• 1 x 500g block shortcrust pastry
  • 1 tbsp icing sugar, for dusting
  • 2 x 480g packs frozen dark sweet cherries by Sainsbury's, defrosted
  • 80 g caster sugar
  • 3.5 tbsp cornflour
  • juice of ½ lemon
  • 0.25 tsp Sainsbury's Taste the Difference French almond extract
  • 1 medium egg yolk
  • 1 tbsp demerara sugar plus an extra 1 tsp to decorate


  1. 1

    Preheat the oven to 200°C / fan 180°C / gas 6. Roll out half the pastry on a surface lightly dusted with icing sugar to the thickness of a pound coin (about 3mm). Use to line a 20-22cm round pie dish.

  2. 2

    Drain off any excess liquid from the defrosted cherries and discard. Add the cherries to a medium bowl along with the sugar, cornflour, lemon juice and almond extract. Stir to combine.

  3. 3

    Combine the egg yolk with 1 tbsp cold water and brush the base and sides of the pastry. Sprinkle 1 tbsp of demerera sugar onto the base and sides of the pastry. Using a slotted spoon, spread the cherry mixture over the bottom of the lined tin.

  4. 4

    Roll out the remaining pastry and stamp out pastry hearts using a 3cm heart-shaped cutter. Place the hearts on top of the cherry filling, overlapping each slightly, until the top is completely covered. Brush all over with the eggwash and sprinkle with 1 tsp demarara sugar.

  5. 5

     Bake in the oven for 40-45 minutes until the pastry is nice and golden. Remove from the oven and cool on a rack for at least 5 minutes before serving, or 45 minutes if you're going to wrap it up.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 16.3g 23%
  • Saturates 7.6g 38%
  • Sugars 26.6g 30%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 842kj/201kcal

Each serving provides

54.6g carbohydrate 1.7g fibre 3.9g protein

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