Cherry & Orange Pie

Cherry & Orange Pie

A simple cherry pie with beautiful flaky pastry and a hint of orange.



  • 125g Cold butter
  • 250g flour
  • 2tbsp caster sugar
  • cold water to combine


  • 500g frozen cheeries, defrost
  • Punnet fresh cherries
  • 4 tbsp cornflour
  • 4 tbsp sugar
  • 1 orange


  1. To make the pastry blitz the cold butter, plain flour and sugar in a food processor.
  2. Place in a bowl and keep adding water and mixing with a wooden spoon until the mixture comes together (it will take around 4-5 tbsp).
  3. Cut the pastry in half and wrap the pastry in clingfilm and place back in the fridge for 2-3 hours.
  4. Take the pastry out of the fridge and roll out to 1/4 cm thick and with one half place inside a pie tin. With the other half cut the pastry into strips 1.5 cm.
  5. Allow the frozen cherries to defrost and remove any excess water and pat dry. Mix the frozen cherries with the destoned fresh cherries in a bowl with cornflour, sugar and the zest & juice off an orange.
  6. Place the cherry mixture in to the pie dish. In the middle place a 5cm circular metal ring.
  7. Lay the strips on top of the pie starting one side of the ring and move round the middle ring until you are back where you have started.
  8. Remove the ring and fill the middle with fresh cherries
  9. Place in a preheated oven at 190°C for 45-50 minutes.
  10. Serve with fresh cream or custard.


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