5 from 12 votes
Lime and Fresh Cherry Pie
Lime and Fresh Cherry Pie combines fresh pitted cherries with lime zest and juice for a vibrant filling thickened with cornstarch. A store-bought shortcrust pastry forms the golden base, pre-baked before adding the hot cherry filling. The result is a tart with a juicy, slightly tart cherry layer that balances the citrus brightness from lime, ideal for a seasonal dessert.
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings:
8
Calories:
223 kcal
Course:
Dessert
Cuisine:
American, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 223
% 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.