you will want to add more sugar to the filling.

I haven’t yet tested this recipe with frozen cherries, but I think they would work well. Be sure to let frozen cherries thaw before using them, and drain off any juices that are released as they defrost.

You will need 6 cups of cherries for this pie. By weight, this is about 2 pounds of cherries, before removing the pits. If you are using a large, deep dish pie dish you may want to increase the cherries to 7 cups.

For the mini pies

Unroll crusts on lightly floured surface.

Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust.

Re-roll scraps as necessary.

Press dough rounds into muffin pan sprayed with no stick cooking spray.

Mix cherry pie filling and almond extract in large bowl.

Divide evenly among crusts.

For the topping

Toss almonds and butter in medium bowl.

Sprinkle with sugar and spices toss to coat.

Sprinkle evenly over cherry filling.

Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly.


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