Orange Cherry Pie

By Chantal Payette- recipe & food styling

Photos By Sian Richards

orange cherry pie

A wonderful way to showcase summer flavours in a dessert that everyone loves.  Perfect for a special dinner, or just a cozy afternoon tea, this unexpected pairing of cherries and orange is simply delightful.


  • 7 cups frozen cherries
  • 2 tbsp corn starch
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • ¼ cup orange juice
  • 1 egg


Roll out pie crust (you can make your own or use store bought) and place into 9 inch pie plate. Place in fridge while making filling.

In a pot, combine cherries and sugar. Cook on low heat until sugar melts.

In a small bowl mix orange juice and corn starch. Once blended, add to pot along with vanilla. Continue to cook until mixture thickens and begins to bubble.

Remove from heat and spread on baking sheet, then put in fridge until cool. Once cool, add to pie crust. Roll out other crust and decorate. Brush the top with beaten egg wash. Bake at 400F for 40-45 minutes. Remove from oven and allow to cool. Slice and serve with vanilla ice cream.