- For pie crust
- Refined flour 1 cup
- Sugar 1 tbsp • 470 kcal
- Salted butter 3/4 cup
- Chilled water 1/4 cup
- For filling
- Canned cherries 2 cups, pitted
- Canned cherry syrup 1/2 cup
- Powdered white sugar 1/2 cup
- Cornstarch 1 tbsp • 338 kcal
- Water 2 tbsp
- Butter 1 tbsp, cut into small cubes • 717 kcal
- Icing sugar 1 tbsp, for icing the pie
Cherry pie is a great way to add the tart fruit loaded with good nutrients to your kid’s belly! This pie is so light on stomach and droll worthy that you just can’t have enough of it…
I prefer thin pie slice, hence I have chosen the ingredients accordingly. In case you prefer a thick fruit filled pie slice you may double up the filling ingredients in quantity. Either way, it is a must try winter dessert recipe!
Nutritional information (per serving): 249 Calories, 15.1g Total fat (9.5g Saturated fat, 0.6g Polyunsaturated fat, 3.9g Monounsaturated fat), 40.3mg Cholesterol, 107mg Sodium, 82.8mg Potassium, 27.8g Total carbohydrates (1.1g Dietary fiber, 17.1g Sugars), 1.8g Protein
- Add the flour, sugar, and butter to a large bowl.
- Now, rub all the ingredients together with tips of your fingers until a crumb like texture is achieved.
- Pour water into the flour mixture and gather it all together until a dough is formed.
- Do not handle the dough too much and wrap it tightly in a cling film.
- Put the wrapped dough into the freezer for about 30 minutes before you start working with it.
- Take a large ball of the chilled dough and roll the dough in only one direction or upwards (without going back and forth) to a thin circle of about ¼ cm height, big enough to easily cover the entire inner diameter of the pie dish.
- Now, place the rolled dough circle over the clean and dry pie dish. Adjust the rolled dough nicely in to the dish and use a knife to neatly cut off the extra dough from the edges of the pie dish.
- Chill the dough in the dish again for about 15 minutes.
Meanwhile, take another medium sized ball of the dough and roll it into a thin round again, while moving the rolling pin in one direction only.
- Again roll this sheet to about ¼ cm height and put it on a plate and let it sit for some time.
Assembly of the Blueberry Pie.
- Preheat the oven to 250 degrees C and dry a pie dish that is about 2 cms in height.
- Add the ½ cup powdered white sugar, cornstarch, and water in a sauce pan. Whisk it well so that everything is well combined.
- Now, heat the pan and let the sugar mixture boil for 2 minutes or until thick and saucy in consistency.
- Add the cherries and the cherry syrup to the sugar mixture.
- Let the mixture boil until thick and saucy in consistency.
- Cool the cherry mixture to room temperature.
- Now fill the pie dough from step 7 with the cherry mixture. Spread the filling evenly throughout the pie dish.
- Add 1 tablespoon butter randomly in the filling and then cover the dish with the second layer of the rolled dough from step 10. Join the two pie dough together to seal the edges of the baking dish.
- Prick the top layer of the dough dish randomly with a fork for the steam to escape.
- Bake the pie for 20 minutes in the preheated oven at 200 degrees C until the pie gets a nice golden color over the crust.
- Remove pie dish from the oven and let it cool for 10 minutes. Dust with the icing sugar, slice and enjoy!
- Make sure you chill the dough long enough before you start working on it.
- Do not over handle the dough else the pie crust will not be flaky in texture.
- Add only chilled water while kneading the pie dough.
- You may replace canned cherries with fresh or frozen as well. Just make sure you cook the cherries well in 2 cups of water and sugar until it is soft before you add the cornstarch and water slurry to it.