For the filling

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds Godshill Orchard fresh sweet cherries, stemmed and pitted
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the pie

  • 1 package shortcrust (or follow our easy shortcrust recipe!)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon demerara sugar


  1. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes. Remove from the heat to cool slightly while you prepare the crust.
  2. Heat the oven to 190 C. Unroll the shortcrust and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Keep the extra dough for the top of the pie.
  3. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with the egg wash (save some for brushing the top crust). Pour the cooled filling into the crust.
  4. Cut 1-inch wide strips out of the remaining dough. Transfer every other strip to the top of the pie, spacing them evenly. Create a criss cross pattern by alternating the strips.
  5. Brush the top crust and edges of the pie dough with the egg wash, then sprinkle generously with the coarse sugar.
  6. Bake until the filling is bubbling, 40 to 45 minutes.
  7. Cool before slicing.
  8. Serve your cherry pie warm with a scoop of your favourite vanilla bean ice cream.