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Dave's Cherry and Kirsch Pie

Thomas Anderson
  • 40 Mins Cooking
  • Medium Difficulty


Sweet Short Crust Pastry
345 g (690 g) Pams pure plain flour
187 g (374 g) Lewis Road Creamery Premium Unsalted butter , cold, cut into pieces
75 g (150 g) pams icing sugar
1.5 (3) pams free range egg yolk
3 (6) tbsp of Lewis Road Creamery milk
This will make enough for a good deep dish pie - Do one pastry with cocoa powder

Cherry Filling
850g pitted cherries (try to get fresh but frozen will do I guess) :(
140 g Pams White sugar
30 g corn starch
1 tbsp lemon juice
1 tsp Queen Madagascan vanilla extract
15 g Lewis Road creamery Premium Unsalted butter, cut into small cubes
A good glug of kirsch liquor


  • 1

    For the Sweet Short Crust Pastry, place flour and butter into a stand mixer with a paddle beater and mix until resembles fine bread crumbs.

  • 2

    Add the icing sugar and then mix for a few seconds more adding the egg yolk and milk. Continue to mix until dough forms.

  • 3

    Take out dough and wrap in cling film, flatten into a very large disc and chill in fridge. Do the same with the chocolate pastry.

  • 4

    For the Cherry Filling, in a large bowl, stir the cherries, sugar, corn-starch, lemon juice and vanilla together. Set this aside whilst you roll out the pastry.

  • 5

    When constructing the pie, roll out half the pastry between baking paper. Roll it onto a rolling pin and press into pie dish. Leave a 2cm overhang, then rest pastry in fridge 20 mins if possible.

  • 6

    Line the pastry with baking paper and as much as possible fill with baking beans. Return to the oven if pastry is under baked on the bottom.

  • 7

    Make an egg wash and brush on the pastry case, return to the oven for 15 minutes. When done, shave off the sides with a vegetable peeler.

  • 8

    With the other half of the pastry, roll out until desired thickness. Roll a thin layer of pastry on baking paper a big bigger than the pie dish.

  • 9

    Lay down baking paper and construct lattice. Fill the part baked pie base with the cherry filling and place lattice on top.

  • 10

    Brush with the egg wash and bake for 40 minutes at 180C.

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