Juicy cherry pie with frozen berry filling

Ingredients

Dough

200 grams (7.1 ounces) cold butter

300 grams (10.6 ounces) flour

1/4 teaspoon salt

120 milliliters (1/2 cup) cold water

Filling

1 kilogram (35.3 ounces) frozen cherries

100 grams (3.5 ounces) sugar

1 tablespoon lemon juice

1/2 tablespoon cinnamon

2 tablespoons cornstarch

120 milliliters (1/2 cup) water

Instructions

Step 1

1. Cut the cold butter into cubes and place them on a large cutting board. Sprinkle with flour, add a pinch of salt, and chop the butter and flour with a knife until pea-sized pieces form. Chopping the butter into smaller pieces helps to incorporate it more evenly into the flour.

Step 2

2. Pour cold water over the flour mixture until moistened. Quickly gather the dough into a ball without kneading. If the dough doesn't come together, add a bit more water. Ensure all the flour is evenly wet and the butter bits don't melt. Do not overmix; the dough should be crumbly but hold together.

Step 3

3. Wrap the dough in cling film and refrigerate for at least 30 minutes. This resting period helps the gluten relax, making the dough easier to roll out.

Step 4

4. Without defrosting, put the cherries into a large saucepan, add sugar, cinnamon, and lemon juice. Bring to a boil, stirring occasionally. Mixing helps to dissolve the sugar evenly.

Step 5

5. Once boiling, dissolve the cornstarch in 1/2 cup of warm water and pour it into the saucepan with cherries. Bring to a boil again and cook until thickened. Allow the filling to cool. The filling should be thick enough to stay in place when baked.

Step 6

6. Preheat the oven to 392°F (200°C). Grease a round baking dish with oil and sprinkle it with flour. This helps to prevent sticking and makes it easier to remove the pie from the dish.

Step 7

7. Divide the chilled dough into two balls, keeping one in the fridge. On a floured surface, roll out one ball slightly larger than the diameter of the mold, continuously sprinkling with flour to prevent sticking.

Step 8

8. Line the bottom and sides of the mold with the rolled-out dough. Press gently to ensure there are no air pockets.

Step 9

9. Roll out the remaining dough and cut it into strips. Pour the cooled filling into the mold, then place the strips on top of the dough in a lattice pattern. Use a ruler for even strips if desired.

Step 10

10. Bake the pie for about 30 minutes, or until browned. Check for a golden-brown crust and bubbling filling.

Servings

🍒 **Serving Suggestions & Ideas!** 🍒

🍦 Top with Vanilla Ice Cream: There’s nothing quite like a warm slice of cherry pie paired with a scoop of vanilla ice cream. The cold, creamy texture contrasts beautifully with the tart, juicy filling. Divine!

☕ Perfect with Coffee: Enjoy your pie with a piping hot cup of coffee. The slightly bitter taste of coffee complements the sweetness of the pie. It's a match made in heaven!

🍋 Garnish with Lemon Zest: Sprinkle some fresh lemon zest over your slice for an extra zing. It adds a refreshing twist to the classic cherry flavor.

🍹 Serve with a Refreshing Drink: Pair your pie with a chilled lemonade or a fruity iced tea for a perfect summer treat. It's a delightful way to cool down!

🌿 Add Fresh Herbs: Garnish with a sprig of fresh mint or basil to add a hint of freshness. It not only looks gorgeous but also enhances the complexity of flavors.

Enjoy experimenting with these serving ideas to make your cherry pie experience even more exciting! 😋

Equipment

Large Cutting Board

Essential for chopping the butter and flour together. Tip: Use a wooden board to prevent sliding and for easier cleaning.

Sharp Knife

Necessary for quickly chopping cold butter into flour. Tip: Sharp knives make the process quicker and safer; a dull blade can slip.

Mixing Bowls

You'll need a few mixing bowls for the dough and the filling. Tip: Stainless steel bowls are great for keeping ingredients cool.

Saucepan

Used for making the cherry filling. Tip: A non-stick saucepan helps prevent sticking and burning.

Rolling Pin

For rolling out the dough evenly. Tip: Lightly flour your rolling pin to prevent dough from sticking.

Clingfilm

To wrap the dough and let it chill in the fridge. Tip: Use double layers for extra protection against drying out.

Round Baking Dish

The perfect vessel for baking your cherry pie. Tip: Use a dish with a removable bottom for easier serving.

Variations

🌱 **Gluten-Free Variation:** Substitute the regular flour in the dough with a gluten-free flour blend. Ensure that all other ingredients are gluten-free. Tip: Add a teaspoon of xanthan gum to improve the dough's elasticity. 💡

🌿 **Vegan Variation:** Use a vegan butter substitute in place of regular butter. For the filling, make sure to use a plant-based thickener if needed. 💚

With these simple swaps, everyone can enjoy a slice of cherry pie, no matter their dietary restrictions. 🍒✨

Faq

Why isn't my pastry dough coming together?
Your dough may need a bit more water. Add it gradually until the dough holds together, but be careful not to overwork it.
How do I prevent the bottom of my pie from getting soggy?
Blind baking your crust for a few minutes before adding the filling can help. Also, make sure your filling is not too watery.
How do I make sure my pie crust is flaky?
Use cold butter and handle the dough as little as possible. Small chunks of butter in the dough create a flaky texture when baked.
Can I use fresh cherries instead of frozen?
Yes, you can. Fresh cherries might be juicier, so you might need to adjust the amount of cornstarch to thicken the filling properly.
Is it okay to prepare the dough in advance?
Absolutely! You can prepare the dough up to two days in advance and keep it refrigerated. Just make sure to wrap it tightly to prevent it from drying out.
What's the best way to store leftover cherry pie?
Store leftover pie in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze it for longer storage.