How to make the perfect cherry pie: A step-by-step guide

It's hard to count all the songs that mention cherry pie. Jennifer Lopez and Sade, among others, have sung about cherry pie, a synonym of domestic warmth and hospitality, and it’s also mentioned in the folk song "Billy Boy." This treat appears in numerous films, including the memorable scene of a pie-eating contest in the iconic movie "Stand by Me."

Although cherry pie is inextricably linked with the United States, its roots should rather be sought in Europe. Ancient Romans already baked fruit pies, but the first written recipe for a cherry dessert comes from a 14th-century English cookbook "The Forme of Cury" – according to the then recipe, the pie was to be filled with cherries mixed with sugar, wine, and spices.

British Queen Elizabeth I supposedly liked a bake resembling today's cherry pie. Over time, the pie also became popular among the lower social classes. The recipe for this delicacy was taken by settlers who populated the colonies in North America. Cherries thrived in the local climate, making cherry pie a frequent dessert on the tables of newcomers from the Old Continent.

In the 19th century, the pie gained immense popularity in the United States, becoming one of the most important symbols of American cuisine. It is baked for special occasions, such as Thanksgiving or Independence Day, but also during ordinary weekends, like at a barbecue.

Americans also love ready-made cherry pies, which can be bought frozen in almost any shop or supermarket. Their specifications are contained in a special regulation, which requires cherries to make up a minimum of 25 per cent of the content. However, such products also contain plenty of artificial "enhancers."

A much better solution is to make this American classic yourself. How to do it?

Of course, cherries are the base of cherry pie. Americans usually use varieties with a fairly sour taste, which pairs well with sugar and other filling ingredients.

Cherries are rich in valuable nutrients, such as flavonoids, which particularly intensively affect free radicals formed in stressful situations or inflammatory conditions in the body. Anthocyanins are strong antioxidants – plant pigments that positively influence vision processes and have antidiabetic, anticancer, protective effects in cardiovascular diseases and neuroprotective effects.

The fruits are rich in vitamins (especially vitamin C) and fibre, which regulates the work of the intestines and the entire digestive system, lowers the level of "bad" LDL cholesterol (its excess contributes to the development of serious cardiovascular diseases: atherosclerosis, coronary artery disease, or stroke), and provides a feeling of fullness, which is important for people struggling with obesity and lipid metabolism disorders.

We start by preparing shortcrust pastry. Sift the wheat flour (2.5 cups), cold butter (8.5 oz / 240 g), ice-cold water (1/4 cup), sugar (teaspoon), and a generous pinch of salt, and knead until you get a smooth mass. Form it into a ball and put it in the fridge for an hour.

In the meantime, prepare the filling: In a large bowl, mix washed and pitted cherries (5 cups), fine sugar (1 cup), cornflour (1/4 cup), and lemon juice (a tablespoon). Set it aside for fifteen minutes so the fruits release their juice.

Take the dough out of the fridge and leave it at room temperature for about fifteen minutes. Then, divide it into two pieces (one smaller) and roll it out. Line a tart tin, previously greased with butter, with the larger piece. Pour in the cherry filling, smooth it out, and place pieces of butter on the surface.

Cut the second piece of dough into strips, cover the filling with them, and brush with beaten egg. Bake in an oven preheated to 392°F for 20 minutes. Then reduce the temperature to 347°F and bake for another 40-50 minutes until the crust is golden and the filling starts to bubble.

Before serving, let the cherry pie cool for at least 2 hours, so the filling can stabilise.