M&S Cherry Pie Recipe: Classic British-Style Bake

This cherry pie recipe captures the spirit of the classic Marks & Spencer dessert: a buttery, shortcrust pastry filled with a generous, glossy cherry filling that balances sweet and tart. It works beautifully because the filling uses both fresh and canned cherries, giving you a deep cherry flavor with a reliable, jammy texture that sets perfectly as it cools. Whether you serve it warm with custard or cold with cream, this pie is a comforting, crowd-pleasing bake that’s easier to make than you think.

Ingredients

For the pastry:
2 ½ cups (315 g) all-purpose flour, plus extra for rolling
2 tbsp (25 g) granulated sugar
1 cup (225 g) cold unsalted butter, cut into small cubes
1 large egg yolk
4–6 tbsp (60–90 ml) ice-cold water
1 egg, beaten with 1 tbsp milk (for egg wash)
For the cherry filling:
3 cups (450 g) fresh or frozen pitted cherries (if using frozen, do not thaw)
1 can (15 oz / 425 g) pitted tart cherries in water, drained (reserve ¼ cup / 60 ml of the liquid)
¾ cup (150 g) granulated sugar
3 tbsp (24 g) cornstarch
1 tbsp (15 ml) lemon juice
1 tsp vanilla extract
¼ tsp almond extract (optional, but enhances cherry flavor)
2 tbsp (30 g) cold unsalted butter, cut into small pieces

Instructions

Make the pastry: In a large bowl, whisk together the flour and sugar. Add the cold butter cubes and cut in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the egg yolk and 4 tablespoons of ice-cold water. Stir with a fork until the dough starts to come together. If it seems dry, add more water, 1 tablespoon at a time, until the dough holds together when pinched. Do not overwork.
Divide and chill: Turn the dough out onto a lightly floured surface, gather it into a ball, then divide into two discs, one slightly larger than the other. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Preheat the oven: Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
Roll the bottom crust: On a lightly floured surface, roll the larger disc into a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie dish, gently pressing it into the bottom and sides. Trim the overhang to about ½ inch (1 cm) beyond the rim. Refrigerate while you prepare the filling.
Make the filling: In a large saucepan, combine the fresh (or frozen) cherries, drained canned cherries, and the reserved ¼ cup (60 ml) cherry liquid. Add the sugar, cornstarch, lemon juice, vanilla, and almond extract (if using). Stir to combine. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5–7 minutes. The cornstarch will activate and the liquid will turn translucent. Remove from heat and stir in the cold butter pieces until melted. Let the filling cool for 10 minutes.
Fill the pie: Pour the warm filling into the chilled pastry-lined dish, spreading it evenly.
Roll the top crust: Roll the second disc of dough into a 11-inch (28 cm) round. You can either place it whole over the filling, or cut it into strips for a lattice top. For a lattice, cut the dough into 1-inch (2.5 cm) strips and weave them over the filling. For a whole top, place it over the filling, trim the overhang to ½ inch (1 cm), and crimp the edges with your fingers or a fork to seal.
Add vents and egg wash: Cut 4–5 slits in the top crust to allow steam to escape. Brush the top crust and edges with the egg wash.
Bake: Place the pie on the preheated baking sheet. Bake for 45–55 minutes, until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them with foil or a pie shield.
Cool: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set; cutting too early will cause it to run.

Tips

Don’t skip the chill: Chilling the pastry dough before rolling and again before baking helps prevent shrinkage and keeps the crust flaky. If the dough becomes too soft while rolling, return it to the refrigerator for 10 minutes.
Use a mix of cherries: The combination of fresh (or frozen) cherries and canned tart cherries gives a balanced sweetness and a deep cherry flavor. If using all fresh, add 2 extra tablespoons of lemon juice to brighten the flavor.
Thicken properly: Cornstarch is used here because it thickens quickly and gives a glossy finish. Make sure to cook the filling until it visibly thickens before adding it to the pie; this prevents a runny final pie.
Prevent soggy bottom: Baking the pie on a preheated baking sheet helps conduct heat to the bottom crust, ensuring it cooks through and stays crisp.

Serving Suggestions

Serve this cherry pie slightly warm with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a drizzle of cold crème fraîche. For a British touch, serve it with warm custard or a slice of sharp cheddar cheese, which pairs surprisingly well with the tart cherries. It’s also delicious at room temperature with a cup of tea or coffee.

Variations

Almond-cherry pie: Add ½ cup (50 g) of finely ground almonds to the filling, and sprinkle sliced almonds over the top crust before baking.
Cherry-berry pie: Replace 1 cup of the fresh cherries with 1 cup of fresh raspberries or blueberries for a mixed-berry twist.
Lattice top: Instead of a full top crust, create a lattice pattern for a more rustic look. This also allows more filling to peek through and reduces the need for vents.
Gluten-free option: Use a gluten-free all-purpose flour blend in the pastry. The texture will be slightly more crumbly, but the flavor remains delicious.

Storage and Reheating

Store leftover cherry pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or microwave individual slices for 20–30 seconds. If reheating a whole pie, cover it with foil and warm in the oven for 15–20 minutes. The pie can also be frozen for up to 3 months; wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use only fresh cherries? Yes, you can use 6 cups (900 g) of fresh pitted cherries. Increase the sugar to 1 cup (200 g) and add 2 tablespoons of lemon juice to balance the sweetness. You may also need to cook the filling a few minutes longer to thicken, as fresh cherries release more liquid.

Why is my pie filling runny? Runny filling usually means the cornstarch wasn’t cooked long enough, or the pie was cut too soon. Make sure the filling visibly thickens on the stove before pouring it into the crust, and always let the baked pie cool for at least 2 hours to allow the starch to set.

Can I use frozen cherries without thawing? Yes, you can add frozen cherries directly to the saucepan. Do not thaw them first, as they will release excess liquid and make the filling too watery. Increase the cooking time by 2–3 minutes to account for the extra moisture.

How do I prevent the crust from burning? If the edges start to brown too quickly, cover them with aluminum foil or a silicone pie shield. You can also brush the crust with egg wash only halfway through baking to reduce browning.

Can I use pre-made pie crust? Absolutely. If you’re short on time, use a store-bought refrigerated pie crust. The filling and baking instructions remain the same; just follow the package directions for blind baking if required.

What’s the best way to pit cherries? If you don’t have a cherry pitter, use a piping tip or a chopstick to push the pit out from the stem end. Alternatively, use a clean bobby pin. Be sure to remove all pits, as they are a choking hazard and can damage your teeth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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