Chefs' Recipes

Pete Evans' cherry pie

Australian Gourmet Traveller recipe for cherry pie by Pete Evans.

By Pete Evans
  • 35 mins preparation
  • 45 mins cooking
  • Serves 8 - 10
  • Print
Cherry pie


  • 1 kg cherries (600gm pitted)
  • 100 gm raw honey
  • 60 gm dark chocolate (50%-60% cocoa solids), finely chopped
  • ½ tsp mixed spice
  • 1 tbsp lemon juice
  • 1½ tbsp arrowroot (see note)
Sweet pastry
  • 100 gm almond meal
  • 100 gm coconut flour
  • 60 gm arrowroot
  • 210 gm coconut oil, cold
  • 125 gm raw honey
  • 2 eggs
Orange custard
  • 500 ml (2 cups) coconut milk
  • Finely grated rind of 1 orange
  • 1 vanilla bean, spilt and seeds scraped
  • 6 egg yolks
  • 75 gm raw honey
  • 90 gm arrowroot


  • 1
    For sweet pastry, combine dry ingredients in a bowl. Add coconut oil in small pieces and rub in with your fingers to form fine crumbs. Mix in honey and eggs, then pat into a disc (dough will be slightly sticky). Wrap in plastic wrap and refrigerate until firm (1 hour).
  • 2
    For orange custard, bring milk, orange rind and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Strain through a sieve and cool briefly (5-10 minutes). Whisk yolks, honey and arrowroot until smooth. Gradually pour in milk mixture, whisking until smooth. Return mixture to a saucepan over medium-high heat, bring to the boil, stirring constantly, until thick and smooth, then pour into a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (2 hours).
  • 3
    Preheat the oven to 180C. Roll dough between 2 sheets of baking paper to a 3mm-thick round. Line a 24cm-diameter pie dish with dough, trim and prick base with a fork. Blind-bake until light golden (8-10 minutes). Remove paper and weights and bake until golden (6-10 minutes). Remove from oven and set aside to cool in dish.
  • 4
    Combine remaining ingredients in a bowl and toss to coat cherries. Spoon orange custard into the pie shell, then top with cherry mixture. Bake until pastry is golden (15-20 minutes; cover edges with foil if it browns too quickly). Serve with vanilla ice-cream or coconut cream.


Note Arrowroot is available in the baking section of supermarkets.