Weirwood Tree Cherry Pie

Weirwood Tree Cherry Pie | A Dutchie Baking


I just finished the latest Game of Thrones episode (9) and I’m still flabbergasted by the last scene. That was great! Not as great as episode 8 but still – pretty freaking awesome. I am a huge Game of Thrones fan (no I did not read the books yet, but I will when the tv series is done!) and I had this idea for a GoT tart for a while. What better way to pay hommage to your favorite tv show than to bake a pie. Win-win. Btw, only 1 episode to go this season – I’m already upset D:


I really love how this turned out, I attempted it before and I had so much spillage! Now it’s almost perfect, perfect enough for the blog in any case 🙂 You could use your own preferred (double) pie crust recipe for this or even pre-made dough. I love making pastry dough from scratch though! It’s just lovely and flaky mmm. I hope you’ll be inspired!

Weirwood Tree Cherry Pie | A Dutchie Baking

Weirwood Tree Cherry Pie Recipe

Sources: pastry recipe adapted from The Great British Book of Baking, filling recipe adapted from Weekend Bakery

Tools: 23cm pie/tart dish (with removable bottom), baking beans (or rice, dry beans)



260 grams pastry flour
3 tbsp caster sugar
165 grams unsalted butter, very cold & diced
1 1/2 free range/organic egg yolk (save the rest for brushing)
3 tbsp water
pinch of salt

Cherry Filling

700 gram (potted) cherries in syrup (drained net weight 350gr)
70 grams caster sugar
25 grams cornflour
1 tsp vanilla extract
2 tsp lemon juice

1. To make the pastry dough, mix the flour, sugar and salt together in a food processor bowl. Add cold diced butter and pulse with the blade attachment until the mixture resembles bread crumbs. Mix the egg yolk and water together, pour into the processor bowl while it is running. Stop the processor when the dough starts to come together. Wrap in clingfilm and leave to chill in the fridge for about an hour.

2. In the meanwhile, make the filling. Pour cherries (+syrup), vanilla extract and lemon juice into a saucepan. Mix sugar and cornflour together in a bowl, then add to cherry mixture. Bring the filling to a boil, it should start to thicken. Boil for a few minutes or until it has the desired consistency (firm, but not so firm that you cannot pour it anymore). Take off the heat and set aside.

3. Grease pie dish. Once cooled, roll out about 2/3 of the pastry to a 28cm circle. Line the pie dish. Prick the bottom all over with a fork. Chill for 20 minutes. Preheat the oven to 190C/375F.

4. Bake the pastry base blind for 15 minutes or until firm. Then take out the lining and the beans and bake for another 5-7 minutes. Take out of the oven and set aside.

5. Roll out the remaining dough on some baking parchment and cut out a (weirwood) tree that will fit on the top (making a stencil beforehand is quite handy). Leave to chill for a bit in the fridge until firm.

6. Brush bottom of the pastry with some of the remaining egg yolk, bake for 2 minutes. Pour the filling into the base, then place the pastry tree on top. Brush the tree with some more egg yolk. Bake for 25-30 minutes or until golden brown. Leave to cool before serving.

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