Ingredients
For the Dough:
- 2.5 cups (325 grams) all-purpose flour
- 1 cup (220 grams) unsalted butter
- A pinch of salt
- 4 tablespoons cold water
For the Filling:
- 2 cups (300 grams) cherries
- 3/4 cup (150 grams) sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 egg for brushing
Equipment
- Large Mixing Bowl
Perfect for combining ingredients evenly. Make sure it's big enough to handle all the dough!
- Grater
Essential for grating cold butter into your flour, giving the dough its flakiness. Pro tip: Use a coarse grater.
- Rolling Pin
Ideal for rolling out your dough to the perfect thickness. Try to roll evenly for a uniform crust.
- Baking Dish
Make sure to use a dish that’s deep enough to hold all that yummy filling without spilling over.
- Cookie Cutter
Add some flair to your pie with cute cut-out shapes. Hearts are a romantic touch!
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Assemble and Bake
Servings
Serving this cherry pie is just as fun as making it! 🍒🌟 Whether it’s a warm summer day or a cozy winter night, this pie is a versatile treat for any occasion.
Pair it with Ice Cream: Top a warm slice with a scoop of vanilla or your favorite flavor. The cold and warm combination is absolutely divine!
Coffee or Tea: Enjoy a slice with a steaming cup of coffee or tea. The rich flavors blend wonderfully.
Alone or Shared: Have it as a solo indulgence or share with loved ones. Either way, it's bound to bring smiles. 😊
Feel free to get creative with toppings and accompaniments. A dollop of whipped cream or a sprinkle of powdered sugar can add an extra touch of magic! ✨
Variations
We understand the need for dietary variations, so here are some adjustments to make this delightful cherry pie both gluten-free and vegan. 🌱
Gluten-Free Version: Substitute the all-purpose flour with your favorite gluten-free flour mix. Ensure the mix contains a binder like xanthan gum to maintain the dough’s elasticity. 🍞
Vegan Version: Replace the butter with a plant-based alternative like coconut oil or vegan butter. Instead of brushing the dough with an egg, use a plant-based milk like almond or soy. This will give your crust a beautiful golden finish. 🥥🥛
Both the gluten-free and vegan versions maintain the deliciousness of the original recipe, so everyone can enjoy a slice! 🎉
Faq
- Why is my pie crust not flaky?
Ensure your butter is extremely cold. Grating it directly from the fridge into the flour helps create a flaky texture.
- Can I use frozen cherries?
Yes, you can! Just make sure to thaw and drain them well before using to prevent excess moisture.
- How can I avoid a soggy bottom crust?
Try blind baking your bottom crust for 10 minutes before adding the filling. This sets the crust and prevents it from becoming soggy.
- Is it okay to use a food processor to make the dough?
Yes, it’s fine to use a food processor to combine the initial ingredients. Just be cautious not to over-process the dough.
- Can I make the dough in advance?
Absolutely! The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months.
- How can I make my pie crust more golden?
If you want a richer color, brush the crust with a mixture of egg yolk and a little water before baking.
