Recipe Card

Cherry, Pear & Almond Pie


  • 1 x 320 g pack ready rolled Jus-Rolâ„¢ Shortcrust Pastry
  • 1 egg white, beaten with a pinch of salt
  • 50 g Ground almonds
  • 2-3 ripe pears, peeled, cored and cut into 1cm pieces
  • 250 g cherries, halved and stoned
  • 1 tbsp Caster sugar
  • 1 tbsp cornflour
  • 50 g flaked almonds
  • Demerara sugar for sprinkling

Equipment required

  • Baking tray
  • Pastry Brush


  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
  2. Unroll the pastry sheet and transfer to baking tray, lightly brush all over with beaten egg white and scatter over the ground almonds.
  3. Put the pears and cherries in a large bowl with the sugar and cornflour and mix together. Spread evenly over the pastry leaving a 2cm border. Sprinkle with the flaked almonds.
  4. Bring up border of the pastry to form a wall, pinching it together to keep it standing up. Brush the sides of the pastry with the egg white and sprinkle with demerara sugar.
  5. Bake for 25-30 minutes until the pastry is golden and the fruit is cooked.
  6. Allow to stand for 10 minutes before serving.