Cherry pie

Cherry pie

Cherry pie slice

What better way to celebrate watching the last episodes of the TV show Twin Peaks than to make a cherry pie?  This is my first fruit pie, so I based it on a recipe from the BBC and made it refined sugar-free and egg-free.


  • 1 full packet ready-roll puff pastry
  • c. 250g good-quality black cherry jam (no added sugar if possible)
  • 100ml water
  • 2 tbsp ground arrowroot, mixed to a paste with 4 tbsp water
  • 350g fresh red cherries, stalks and stones removed
  • 120g foraged blackcurrants
  • 2 plums, peeled and stones removed
  • flour for rolling the pastry


  1. Make sure the pastry has defrosted, perhaps a bit below room temperature.
  2. Heat the jam and water in a pan on a low heat, stirring continuously, until the jam has melted and started to bubble.
  3. Stir in the arrowroot mixture, then simmer until the sauce is thick and smooth.  Turn on the oven to 200 °C.
  4. Add the fruit and stir to make sure it is all covered in jam.  Transfer to a wide dish to allow to cool.  (Should be about a litre in volume.)
  5. Roll out the pastry on a floured board, and transfer to the pie dish.  Make sure there is enough to go just over the edges of the dish, and slightly wet the edge with water.
  6. Roll out the rest of the pasty larger than the size of the dish.  Pour the cooled fruit into the base.
  7. Loosely place the pastry top on, then carefully fold the edges underneath the top — this will give a nice thick crust.  Press the edges together all the way around, and cut off the excess.  (See picture below for how it came out.)
  8. Cut a few air slits on the top and put in the oven.  Bake for 25-30 minutes at 200 °C, then reduce the temperature to 160 °C and cook for a further 15-20 minutes, or until the pie is golden brown.
  9. Serve warm with Oatly cream or similar.
Cherry pie whole

The whole pie, out of the oven.


2 thoughts on “Cherry pie

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