Cherry Pie


Preparation info

  • Difficulty


  • Makes


    26 cm pie

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Some things in life are actually as good as they appear...



  • 250 g (9 oz/1 cup) cold unsalted butter, diced
  • 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour
  • 50 g ( oz) icing (confectioners’) sugar
  • 1 teaspoon fine salt
  • 100 ml ( fl oz) cold water 3 teaspoons lemon juice


  • tablespoons cornflour (cornstarch)
  • tablespoons lemon juice
  • 900 g (2 lb) sour cherries, pitted
  • 200 g (7 oz) granny smith apple, cored and diced, not peeled
  • 175 g (6 oz) caster (superfine) sugar


  • 1 egg yolk
  • a little water
  • 1 tablespoon raw (demerara) sugar, for sprinkling


The Pastry

Using a food processor or butter knife, cut the butter into the dry ingredients until you have a crumbly consistency. Incorporate the water and lemon juice by hand just until you have a smooth dough. Divide into two balls of the same size, wrap them in plastic wrap and refrigerate for at least 1 hour.

The Filling

Meanwhile, combine the cornflour with the lemon juice. Place this mixture and the cherries, apple pieces and sugar in a saucepan over medium heat. Cook together for about 15 minutes, stirring. Allow to cool completely.

Shaping and Blind Baking

Preheat the oven to 180°C (350°F/Gas 4). If the pastry dough is too hard when it comes out of the refrigerator, let it soften. Butter and flour a 26 cm (10½ inch) pie dish. On a floured surface, roll out the balls of dough into two rounds large enough to hang over the edge of the dish by about 5 cm (2 inches). Place one of the rounds in the dish, then roll the overhang onto itself. Prick the pastry base with a fork, cover with baking paper and dried beans and bake for 15 minutes. Remove the paper and beans and return to the oven for about 5 minutes until dry and light golden. Fill the pastry shell with the cold filling. It is essential for the filling to be cold before attempting the lattice, otherwise the heat will make the strips of dough too soft to handle.

The Lattice

On a floured surface, cut the second round of dough into eight wide strips. Lay four strips across the pie, evenly spaced. Peel back two ‘odd’ strips and lay down the first of the perpendicular strips so it’s under the ‘odd’ strips and over the ‘even’ strips. Repeat the process, peeling back the ‘even’ strips this time for the second perpendicular strip to go under, and keep going in the same way with the last two perpendicular strips, continuing the alternation. Pinch the edges to seal them.

Cooking and Serving

Brush the pastry with the mixture of egg yolk and water and sprinkle with the sugar. Place in the oven and bake for about 45 minutes. Allow the pie to cool for at least 4 hours before cutting.