Traditional Cherry Pie

A buttery, flaky crust holding a heart of plump, syrupy cherries. The deep red juice bubbles at the edges, a sign of perfect caramelization and tender fruit.

• Prep time: 45 min
• Cook time: 55 min
• Difficulty: Medium
• Calories: 564
• Protein: 7 g
• Carbs: 79 g
• Fat: 24 g

Ingredients

• 200 g Wheat flour ( sifted )
• 112.5 g Minimum butter sweet ( cold, cubed )
• 75 g White sugar
• 400 g Cherry ( pitted )
• 15 g Corn starch
• 0.5 piece Lime juice ( juiced )
• 0.5 piece Egg ( beaten for egg wash )
• 0.5 pinch Gray sea salt
• 200 g Fresh black cherries ( stemmed and pitted )

Instructions

1. Dough preparation

   In a mixing bowl, rub the flour with the cold diced butter and a pinch of sea salt until it resembles coarse sand. Add a little ice water to bind, knead twice with the palm of your hand, form two discs and let rest in the fridge for 1 hour.

2. Filling preparation

   Pit the cherries and the fresh black cherries. In a large bowl, mix them with the white sugar, cornstarch, and lime juice. The starch should coat each fruit well so the juice thickens during baking.

3. Lining and assembly

   Roll out the first disc of dough and line a pie dish. Pour in the fruit. Roll out the second disc, place it on top or cut strips to make a lattice. Seal the edges by pressing firmly with your fingers.

4. Glazing and baking

   Beat the egg and brush it onto the crust. Bake at 200°C until the crust is golden brown and the cherry juice bubbles through the openings.

Chef's tips

• The butter must be ice-cold to ensure a flaky crust.
• Let the pie cool completely before slicing, otherwise the filling will run and the crust will get soggy.

Storage

Store at room temperature under a dry cloth for up to 2 days. Avoid the fridge as it softens the crust.