Unusual Cherry Pie
Delight your taste buds with this Unusual Cherry Pie, a vibrant twist on a timeless classic! This recipe elevates a traditional cherry pie with the zesty tang of fresh lime juice and zest, perfectly balanced by the subtle sweetness of almond extract. Encased in a buttery, flaky homemade crust with a hint of apple cider vinegar for the perfect texture, the filling boasts juicy, fresh cherries thickened to perfection with cornstarch. The crumbly topping or lattice crust adds a rustic charm, while a sprinkle of coarse sugar creates an irresistible golden finish. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this showstopping dessert is sure to become a family favorite. Perfect for summer gatherings, holiday dinners, or anytime you crave a unique twist on pie!
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Recipe Information
Ingredients
- 4 cups fresh cherries (pitted)
- 0.75 cups granulated sugar
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 3 tablespoons cornstarch
- 0.5 teaspoons almond extract
- 0.25 teaspoons salt
- 2 tablespoons unsalted butter
- 2.5 cups all-purpose flour
- 1 cups chilled unsalted butter (for pastry)
- 0.25 cups ice cold water
- 1 teaspoon apple cider vinegar
- 1 portion egg wash (1 egg beaten with 1 tablespoon water)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Prepare the pastry: In a large bowl, combine the all-purpose flour and a pinch of salt. Using a pastry cutter or your hands, cut in the chilled unsalted butter until the mixture resembles coarse crumbs.
Drizzle the ice cold water and apple cider vinegar into the flour mixture, one tablespoon at a time, mixing gently until the dough comes together into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Prepare the cherry filling: In a large bowl, combine the pitted cherries, granulated sugar, lime juice, lime zest, cornstarch, almond extract, and salt. Mix until evenly coated.
Roll out half of the chilled pie dough on a floured surface to fit a 9-inch pie dish. Place the rolled dough into the pie dish, leaving about an inch overhang.
Pour the cherry filling into the prepared pie crust. Dot with 2 tablespoons of unsalted butter, cut into small pieces.
Roll out the remaining dough and place it over the cherries. Alternatively, cut the top crust into strips and create a lattice pattern. Seal the edges by pinching or crimping the dough together, then trim any excess.
Brush the top crust with the egg wash and sprinkle coarse sugar over it, if desired.
Bake the pie in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing and serving to give the filling time to set.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 32.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 237 mg | 5% | |
*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.
