Name: the easiest (& the best) cherry pie you’ll ever make
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 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)

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.

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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

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the easiest (& the best) cherry pie you’ll ever make

No rolling out pastry – the pastry comes together fast then is pressed into the pie dish. Unlike other pastry, this pastry is cooked at a fairly low temperature & doesn’t get blind-baked. Make sure you turn the fan off in your oven – this pie cooks long & slow – almost an hour. Use either a glass or metal pie plate. The recipe has been tested with both & the cooking times & outcome were the same. It is important to grease the pan properly as the pastry can stick if you don’t. Serve with cream or ice cream but I prefer it unadorned.

Prep Time10 mins

Cook Time45 mins

cooling8 hrs

Total Time55 mins

Course: Dessert

Cuisine: Australian

Servings:

Author: Lovoni

Ingredients

PIE CRUST

1 cup all-purpose flour plain
1/2 cup butter, softened (125g)
1/4 cup granulated sugar (3 tablespoons in Australia)
pinch of salt

CHERRY FILLING

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

Instructions

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.

Notes

Note: Both canned & fresh cherries work well in this recipe. Canned cherries are very convenient with no messy removal of the cherry pits. I will leave that decision to you. I’ve made it with both. The pie in the pictures was made with canned cherries.