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Cherry pies with cherry pastry

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Double the cherry means double the deliciousness! Make our Cherry pies with cherry pastry recipe for a show-stopping dessert. With a vibrant pink pastry and fruity flavour, it's bound to impress the guests at your next Christmas party.

  • Makes6
  • Cook time45 minutes
  • Prep time30 minutes, + cooling & 1¼ hours chilling time


  • 400g cherries, halved, pitted
  • ¼ cup (55g) caster sugar
  • 2 tbs cornflour
  • ½ tsp almond essence
  • 1 Coles Australian Free Range Egg white, lightly whisked
  • Caster sugar, extra, to sprinkle

Cherry pastry

  • 50g cherries, halved, pitted
  • 2 tsp caster sugar
  • 1¼ cups (185g) plain flour
  • 125g butter, chilled, chopped
  • ⅓ cup (55g) icing sugar mixture
  • ¼ cup (30g) almond meal
  • ¼ tsp ground cinnamon
  • Pink liquid food colouring
  • 1 Coles Australian Free Range Egg yolk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the cherry pastry, combine the cherry, sugar and 1 tbs water in a small saucepan over medium-low heat. Cook, stirring, for 1 min or until the sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until cherry is tender and mixture reduces by half. Set aside to cool slightly. Transfer to a blender and blend until smooth. Pour into a small bowl. Place in the fridge for 30 mins to chill.
  2. Step 2

    Place the flour, butter, icing sugar, almond meal, cinnamon and 2 drops of food colouring in a food processor and process until mixture resembles fine breadcrumbs. Add the cherry puree and egg yolk and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.
  3. Step 3

    Reserve one-third of the pastry and cover with plastic wrap. Place in the fridge to chill. Divide the remaining pastry into 6 even portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Line six 8cm (base measurement) fluted tart tins with removable bases with pastry. Use a sharp knife to trim the edges. Place in the fridge for 15 mins to rest.
  4. Step 4

    Meanwhile, place the cherry and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until the cherry begins to release its juice. Combine the cornflour and 2 tbs cold water in a small bowl. Add to the cherry mixture and cook, stirring, for 2 mins or until the mixture boils and thickens. Remove from heat. Stir in the almond essence. Set aside to cool.
  5. Step 5

    Preheat oven to 200°C. Line the pastry cases with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 8 mins. Remove the paper and weights or rice. Bake for 8 mins or until the pastry is light golden.
  6. Step 6

    Spoon the cherry mixture into the pastry cases. Roll out the reserved pastry on a lightly floured surface to a 2mm-thick disc. Use an 8cm pastry cutter to cut 6 discs from the pastry. Use 2cm star and heart pastry cutters to cut out shapes from the centre of the discs. Arrange pastry discs over the pies. Lightly brush the pastry with egg white. Sprinkle with extra sugar.
  7. Step 7

    Bake for 15 mins or until the pastry is light golden and the filling is heated through. Set aside for 5 mins to cool slightly. Serve the pies warm or at room temperature.