Lime and Fresh Cherry Pie
User Reviews
5
Lime and Fresh Cherry Pie
Description
The Lime and Fresh Cherry Pie begins with lining a pie tin with ready-made shortcrust pastry, which is blind-baked to a golden base. Meanwhile, fresh cherries are pitted and cooked briefly with water, sugar, vanilla, lime zest, and lime juice to release their juices and build flavor. Cornstarch dissolved in water is then stirred in to thicken the mixture as it boils, creating a glossy, tender filling that is not overly gelatinous.
The citrus notes from the lime enhance the natural fruity tartness of the cherries, making a filling that is both bright and sweet. Baking the pastry beforehand ensures a crisp shell that holds the juicy filling without sogginess. The pie is finished with any reserved lime zest for extra aroma and color.
This pie is well suited as a fresh dessert during cherry season, balancing fruit sweetness and citrus freshness in a single, simple tart. Using a shortcrust pastry makes the assembly straightforward, while fresh cherry and lime flavors provide a unique twist on a classic cherry pie.
Ingredients
- 1 shortcrust pastry usually vegan, but check packaging, package
Cherry Pie Filling
- 8 cups Cherry fresh, 1 kg
- 1 cup water 200ml
- 4 tablespoons sugar or more if the cherries are very sour
- 1 teaspoon vanilla extract
- lime zest of 2
- lime juice of 1
- 3 tablespoons cornstarch dissolved in 3 tablespoons of water to make a slurry
- 2 tablespoons milk non-dairy if vegan for brushing the pastry
Instructions
- Heat the oven to 400F / 200C
- Line a 23cm/9in pie or tart tin with the shortcrust pastry, trim the edges and reserve and refrigerate the excess pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice. Bake for about 12 minutes or until golden.
- Remove the paper and baking beans and cook the tart for a further 7 minutes. Remove from the oven but leave the oven on.
For the Cherry Pie Filling
- Meanwhile, make the cherry pie filling: Remove the pits from the cherries with a pitter gadget (much easier!) or carefully with a knife.
- Add the cherries to a large saucepan over a medium heat with the water, sugar, vanilla, most of the lime zest (reserve some for decoration) and the lime juice. Bring to the boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
- Pour in the cornstarch slurry and stir to combine. Bring back to the boil, then remove the pan from the heat. It will be thick but not overly gelatinous.
For the pie
- Roll out the excess pastry and cut into desired shapes.
- Pour the filling into the pie shell and top with the pastry shapes. Brush the pastry shapes with milk (dairy or non-dairy) and bake in the oven for 10 minutes, then reduce the heat to 350F / 170C and cook for a further 30 minutes.
- Allow the pie to cool for a few hours before serving cold. Keep in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 122mg | 5% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 25mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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