Craving a taste of summer without the fuss? These 10 rustic cherry pies start with convenient cherry pie filling for effortless, heartwarming desserts. From lattice tops to crumble finishes, each recipe celebrates the simplicity of home baking. Get ready to fill your kitchen with sweet, fruity aromas!
Classic Lattice Cherry Pie
Delight in the timeless elegance of a classic lattice cherry pie, where buttery, flaky crust meets a vibrant, sweet-tart filling. This showstopping dessert balances tradition with bright fruit flavors, perfect for summer gatherings or a cozy slice with coffee.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup ice water (plus more if needed)
- 6 cups fresh or frozen tart cherries (pitted)
- 1 1/4 cups granulated sugar (for filling)
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but lovely)
- 1 large egg (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Scatter cold butter cubes over the flour. Use a pastry blender (or your fingertips) to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. (Tip: Keep everything cold to ensure flakiness—chill your bowl and butter beforehand.)
- Drizzle 1/2 cup ice water over the flour mixture; stir with a fork just until the dough comes together in shaggy clumps. If it feels dry, add another tablespoon of ice water at a time. Turn the dough onto a lightly floured surface, divide in half, flatten into discs, wrap in plastic, and refrigerate at least 1 hour (or up to 2 days).
- Prepare the filling: In a large bowl, gently combine cherries, 1 1/4 cups sugar, cornstarch, lemon juice, vanilla, and almond extract. Let macerate for 15 minutes while the oven preheats. (Tip: Tasting the raw cherries? They should be a touch too tart—the sugar will balance as the pie bakes.)
- Preheat the oven to 400°F. Place a baking sheet on the bottom rack to catch any drips.
- Roll out one dough disc on a lightly floured surface to a 12-inch circle, about 1/8-inch thick. Carefully transfer to a 9-inch pie plate, gently pressing against the bottom and sides. Trim the overhang to 1/2 inch, then fold the edge under and crimp.
- Pour the cherry filling into the pie shell, mounding slightly in the center.
- Roll out the second dough disc into a 12-inch circle. Cut into 10-12 strips (about 3/4-inch wide) using a pastry wheel or knife. Lay half the strips vertically across the pie, then weave the remaining strips horizontally to form a lattice. Trim the strips, then tuck the ends under the bottom crust and crimp again.
- Whisk the egg with the milk to create an egg wash. Brush the lattice and crust edges lightly, then sprinkle coarse sugar over the top. (Tip: This gives a gorgeous sparkly finish and a little crunch.)
- Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes. Reduce the temperature to 375°F and bake another 35-40 minutes, until the crust is deep golden brown and the filling bubbles visibly through the lattice. (Tip: If the edges brown too quickly, shield them with foil halfway through.)
- Cool the pie on a wire rack for at least 3 hours before slicing. The filling will set as it cools.
Your first bite yields a tender, buttery crust that shatters softly around a luscious cherry filling—bright, jammy, and perfectly balanced. Serve it warm with a scoop of vanilla bean ice cream, or let it cool completely for clean, picture-perfect slices. Either way, this lattice beauty is a celebration of summer's sweetest fruit.
Rustic Cherry Galette
Just when you thought summer couldn't get any sweeter, this rustic cherry galette comes along—a free-form pie that celebrates the season's finest fruit with a flaky, buttery crust and a jammy cherry filling. Each slice is a golden, bubbly masterpiece, perfect for lazy afternoons or elegant dinner parties.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice water
For the Cherry Filling
- 4 cups fresh or frozen pitted cherries (if frozen, do not thaw)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For Assembly
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sparkling sugar
Instructions
- Step 1: Make the crust. In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle with 3 tablespoons ice water and stir with a fork until the dough just comes together; add another tablespoon if needed. Turn dough onto a work surface, pat into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Step 2: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Step 3: Prepare the filling. In a medium bowl, gently toss together cherries, sugar, cornstarch, lemon juice, and vanilla. Set aside.
- Step 4: On a lightly floured surface, roll the chilled dough into a 12-inch round about ⅛-inch thick. Transfer the dough to the prepared baking sheet. Tip: If the dough becomes too soft, refrigerate it for 10 minutes before proceeding.
- Step 5: Pile the cherry mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go, to create a rustic, free-form crust. Tip: Keep the folds loose and uneven for that rustic look.
- Step 6: Brush the folded crust with the beaten egg and sprinkle with coarse sugar. Tip: Avoid brushing the filling—this keeps the crust golden and crisp.
- Step 7: Bake for 40–45 minutes, until the crust is deep golden brown and the filling is bubbling through the center. Transfer to a wire rack and let cool for at least 15 minutes before slicing. Tip: A runny filling means it needs more cooling—patience pays off.
- Step 8: Serve warm or at room temperature.
Buttery, flaky layers cradle a luscious, jammy cherry filling that’s both tart and sweet. Serve slices with a scoop of vanilla bean ice cream or a dollop of whipped cream for an irresistible summer dessert.
Cherry Crumble Pie
Every bite of this Cherry Crumble Pie delivers a perfect harmony of tart cherries and a buttery, crisp crumble. The filling is luscious and jewel-like, while the crumble topping adds a satisfying crunch. This dessert is a celebration of summer’s finest fruit, elevated with a touch of elegance.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the Crust
- 1 pre-made 9-inch pie crust (or homemade)
For the Filling
- 4 cups fresh or frozen cherries (pitted)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- a pinch of salt
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat your oven to 375°F. Place the pre-made pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a large mixing bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, and salt. Gently toss until the cherries are evenly coated. Let the mixture sit for 10 minutes to draw out juices.
- In a separate bowl, whisk together the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Tip: Don't overwork; you want those buttery clumps for a crisp topping.
- Pour the cherry filling into the prepared pie crust, spreading evenly. Sprinkle the crumble topping over the filling, covering completely.
- Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the filling is bubbly and the crumble is golden brown. If the crumble browns too quickly, tent loosely with foil after 30 minutes.
- Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly. Tip: For cleaner slices, refrigerate for an additional hour.
- Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Dusted with a touch of powdered sugar, this pie is a study in contrasts—crisp crumble against tender fruit. Each forkful delivers a burst of cherry brightness, balanced by the warm spice of cinnamon. It’s a dessert that feels both rustic and refined, perfect for a summer gathering or a cozy night in.
Mini Cherry Hand Pies
You know those moments when you crave something sweet but don’t want to commit to a whole pie? These Mini Cherry Hand Pies are the perfect solution—portable, flaky, and bursting with bright cherry filling.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Pastry
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter (2 sticks), cut into small cubes
- about ½ cup ice water
For the Filling
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For Assembly
- 1 large egg
- 1 tablespoon whole milk
- coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter until pea-sized crumbs form. Drizzle in ice water, a tablespoon at a time, mixing until dough just holds together. Divide in half, flatten into discs, wrap in plastic, and refrigerate at least 30 minutes. (Tip: Keep everything cold for flaky layers.)
- Meanwhile, in a saucepan, combine cherries, sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool completely. (Tip: Cornstarch prevents runny filling.)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- On a floured surface, roll one dough disc to 1/8-inch thickness. Using a 4-inch round cutter, cut out circles. Repeat with second disc, rerolling scraps as needed.
- Place a heaping tablespoon of cherry filling in the center of each circle. Brush edges with egg wash (egg beaten with milk). Fold dough over to form half-moons, press edges to seal, then crimp with a fork. (Tip: Don’t overfill to avoid leakage.)
- Arrange pies on prepared baking sheet. Brush tops with egg wash and sprinkle with coarse sugar. Cut small vents in the top of each pie.
- Bake for 20-25 minutes, until golden brown. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
Yielded from a simple pastry, these hand pies deliver a satisfying crunch with every bite. The tart cherry filling balances the buttery crust beautifully, making them ideal for picnics or afternoon tea. You might find yourself reaching for a second one before you’ve finished the first.
Gluten-Free Cherry Pie
Revered for its ruby-red filling and buttery, flaky crust, this gluten-free cherry pie proves that dietary restrictions needn't sacrifice indulgence. Each bite offers a harmonious balance of tart cherries and sweet, tender pastry, perfect for summer gatherings or a cozy dessert.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
Crust
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water (more if needed)
Filling
- 6 cups fresh or frozen cherries (if frozen, thaw and drain)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- Pinch of salt
Egg Wash
- 1 large egg
- 1 tablespoon water
- Extra sugar for sprinkling
Instructions
- In a large bowl, whisk together gluten-free flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse peas. Gradually add ice water, stirring until dough just holds together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat oven to 375°F.
- In another bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir gently and let stand for 15 minutes to allow juices to release.
- On a lightly floured surface (use more gluten-free flour), roll out half the dough to a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang.
- Pour cherry filling into the crust, mounding slightly in the center.
- Roll out the remaining dough to another 12-inch circle. Place over the filling, then trim and crimp edges to seal. Cut several slits in the top to allow steam to escape.
- In a small bowl, whisk egg with water. Brush the top crust with egg wash and sprinkle with a little extra sugar.
- Bake for 45–50 minutes, until the filling is bubbly and the crust is golden brown. If edges brown too quickly, cover with foil or a pie shield. Cool completely on a wire rack before slicing.
A slice of this pie, with its glossy cherry filling and crisp, buttery crust, is a celebration of summer. Serve it slightly warm with a scoop of vanilla ice cream, or let it cool completely for clean slices. Either way, it's a gluten-free triumph that will convert even the skeptics.
Vegan Cherry Pie
Only a truly exceptional dessert can capture the essence of summer in a single slice. This vegan cherry pie, with its flaky plant-based butter crust and luscious, jewel-toned filling, delivers that magic. Each bite is a harmonious balance of tart cherries and buttery pastry—proof that plant-forward baking can be effortlessly elegant.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold plant-based butter, cut into small cubes
- 6-8 tablespoons ice water
For the Filling
- 6 cups fresh or frozen dark sweet cherries, pitted
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but lovely)
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter cubes using a pastry cutter or your fingers until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough just holds together when squeezed. Add more water a tablespoon at a time if needed.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
- Meanwhile, in a separate bowl, stir together cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Let stand at room temperature for 30 minutes, allowing cherries to release their juices.
- Preheat oven to 375°F.
- On a lightly floured surface, roll one dough disk into a 12-inch circle. Gently transfer to a 9-inch pie plate, pressing it into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang. Refrigerate while rolling top crust.
- Roll second disk into an 11-inch circle. Pour cherry filling into the crust, mounding slightly in the center. Place top crust over filling. Trim, crimp edges, and cut several steam vents in the top.
- Brush top crust with a splash of plant-based milk and sprinkle with a little sugar if desired.
- Place pie on a baking sheet to catch drips. Bake for 20 minutes at 375°F, then reduce temperature to 350°F and bake for an additional 30-35 minutes, until crust is golden and filling is bubbling through vents.
- Tip: If edges brown too quickly, tent with foil or a pie shield halfway through. Let pie cool completely on a wire rack for at least 3 hours before slicing—this allows the filling to set properly.
Each slice reveals a crackling, buttery crust and a deep ruby filling that's both tart and sweet. Serve it slightly warm with a scoop of vanilla coconut ice cream for an unforgettable summer finale.
Cherry Cream Cheese Pie
Draped in a glistening crown of ruby-red cherries, this Cherry Cream Cheese Pie perfectly balances a silky, tangy cream cheese filling with a buttery graham cracker crust. Each slice offers a creamy, melt-in-your-mouth texture that's both indulgent and refreshing—ideal for spring gatherings or a simple weeknight treat.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 oz cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to ensure an even, compact crust. Bake for 8 minutes, then set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and ½ cup sugar together until smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the eggs one at a time, beating on low speed just until incorporated. Stir in the vanilla extract. Be careful not to overmix, as that can introduce too much air and cause cracks.
- Pour the cream cheese filling into the pre-baked crust and spread evenly. Bake for 28–32 minutes, until the edges are set and the center jiggles slightly when shaken. A toothpick inserted near the center should come out mostly clean.
- Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours, or until fully chilled. Once cold, spoon the cherry pie filling evenly over the cream cheese layer.
- Return the pie to the refrigerator for at least 1 more hour to allow the topping to set. For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Luscious and light, the creamy base provides a perfect counterpoint to the sweet-tart cherries. Serve chilled, and for an extra touch, garnish with a dollop of whipped cream and a sprinkle of toasted almonds.
Cherry Pie with Streusel
A classic cherry pie gets a delightful upgrade with a buttery oat streusel topping that bakes into a crunchy, golden crown. The tart-sweet filling, perfumed with vanilla and a hint of almond, bubbles up through the crumble for a rustic, irresistible finish.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
Crust
- a generous 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
Filling
- 4 cups pitted fresh or frozen cherries (if frozen, thaw and drain)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Tip: Keep the butter very cold for a flaky crust.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 400°F with a rack in the lower third.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch pie dish, pressing into the bottom and sides. Trim the overhang to 1/2 inch, fold under, and crimp decoratively. Place the crust in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, stir together the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract until well combined. Let sit for 5 minutes to allow the juices to release. Tip: If your cherries are very tart, increase sugar by 1 to 2 tablespoons.
- Make the streusel: In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture forms clumps ranging from small pebbles to pea-sized. Do not overmix; some loose crumbs are fine.
- Assemble the pie: Pour the cherry filling into the chilled crust, spreading evenly. Sprinkle the streusel topping over the fruit in an even layer, covering completely.
- Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F and bake for another 30–35 minutes, until the streusel is deep golden brown and the filling is bubbling thickly through the topping. Tip: If the streusel browns too quickly, tent loosely with foil.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set—cutting too soon will result in a runny mess.
Undeniably, the contrast between the juicy, tender cherries and the crunchy, buttery streusel makes every bite a textural delight. Serve it warm with a scoop of vanilla bean ice cream for a truly decadent dessert that feels both rustic and refined.
Deep Dish Cherry Pie
Yet there is something undeniably nostalgic about a deep dish cherry pie—the towering lattice crust, the glistening ruby filling that spills over with every slice. This version honors the classic, with a buttery, flaky crust and a thick, luscious cherry center that’s perfectly balanced between sweet and tart.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 65 minutes
Ingredients
- a couple of cups of all-purpose flour
- a generous pinch of salt
- a stick of cold unsalted butter, cubed
- about half a cup of ice water
- four cups of pitted fresh or frozen cherries
- a cup of granulated sugar
- three tablespoons of cornstarch
- a splash of fresh lemon juice
- a drop of almond extract (optional)
- two tablespoons of cold unsalted butter, cut into small pieces
- one large egg
- a tablespoon of milk
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until pea-sized crumbs form. Drizzle in ice water, tossing with a fork, until dough just holds together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll one disc into a 13-inch circle. Carefully transfer to a 9-inch deep dish pie plate, pressing gently into the bottom and sides. Trim overhang to ½ inch. Refrigerate while preparing filling.
- In a large saucepan, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 8–10 minutes. (Tip: The cornstarch needs to reach a full boil to thicken properly.) Remove from heat and let cool slightly.
- Preheat oven to 425°F.
- Pour cherry filling into the pie crust. Dot the filling with the small pieces of butter.
- Roll out the second dough disc into a 12-inch circle. Place over filling, fold excess under, and crimp edges decoratively. Cut several steam vents in the top crust.
- In a small bowl, whisk egg and milk together for egg wash. Brush over the top crust. (Tip: Avoid brushing the crimped edges to prevent excessive browning; use a pie shield or foil tent if needed.)
- Place pie on a baking sheet to catch drips. Bake at 425°F for 20 minutes. Reduce oven temperature to 375°F and continue baking for 40–45 minutes, until crust is golden brown and filling is bubbling through vents. (Tip: If crust browns too quickly, tent loosely with foil.)
- Let the pie cool on a wire rack for at least 3 hours before slicing. (Tip: Cooling completely allows the filling to set; slicing too early will cause it to run.)
Deep, glossy, and bursting with cherry flavor, this pie is the epitome of summer comfort. Serve it slightly warm with a scoop of vanilla bean ice cream, or let it cool completely for cleaner slices. Either way, it’s a showstopper.
Cherry Pie with Cheddar Crust
Yes, the unexpected pairing of a sharp cheddar crust with sweet, ruby-red cherries creates a pie that is both nostalgic and daring, balancing savory and sweet in every bite. This recipe transforms the classic cherry pie into something elegantly rustic, with a flaky, cheesy crust that whispers of sophistication. Perfect for a summer picnic or a holiday table, it's a showstopper that begs for a second slice.
Serving: 8 | Prep Time: 40 minutes | Cooking Time: 55 minutes
Ingredients
For the Cheddar Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 ½ cups sharp cheddar cheese, finely shredded (about 6 oz)
- 6 to 8 tablespoons ice water
For the Cherry Filling
- 4 cups fresh or frozen sweet cherries (if frozen, do not thaw)
- 3/4 to 1 cup granulated sugar (depending on sweetness of cherries)
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon almond extract (optional)
- Pinch of salt
For Assembly and Baking
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar (like turbinado), for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Toss in the shredded cheddar and mix gently. Sprinkle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add more water, a tablespoon at a time, if needed—the dough should hold together when pinched. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes. (Tip: Keeping the butter and water ice cold ensures a flaky crust.)
- Meanwhile, prepare the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract (if using), and a pinch of salt. Stir gently to coat the cherries evenly. Set aside to macerate while the dough chills.
- Preheat the oven to 425°F. Place a baking sheet on the lower rack to catch any drips. On a lightly floured surface, roll one disk of dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim the overhang to about 1/2 inch. (Tip: If the dough feels too soft, chill it again briefly.)
- Roll the second disk into an 11-inch circle. Pour the cherry filling into the bottom crust, mounding it slightly in the center. Place the top crust over the filling. Fold the overhang under and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash over the top crust and sprinkle with coarse sugar.
- Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. (Tip: If the edges brown too quickly, cover them with foil or a pie shield.) Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
- For a cleaner slice, refrigerate the pie for an additional hour before serving.
No single bite is the same: the buttery, tangy crust melts into the sweet-tart cherry filling, with the cheddar lending an almost nutty complexity. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of crème fraîche—the contrast of temperatures and flavors is divine.
Conclusion
After exploring these 10 rustic cherry pies, you’ll see how canned filling makes baking a breeze. Each recipe offers a deliciously simple way to enjoy summer’s favorite fruit. Try one tonight, then leave a comment sharing your favorite and spread the cherry love on Pinterest!
