Very Cherry Pie
4
- Prep Time35 min
- Total Time1 h 45 min
- Makes8 servings
(Photo: Roberto Caruso)
Want to get a bit fancy? Try a cut-out topping by pressing shapes into the dough before you lay it over the filling.
Ingredients
6 cups halved and pitted cherries
1/3 cups granulated sugar
3 tbsp all-purpose flour
2 tbsp lemon juice
To assemble
1 egg, beaten
1 tbsp water
2 batches cream cheese pastry (recipe link below)
2 tsp coarse sugar
Instructions
POSITION rack in bottom third of oven. Preheat to 350F.
TOSS cherries with granulated sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
BEAT egg with water in a small bowl. Roll out 1 disk of cream cheese pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Roll out remaining pastry disc into an 11-in. circle. Using the round end of a pastry tip, cut out a 1-in. round in centre of disc. Brush bottom crust with egg wash. Scrape cherry mixture evenly into pastry. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang. Fold top edge under bottom edge. Crimp together using your index finger and thumb, or press around edges using the tines of a fork. Lightly brush pastry with egg wash and sprinkle with coarse sugar.
BAKE in bottom third of oven until golden, 1 hour and 10 min. Let stand at least 2 hours before serving, or overnight.
Nutrition (per serving)
Calories 372, Protein 7g, Carbohydrates 51g, Fat 16g, Fibre 2g, Sodium 304mg.
Excellent source of vitamin A.
Get our cream cheese pastry recipe.
Get more of our best cherry recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
