Rustic Cherry Pie

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Life is like a bowl full of cherries, or so they say. Try this Rustic Cherry Pie, it is so delicious, you will be so glad you did! 

People often think that making pie is difficult, but it’s really not. Follow these simple steps, and you will be very glad you did. 

This recipe makes two 6 inch pies

For the Crust You Will Need:

Flour
Very cold butter
Very cold water
Salt

For the Filling You Will Need:

Sweet cherries that have been washed, dried, and pitted.
Sugar
Cornstarch
Lemon juice
Water
Vanilla

For the Topping You Will Need:

Egg
Water
Sugar

How To:

For the crust, in your food processor combine flour, salt, and one stick butter. Pulse until butter chunks are desolved into the flour and salt. Add the remaining butter and pulse again. It usually takes about three times. This time you are looking for your flour and butter mixture to have about pea sized balls. Next you will pour in the water and pulse only until the mixture begins to form a ball.

Once you have the crust created, sprinkle flour out on a clean serface and then roll out half of your pastry dough. Start by rolling it into a square, then fold down 1/3 of the way, and up 1/3 of the way. Fold in the sides 1/3 of the way. This will create a small saquare. Roll this out into a square, and repeat once again. On your last roll out, try to shape it into a circle. Place your crust into a pie pan that has been sprayed with cooking spray. Repeat the process with the top crust. Place in the fridge while you create the rest of the pie (between 1 to 2 hours is great).

Preheat oven to 375F.

In a saucepan over medium heat combine sugar, cornstarch, water and lemon juice. Cook over medium heat until it starts to thicken. Add in cherries and stir carefully until thick. Remove from heat and add vanilla. Let cool for a little while before adding to crust.

Remove crust from fridge and scoup in cooled cherry filling. Place crust on top. Combine egg with milk and whisk. Brush over the top of the crust, then sprinkle sugar on the crust. Bake at 375F for 20 to 30 minutes. Remove from oven once crust turns golden. Let cool, then serve and enjoy!

Let us know what you think about this Rustic Cherry Pie recipe! 

What is your favorite kind of pie?

Discover this perfect Macaroni and Cheese recipe today. You will find what you have been missing, and it’s so easy. Also check out this Salmon Noodle Soup Recipe. It is so delicious! 

Rustic Cherry Pie

Prep Time1 hr 15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: cherry, pie
Servings: 1 pie

Ingredients

Crust

  • 1 1/2 cup butter cold and cubed
  • 1/2 cup water very cold
  • 1/4 tsp salt
  • 2 cups flour

Pie Filling

  • 6 cup sweet cherries pitted
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 3 tbsp lemon juice
  • 1/4 cup water
  • 2 tsp vanilla

Topping

  • 1 egg
  • 1 tbsp sugar
  • 1 tbsp milk

Instructions

  • For the crust, in your food processor combine flour, salt, and one stick butter. Pulse until butter chunks are desolved into the flour and salt. Add the remaining butter and pulse again. It usually takes about three times. This time you are looking for your flour and butter mixture to have about pea sized balls. Next you will pour in the water and pulse only until the mixture begins to form a ball.
  • Once you have the crust created, sprinkle flour out on a clean serface and then roll out half of your pastry dough. Start by rolling it into a square, then fold down 1/3 of the way, and up 1/3 of the way. Fold in the sides 1/3 of the way. This will create a small saquare. Roll this out into a square, and repeat once again. On your last roll out, try to shape it into a circle. Place your crust into a pie pan that has been sprayed with cooking spray. Repeat the process with the top crust. Place in the fridge while you create the rest of the pie (between 1 to 2 hours is great).
  • Preheat oven to 375F.
  • In a saucepan over medium heat combine sugar, cornstarch, water and lemon juice. Cook over medium heat until it starts to thicken. Add in cherries and stir carefully until thick. Remove from heat and add vanilla. Let cool for a little while before adding to crust.
  • Remove crust from fridge and scoup in cooled cherry filling. Place crust on top. Combine egg with milk and whisk. Brush over the top of the crust, then sprinkle sugar on the crust. Bake at 375F for 20 to 30 minutes. Remove from oven once crust turns golden. Let cool, then serve and enjoy!

Notes

shortbread crust:
1 1/4 cups all -purpose flour
1/3 cups sugar
1 teaspoon lemon zest
1/4 teaspoon salt
8 tablespoons butter, cold
1 egg yolk
sugar for the top
filling:
3 cups cherries, pitted and halved
2 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon flour

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