This cherry pie is perfect for this season, because there are so many cherries now. In many countries right now is cherry season, and they are at its best. This pie is crispy and crumbly, with lots of flavor and sweet on the inside because of the cherries.Jump to recipe
Cherries by themselves, naturally, are super sweet, and have lots of flavor and color, which makes them perfect and very pretty for making several types of desserts. On their own, almost without anything else, they are already pretty much enough, which is spectacular.
In many other of our recipes we have made recipes using cherries, but mostly just to add a sweet touch, or something extra, until now. In this recipe, for this cherry pie, the idea is a classic pie, made only, and exclusively with cherries, so that they are totally the center of attention.
In this recipe, for the base crust and top, we use our pie crust recipe, which is the best you will ever try. It is crispy, yet “flaky”, which makes it stay crispy for many days after making it, even if you store it in the fridge, it’s terrific.
This dessert, like many others that call for fruit, is fresh and light, it gives you that sweet sensation that sometimes you crave but is not overwhelming, and that, that balance, is what we love about this recipe.
Now, for this recipe it is crucial to use natural and fresh cherries, because otherwise the result will not be the same. We recommend making it when cherries are in season, to take advantage of when they taste best.
If you like this recipe, go check out our cherry cake, you will love it.
- 2 of our pie crust recipe -2 times- (the recipe link is down here in the notes, after the directions)
- 4 1/2 C cherries, natural and fresh, pitless and cut into four pieces
- 3/4 C (150 gr) white sugar
- 1/4 C (37 gr) corn starch
- 1/4 tsp (1.2 gr) salt
- 1/2 tsp ground cinnamon
- 1 1/2 tbsp (22 ml) lime or lemon juice, natural
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (30 gr) unsalted butter, cut into small dices
- 1 egg
- 1 tbsp (15 ml) milk
- White sugar
- In a large bowl, place the cherries with the sugar, cornstarch, salt, cinnamon powder, lemon juice, vanilla extract and mix with a fork until all the cherries are impregnated with the mixture. Cover the bowl with plastic wrap or a kitchen towel and refrigerate the cherries for 1 hour.
- Take the pie dough, cut it in half and return one half back to the refrigerator. Roll out one of the dough halves on a clean, floured surface until it is about 5 mm thick.
- Place the rolled out dough in a greased 25 cm diameter pie pan and arrange it so that it covers the entire inside of the pan. Add the oat flakes on top of this dough.
- Remove the cherries from the refrigerator and strain them into a bowl to separate the juice they released (do not throw away the juice). Pour the cherries without the juice into the pie base.
- Add the cherry juice to a small saucepan and cook over medium heat for 3-4 minutes until slightly thickened.
- Carefully pour this reduced mixture on top of the cherry pie and add the chunks of butter on top. Refrigerate the pie for 15 minutes while you stretch the dough that will go on top.
- Preheat the oven to 204° C. Remove the rest of the dough from the refrigerator and roll it out on a clean, floured surface to form a 30 cm circle about 5 mm thick (this will be the top of the pie).
- Remove the pie from the refrigerator. With a sharp knife or pizza cutter, cut 8 strips of dough about 1.3 cm wide. Place these strips on top of the pie trying to form a lattice, that is, half go in one direction and the other half in the opposite direction, intertwining with each other to form a network that will give a very nice shape to the pie.
- Cut off any excess dough with a knife and then crimp or pinch the edge of the pie with your fingers to make it more uniform. To glaze the pie, beat the egg with the milk in a small bowl with a fork and spread with a kitchen brush on top of the pie trying not to damage the lattice.
- Sprinkle the pie with a little sugar and bake at 204° C for 20 minutes. With the pie still in the oven, lower the temperature to 190° C and bake for another 30-40 minutes until the pie is golden brown.
- Remove the pie from the oven and let it rest for at least 3 hours before leaving. Once ready, enjoy with a scoop of ice cream or as you prefer.