Craft a masterpiece in your kitchen with this rustic cherry pie, featuring a homemade lattice crust that encases a lusciously thick and sweet cherry filling. This pie combines the tartness of cherries with a subtly sweet crust, creating a harmonious balance that is both delightful and satisfying. Perfect for anyone who loves the comforting taste of a freshly baked fruit pie.
Why You’ll Love This:
This cherry pie stands out due to its flaky, buttery crust and the rich, gooey filling made from real cherries. The combination of cold ingredients ensures the pastry remains tender and crisp, offering an authentic homemade taste. The visual appeal of the lattice top adds an artisanal touch, making it not just a pie but a work of art.
Perfect Occasion:
Ideal for summer picnics, family gatherings, or as a warm dessert on a chilly evening. It’s a show-stopping addition to any holiday table or special occasion that calls for a classic dessert. This pie is sure to bring smiles at a Fourth of July celebration or during the cherry harvest season.
Decoration Tips:
Before baking, sprinkle the crust lightly with granulated sugar to give it a sparkling, crispy finish. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tartness of the cherries. Garnish with fresh cherries or mint leaves for an extra pop of color and freshness.
Ingredients for the Crust:
- 330 g all-purpose flour
- 120 g unsalted butter, cold and cubed
- 50 g milk, cold
- 1 whole egg plus 1 yolk
- 70 g sugar
- 1 tsp baking powder
- 1/4 tsp salt
Ingredients for the Filling:
- 800 g frozen cherries
- 20 g cornstarch
- 100 g sugar
Directions:
- In a small bowl, whisk together the egg, egg yolk, milk, sugar, and salt just until combined.
- Sift the flour and baking powder into a mixing bowl. Add the cold, cubed butter and rub into the flour to form a breadcrumb-like texture.
- Pour the egg mixture into the flour mixture and use a spatula to gently combine. Finish by lightly kneading with your hands to form a dough ball. Avoid over-kneading.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- For the filling, mix the sugar with cornstarch. In a saucepan, combine cherries with the sugar and cornstarch mixture. Cook over medium heat until the mixture comes to a boil and thickens, about 1-2 minutes after boiling. Allow to cool completely.
- Preheat your oven to 180°C (356°F) with the setting on both upper and lower heat.
- Divide the dough into two parts, 2/3 for the base and 1/3 for the lattice. Roll out the larger piece on a floured surface to fit a 25 cm pie dish. Transfer the dough to the dish, pressing to form the edges.
- Add the cooled cherry filling into the crust.
- Roll out the remaining dough and cut into 1.5 cm strips. Weave the strips over the filling to create a lattice. Brush the lattice with a mixture of the remaining egg white and a little milk.
- Bake in the preheated oven for about 45 minutes or until the crust is golden brown.
- Let the pie cool before serving.
Enjoy this delightful cherry pie, a perfect blend of sweet and tart, wrapped in a beautifully crafted crust that’s sure to impress!
