Whether you’re comfy making pastry or you’re a total novice, you can make this – the easiest (& the best) cherry pie you’ll ever make. Also known as – cherry yum-yum pie – the bottom pastry crust for this pie requires no rolling & the filling forms its own crust on top. It’s brilliant, both in taste & ease of application. The results are a pastry that is crisp & a filling that’s squidgy without being overly sweet & thick like that canned cherry pie filling. Forget all you know about cherry pies – this one is different & dare I say – better.Jump to Recipe
I’ve tasted many a cherry pie but none that can compare to this one. At the risk of boring the pants off you, here’s a little background on this, my favourite dessert: where the name hailed from I don’t recall, “cherry yum-yum pie” is just what it was called in the recipe mum used & my sister & I still call it cherry yum-yum pie. Mum baked this for my birthday every year – from childhood until I moved away to Canada in my 30’s. Before that, she used to make it for dad as it was his favorite too. Even after he & mum divorced, he would make it occasionally for friends & family.
There’s no tricky pastry rolling or store-bought pastry. Instead the pastry is made like you would a streusel/crumble topping then it’s pressed into the pie dish. The filling is a few ingredients whisked together until combined & poured over either canned or fresh pitted cherries – that’s your call, both work. It’s as easy as it sounds – no resting the pastry after you’ve made, no blind-baking the pastry – just rustic simplicity. And lots of memories for me. L, xo
the easiest (& the best) cherry pie you’ll ever make
- 1 cup all-purpose flour plain
- 1/2 cup butter, softened (125g)
- 1/4 cup granulated sugar (3 tablespoons in Australia)
- pinch of salt
- 15 oz 425ml can dark pitted cherries, well drained (or use about 1 1/2 cups of fresh, pitted cherries – left whole) *
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup all-purpose flour (1/4 cup plain flour in Australia)
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- icing sugar for dusting optional
- Thoroughly grease an 8 or 9-inch pie plate or tin. Preheat oven to 325F (190C/gas mark 3) – with no fan.
To make the pie crust:
- Rub the butter into flour until the dough comes together. Or place all ingredients in a good processor & blitz until the dough resembled wet sand. Scrape the dough into the greased pie plate or tin. Press the dough over the base & up the side of the pie plate until it just reaches the top edge – a lightly dusted glass with a flat bottom works best for doing this. Leave the pastry as-is or crimp it using your thumbs & index finger.
To make the filling:
- Scatter the cherries evenly over the pastry base. Whisk the remaining ingredients in a medium bowl until creamy, or throw them into the food processor & blitz until smooth – about 1 minute; pour over the cherries. Bake on the bottom rack in the preheated oven for 50 minutes, covering after about 40 minutes if the top is browning too fast, or until the base is browned & the filling is set. Cool completely before serving. Best made a day ahead. Just before serving, dust with a little icing sugar if desired.
- Served chilled or at room temperature. Cut into 6 to 8 wedges to serve.
If you love cherry dessert recipes then you must try this Italian Cherry & Almond Tart – it’s sensational!