Cheery Cherry Pie
This pie is dark, but so is Gilneas, and nobody knows how to make a pie like Chris Moller. The rich flavors of this recipe are decadent and warming—just the thing to keep you off dangerous streets at night.
⏱️ Prep: 15 min🍳 Cook: 40 min🍽️ Makes 1
Ingredients
| 1 | batch Flaky Pie Dough | |
| 20 ounces | 565 g | frozen sweet dark cherries, thawed |
| 1 cup | 240 ml | cherry juice |
| 3/4 cup | 180 ml | sugar |
| 3 tablespoons | 45 ml | cornstarch |
| 2 teaspoons | 10 ml | cinnamon |
| 1/2 teaspoon | 2.5 ml | ground cardamom |
| 1/2 teaspoon | 2.5 ml | ground ginger |
| 1 | egg, beaten with 1 teaspoon water, for egg wash |
Instructions
SKILL LEVEL: Master PREP: 15 minutes BAKING: 40 minutes MAKES: 1 pie, or about 8 servings PAIRS WELL WITH: Fruity red wine or port
- Preheat the oven to 400°F. Roll out half of the pie dough, and gently drape over a pie pan. Trim off any excess dough and set aside.
- Strain the cherries, reserving any extra juice; if you don't get much juice from them, or if you are using fresh cherries, you may need to supplement with a little extra juice. In a medium bowl, mix together the sugar, cornstarch, and spices, then add the cherries and juice. Stir to make sure it is all evenly mixed, then pour into the prepared pie shell.
- Roll out the other half of the dough and cut into strips for the lattice top crust. Working with one strip at a time, weave the lattice together. You can decorate the edge of the crust with any remaining dough scraps. Brush with the beaten egg, taking care not to spread too much of the filling onto the crust.
- Bake the pie for about 40 minutes until the crust is a rich golden color. Allow to cool for at least 2 hours before slicing, to give the filling time to set.
COOK'S NOTE: For an extra treat, replace half the cherry juice with red wine or port, which will give the pie an even more pronounced mulled-wine flavor, perfect for winter.