Homemade Fresh Cherry Pies

Submitted by Eco Home Projects

Mass produced cherry pies are either too sweet or too sticky, so the next time you come across a good deal on fresh cherries, try making your own cherry pie filling from scratch and try this recipe for cherry pies.



  1. If the shortcrust pastry has been frozen or chilled prior to this, be sure to thaw or leave out to room temperature before rolling.
  2. Put the oven on 200°/180° fan.
  3. Roll the pastry out to about 3mm thick. Cut 4 circles of 4" diametre. Place pastry into the base of ramekin and poke a few tiny holes in the pastry base with a fork.
  4. Divide the cherry pie filling evenly amongst the ramekins, without filling up too full.
  5. Roll out the remaining pastry and cut circles of same diametre with the ramekins, for the top lids.
  6. Wet the top edge of the pie pastry with a little water, then cover the pies up with the top pastry lids. Lightly press the lid pastry down around the edge to secure it.
  7. Use a sharp knife, make a tiny hole on the pastry lid for the steam to escape.
  8. Place in the oven and bake for 20 minutes.

Versatility Note:

  1. If you are making a pie crust lattice to cover the pies, there is no need for making a steam-escape hole.
  2. Do not open the oven door during the baking process. Do not bake longer than 25 minutes as the pie crust will become hard.
  3. If you have any cherry pie filling left, use it as pancake topping the next day.