Blog post

Pink Lady & Cherry Crumble Pie

February 4, 2018

Sometimes I just have one of those days where I want to snuggle up and eat pie. I know there is a plentiful supply of pies in the supermarket but I also find baking helps me to clear my mind, so who wouldn’t want to make their own pie? That rhetorical, I know you all would!

This pie… It has inherited my student habits and I’m ashamed to say that I use ready-made pastry, but if you wanted to take a little more time then you can make your own shortcrust pastry.

Here’s how I made it:


2 Jus-rol Ready Rolled Shortcrust Pastry Rolls
2 Pink Lady Apples
1 Tin of Black Cherries in Syrup
1tbsp Sugar
1 Egg, beaten


  1. Leave pastry at room temperature for 10 minutes. This ensures your pastry doesn’t crack when you roll it out. If you’re in a rush you can pop this in the microwave for 10 seconds.
  2. Preheat your oven to 220°C/200°C Fan/Gas Mark 7.
  3. Roll out the pastry on the parchment paper included and place into a 21 inch flan tin.
  4. Do not trim the pastry, prick the bottom with a fork and line with parchment paper and baking beans. Dried rice will also be suitable.
  5. Blind bake the base for 20 minutes or until the edges are golden brown.
  6. In the meantime, tip the syrup of the cherries into a pan and add the sugar. Simmer on a low heat until it has thickened.
  7. Dice the apples and de-stone the cherries and add these to the syrup mix.
  8. Once the base is removed from the oven, trim off the excess pastry and fill with the apple and cherry mix.
  9. Cut out your desired pattern using the second pastry roll and decorate the top of the pie.
  10. Glaze with the beaten egg.
  11. Place in the oven for a further 10 minutes or until the decoration is golden brown.

Grab your softest blanket, put on the next episode of that TV show you’re binge watching and enjoy a slice of this fruity pie!

Happy eating!


P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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