I love desserts made with cherries. This Cherry Blossom pie recipe is absolutely delicious and easy to make. I’ve balanced sweet dark cherries with some sour cherries. This is my best homemade cherry pie recipe and it makes a great family dessert. A new family favourite!
I was lucky enough to be in Washington DC when their famous Cherry Blossoms burst into a glorious spectacle. This easy cherry pie recipe is inspired by that trip.
I’ll show you how decorating a pie with some simple pastry design can turn your pie into a showstopper dessert…
Using pre rolled pastry means you are guaranteed a nice thin crust without any effort. Using cold pastry allows you to cut really neat blossoms.
This recipe has lots of juicy pie filling.
To make this Cherry Blossom Pie recipe you will need
- 700g frozen dark sweet cherries
- 100g dried tart cherries
- 3 tbsp melted butter
- 60ml tart cherry juice concentrate
- 5 drops almond extract
- 250g caster sugar
- 1/2 vanilla pod (extract seeds only)
- 50g tapioca flour
- a little milk
- 2 x 230g ready rolled shortcrust pastry
How to make a Cherry Blossom Pie
The cherries need to be defrosted first.
Put the oven on to 180ºC and prepare a 23 inch pie dish with a thin smear of butter, followed by a little coating of flour.
Take ONE of the ready rolled pastry packets out of the fridge.
First of all prepare the cherry pie filling
- Drain the juice from the defrosted cherries and place them in a bowl. The cherries should be at room temperature, not cold.
- Add the dried cherries.
- Pour the melted butter over the cherries.
- Mix the sugar and the vanilla seeds together and tip them into the cherries.
- Add in the tapioca flour in too and mix together.
- Combine the cherry concentrate and almond extract.
- Then pour the cherry juice over the cherry mix. Mix thoroughly.
Unroll the pastry over the pie dish and let it sink down. Tease it into the corners.
Flour the kitchen surface, take the second packet out of the fridge and roll out over the floured surface.
Cut out the flowers with an icing cutter, dipping the cutter into flour to stop the pastry sticking. This is easier with cold pastry.
Place the blossoms carefully onto the floured surface, you will need these.
Tip the cherry filling into the pie dish and carefully place your pastry top over the pie.
With a sharp knife trim the excess pastry around the top of the dish and pinch the two pastry pieces together using two fingers.
Place the blossom cutouts around the pie top. Let some overlap the blossom holes for a more natural look.
Using a pastry brush dab milk over the pastry.
Sprinkle over extra sugar.
Bake for 40 minutes.
Leave to cool before serving if you want neater slices. Hint: Use scissors to cut the pastry top for a really neat look.