Cherry Nugget Pie
Sweet, tangy, and irresistibly unique, Cherry Nugget Pie is the ultimate dessert for cherry lovers craving a creative twist on a classic pie. This recipe showcases a luscious cherry filling infused with vanilla and a hint of lemon, nestled in a flaky pie crust and topped with golden biscuit nuggets that bake to perfection. A drizzle of brown sugar and melted butter caramelizes the topping, creating a delightful crunch that contrasts beautifully with the juicy cherry filling. With a prep time of just 25 minutes and an easy drop-dough technique for the topping, this pie is as simple to make as it is delicious. Serve it warm with a scoop of vanilla ice cream for an unforgettable combination of flavors and textures. Perfect for holidays, special occasions, or anytime you want to impress with a rustic yet decadent dessert, Cherry Nugget Pie will leave everyone craving more!
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Recipe Information
Ingredients
- 4 cups cherries (fresh or frozen, pitted)
- 0.75 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crust
- 2 tablespoons all-purpose flour
- 1 cup biscuit mix
- 0.25 cup milk
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 serving egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the cherries, white sugar, cornstarch, lemon juice, and vanilla extract. Stir until the cherries are well coated and set aside.
Unroll the refrigerated pie crust and fit it into a 9-inch pie dish. Trim off any excess dough hanging over the edges and prick the bottom of the crust with a fork a few times.
Sprinkle the 2 tablespoons of flour evenly across the bottom of the crust to help prevent sogginess.
Pour the cherry mixture into the pie crust and spread it out evenly.
In a medium bowl, mix the biscuit mix and milk until a soft dough forms. Drop small spoonfuls of the dough over the cherries to create biscuit nuggets.
In a small bowl, mix the brown sugar and melted butter. Drizzle this mixture over the biscuit nuggets for added sweetness and a caramelized finish.
Brush the exposed edges of the pie crust with the egg wash to help it bake to a golden brown.
Place the pie on the middle rack of your preheated oven and bake for 45-50 minutes, or until the crust and biscuit nuggets are golden brown and the cherry filling is bubbly.
Let the pie cool on a wire rack for at least 1 hour before serving to allow the filling to set properly.
Serve warm or at room temperature on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 84% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 564.2 g | 205% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 264.8 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 712 mg | 55% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
