A classic pie ... frozen cherries at any time of year. The pastry is quite short and crumbly, so can be a little tricky to handle, but Benjamina will take you through the steps. For this recipe ...

Learn how to bake the best cherry ... the pie, we're gonna start with this to give it time to do its little cool down. And what I have here are 2 pounds of defrosted frozen cherries.

Imagine the satisfaction of opening a jar of your own homemade tart cherry pie filling, bursting with fresh, tangy cherries ...

1 lemon, zest only: 1 lemon, zest only pinch ground cinnamon: pinch ground cinnamon 60g/2¼oz caster sugar: 60g/2¼oz caster sugar 4 tbsp cornflour: 4 tbsp cornflour 3 Braeburn apples, peeled ...

Freeze until needed. Butter six 10-ounce ramekins and set them on a rimmed baking sheet. In a large bowl, make the filling by stirring together the cherries, lemon zest, lemon juice, and almond ...

Stir together the cherries, sugar ... and cut vents in the top. Spoon the cherry juice into the pies through the air vents. Brush with egg wash. Bake in the middle of the oven for 40-45 minutes ...

This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Cherries are ...

Add the eggs and sour cream and whisk until smooth. Gently fold in the cherries. Pour the filling over the crust. Sprinkle the reserved crumb topping evenly on top. Bake for 45 to 55 minutes ...