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Latticed Cherry Pie 


  • rolled-out rounds shortcrust pastry, chilled
  • 1 cup sugar
  • 2 tablespoons cornstarch/cornflour
  • pinch of salt
  • 2 lbs. sweet cherries, pitted
  • egg yolk beaten with 1 teaspoon milk
  • vanilla ice cream for serving

Temperature: 375 ° F


Recipe for 8 persons Position rack in lower third of oven and preheat to 425 degrees. Fit 1 pastry round into the Emile Henry pie dish. In a bowl, toss together the sugar, cornstarch and salt. Add cherries and stir gently. Let stand for 15 minutes then pour the cherry mixture into pie shell. Cut out lattice top from other pastry round and place onto the filled pie. Seal the edges then brush the top with the beaten egg mixture. Cook at 425 degrees for 10 minutes, then reduce to 375 degrees for another 60 minutes, until brown. Leave to cool for 1 hour before serving. Serve with vanilla ice cream.

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