Classic cherry pie

Ingredients

The pastry

300 grams (10.6 ounces) flour

200 grams (7 ounces) cold butter

2 egg yolks

1 tablespoon (15 milliliters) cold water

A pinch of salt

Cherry filling

1 kilogram (2.2 pounds) pitted cherries

200 grams (7 ounces) sugar

2 tablespoons (16 grams) starch

0.25 teaspoon (1 gram) cinnamon

0.25 teaspoon (1 gram) salt

1 egg yolk for greasing

Sugar for sprinkling

Additionally

150 grams (5.3 ounces) cracker crumbs

Instructions

Step 1

Step 1: In a food processor or with a knife, chop the flour and cold butter until it resembles crumbs. You can also rub the butter into the flour with your hands, but work quickly to avoid melting the butter. Add the salt, egg yolks, and if needed, the cold water. Knead the dough just until it comes together—don't overwork it. Form the dough into a ball and refrigerate for 30-60 minutes.

Step 2

Step 2: Drain the cherries from the juice. For the filling, place the cherries, sugar, cinnamon, and salt in a saucepan. Bring to a boil over medium heat, stirring occasionally. In a separate small bowl, dissolve the starch in 50 milliliters (about 3 tablespoons) of cherry juice. Add the dissolved starch to the cherries, mix well, and boil for 1-2 minutes. Remove from heat and allow to cool completely.

Step 3

Step 3: Preheat your oven to 392°F (200°C). Roll out about two-thirds of the dough into a circle and place it in a baking dish, forming the edges. Cut off any excess dough. Sprinkle the bottom with cracker crumbs. Spread the cooled cherry filling evenly over the crumbs. Roll out the remaining dough, cut it into strips and arrange them on top of the filling in a lattice pattern. Brush the top of the pie with the egg yolk and sprinkle with sugar. Bake for 30-40 minutes, or until the pastry is golden brown. Allow the pie to cool for about an hour before serving so that the filling can set properly.

Servings

This cherry pastry is versatile and can be served warm or cold. For a cozy feel, serve warm with a scoop of vanilla ice cream. The cold ice cream oozing over the warm pie is a delight in your mouth. 🍦

For an elegant touch at your next dinner party, garnish slices with fresh whipped cream and a mint leaf. This not only tastes delicious but looks wonderful. 🌿

If you’re planning a picnic, pack this pastry along with some sparkling water and fresh fruit. The flaky crust and rich cherry filling make it a *perfect* outdoor treat 🎉.

Equipment

Food Processor or Knife

A food processor makes quick work of cutting cold butter into flour, but a knife or even your hands can do the job just as well.

Saucepan

You'll need a medium-sized saucepan for cooking the cherry filling to the right consistency.

Rolling Pin

A good rolling pin will help you achieve an even dough thickness, which is key for a uniform bake.

Baking Dish

A round baking dish helps in shaping the pastry and giving it its classic look.

Variations

Gluten-Free: Substitute the regular flour with a high-quality gluten-free flour blend that measures cup-for-cup. Make sure it's a blend that contains xanthan gum for binding.

Vegan: You can make this recipe vegan by using a plant-based butter substitute and replacing the egg yolks with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water for each egg yolk). Instead of brushing with egg yolk, use a little bit of plant milk mixed with maple syrup. 🥥

Faq

Why does my dough keep cracking when I roll it out?
This usually happens if your dough is too cold or hasn't been kneaded enough to become cohesive. Let it sit at room temperature for a few minutes.
Can I use frozen cherries for the filling?
Yes, you can use frozen cherries. Just make sure they are thawed and well-drained to avoid excess moisture.
How do I prevent the bottom of the pastry from getting soggy?
Sprinkling cracker crumbs on the bottom before adding the filling helps absorb extra moisture and keeps the crust crisp.
My pastry edges are browning too quickly. What can I do?
Cover the edges with aluminum foil partway through baking. This will slow the browning process.
Can I make the dough in advance and freeze it?
Absolutely! The dough can be wrapped tightly and frozen for up to a month. Thaw in the refrigerator before using.
How can I make the lattice top look professional?
Use a ruler and pizza cutter to cut even strips of dough. Carefully weave them over and under each other for a perfect lattice.