Sugar Crust Cherry Pie – a delicious recipe with cherries, sugar, SWEET PASTRY, flour, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.
2
To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs.
3
Add the superfine sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in plastic wrap and chill for 20 minutes.
4
Heat the oven to 375u00b0F Roll out half the pastry and line 1 large or 4 small pie dishes.
5
Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim.
6
Crimp and seal the edges then glaze all over with the remaining egg yolk. Bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, sprinkle the brown sugar over.
7
Rest for 10 minutes before serving with vanilla ice cream.
915
kcal
Calories
46
g
Fat
109
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb cherries, stoned, 3 tablespoons superfine sugar, 1 tablespoon kirsch, FOR THE SWEET PASTRY, and more.
Yes, Sugar Crust Cherry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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