Dried cherry pie offers a delightful twist on the classic dessert we all love. Using dried cherries adds a rich, concentrated sweetness and a chewy texture that pairs perfectly with a flaky, buttery crust. It’s a great way to enjoy cherries year-round, especially when fresh ones aren’t in season.
This recipe is simple yet impressive, making it perfect for family gatherings or cozy nights in. We’ll guide you through creating a pie that balances tartness and sweetness with every bite. Whether you’re a seasoned baker or just starting out, this dried cherry pie is sure to become a favorite in your dessert rotation.
Ingredients
To create the perfect Dried Cherry Pie, we gather simple yet flavorful ingredients. Each component contributes to the pie’s rich texture and balanced sweetness.
For the Pie Crust
- 2 ½ cups all-purpose flour, sifted
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tsp granulated sugar
- 1 tsp salt
- 6 to 8 tbsp ice water
For the Dried Cherry Filling
- 2 cups dried cherries, chopped roughly
- 1 cup boiling water
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice, fresh
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
Additional Ingredients
- 1 tbsp unsalted butter, cut into small pieces (for dotting on top of filling)
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (for sprinkling on crust, optional)
| Ingredient Group | Key Components | Purpose |
|---|---|---|
| Pie Crust | Flour, butter, sugar, salt, ice water | Creates flaky, buttery base |
| Dried Cherry Filling | Dried cherries, sugar, lemon, cornstarch, cinnamon | Delivers tangy, thickened filling |
| Additional Ingredients | Butter, egg, coarse sugar | Enhances texture and appearance |
This precise blend of ingredients ensures our dried cherry pie delivers a tender crust paired with a luscious, flavorful filling every time.
Tools and Equipment
To achieve the perfect dried cherry pie with a flaky crust and rich filling, having the right Tools and Equipment is essential. Let’s walk through the key items we’ll use throughout the baking process.
Essential Baking Tools
- 9-inch Pie Dish
We recommend a glass or ceramic pie dish for even baking and beautiful presentation.
- Mixing Bowls
Use medium and large bowls for preparing the crust and soaking the dried cherry filling.
- Measuring Cups and Spoons
Precise measurements ensure consistent results. Use standard measuring cups for dry and liquid ingredients.
- Rolling Pin
A sturdy rolling pin is essential for rolling out the pie crust evenly to achieve that perfect flaky texture.
- Pastry Cutter or Food Processor
To cut the butter into flour quickly and evenly for the crust, a pastry cutter provides control, while a food processor speeds up the process.
Specialized Equipment for Filling Preparation
- Medium Saucepan
We use a saucepan to boil water and thicken the cherry filling with cornstarch evenly.
- Wooden Spoon or Silicone Spatula
Stir gently while cooking the filling to prevent lumps and sticking.
Finishing Tools
- Pastry Brush
Apply the egg wash evenly over the crust for a golden, glossy finish.
- Cooling Rack
Allow the pie to cool properly without sogginess by transferring it to a cooling rack after baking.
Optional Tools to Enhance Results
| Tool | Purpose |
|---|---|
| Kitchen Scale | For more precise measurement of ingredients |
| Pie Shield or Foil | To protect crust edges from over-browning |
| Zester or Grater | To add fresh lemon zest for extra flavor |
| Cherry Pitter | Makes pitting fresh cherries easier (if substituting fresh) |
Prep Work
Before assembling our Dried Cherry Pie, thorough preparation ensures a smooth baking process and a delicious final product. Let’s dive into the essential steps that lay the foundation for a perfect pie.
Preparing the Pie Crust
We start by chilling our ingredients to maintain the flaky texture of the crust. Measure all-purpose flour, granulated sugar, and salt accurately. Cut the cold unsalted butter into small cubes to incorporate it evenly. Using a pastry cutter or food processor, blend the butter lightly with the flour mixture until pea-sized clumps form. Then, drizzle ice water gradually, stirring gently until the dough just comes together. Avoid overworking the dough to keep it tender.
Next, shape the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, resulting in a crisp, buttery crust after baking. This step is crucial for our Dried Cherry Pie crust.
Soaking the Dried Cherries
Dried cherries absorb flavors better when rehydrated. Pour boiling water over the dried cherries in a medium bowl and let them soak for about 15 minutes. This plumps them, softens their chewy texture, and releases natural juices that add depth of flavor to the filling.
Using warm water jumpstarts the thickening process once combined with cornstarch in the filling. After soaking, drain any excess water but reserve the soaking liquid to enhance our filling’s taste if needed.
| Step | Time Required | Purpose |
|---|---|---|
| Soak dried cherries | 15 minutes | Plumps cherries and softens texture |
| Refrigerate crust | 1 hour | Firms butter for flaky crust |
Prepping Other Ingredients
While the crust chills and cherries soak, we prepare the remaining filling ingredients: granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt. Measuring these precisely is key to balancing sweetness and tartness.
Lemon juice adds vibrant acidity that brightens the cherry flavor, while vanilla enhances the overall aroma. Ground cinnamon contributes subtle warmth. Mixing these dry and wet ingredients separately ensures even distribution when combined with the soaked cherries.
We also separate an egg for the egg wash and set aside unsalted butter cubes for dotting on the filling before adding the top crust. This step creates a rich golden finish and a luxurious texture. If using, prepare coarse sugar for sprinkling to add glittering sparkle and crunch to the crust surface.
By completing this prep work, we’re setting up every component for flawless assembly and baking of our Dried Cherry Pie.
Directions
Let’s bring together all our prepared ingredients and tools to create the perfect Dried Cherry Pie. Follow these step-by-step instructions to achieve a flaky crust and a luscious, flavorful filling.
Making the Pie Dough
- In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 tablespoon of granulated sugar, and ½ teaspoon of salt.
- Cut 1 cup (2 sticks) of cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or food processor until the mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add 6 to 8 tablespoons of ice water, mixing gently with a fork until the dough begins to hold together. Avoid overworking to keep the crust flaky.
- Divide the dough into two equal portions. Shape each into a flat disk about 1 inch thick.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten and firm the butter.
Preparing the Cherry Filling
- After soaking, drain 1 ½ cups of dried cherries from the boiling water, reserving the soaking liquid.
- In a medium saucepan, combine the soaked cherries, ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and a pinch of salt.
- Slowly add ½ cup of the reserved soaking liquid to the saucepan to maintain moisture without thinning the filling excessively.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5–7 minutes.
- Remove from heat and allow the filling to cool slightly.
Assembling the Pie
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing gently to fit the edges.
- Pour the cherry filling evenly over the crust.
- Dot the filling with small pieces of 2 tablespoons cold unsalted butter.
- Roll out the second disk of dough for the top crust. You can choose a full cover or create a lattice pattern.
- Place the top crust over the filling. Trim excess dough leaving about a ½-inch overhang.
- Fold the edges under and crimp or flute as desired to seal.
- Beat 1 large egg with 1 tablespoon water to make the egg wash. Brush this over the top crust for a golden finish.
- Optionally, sprinkle with 1 tablespoon coarse sugar for sparkle and texture.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F | – | Ensure oven reaches temperature |
| Bake pie | 375°F | 45-50 minutes | Cover edges with foil if browning too fast |
| Check doneness | – | After 40 minutes | Filling should bubble gently |
- Bake the pie on the center rack. If the crust edges brown too quickly, cover them with a foil pie shield or strips to avoid burning.
- The pie is done when the filling bubbles through any vents and the crust is a deep golden brown.
Cooling and Setting
- Remove the pie from the oven and place it on a cooling rack.
- Allow the pie to cool for at least 2 hours to let the filling thicken and set properly.
- Slice and serve once the pie has fully set for clean cuts and perfect texture.
Serving Suggestions
We recommend serving our Dried Cherry Pie slightly warm to bring out its rich aromas and tender filling. This temperature enhances the balance of tart and sweet notes and highlights the chewy texture of the dried cherries.
To elevate the experience, consider these options:
- Vanilla Ice Cream: A classic pairing. The cool creaminess perfectly complements the warm pie and cuts through its natural sweetness.
- Whipped Cream: Lightly sweetened, freshly whipped cream adds a delicate, airy contrast to the dense filling.
- Custard or Crème Anglaise: A smooth, velvety custard drizzle lends a luxurious touch and amplifies the pie’s fruity flavor.
- Toasted Nuts: Sprinkle chopped toasted almonds or pecans on top for added crunch and a nutty richness.
Beverage Pairings
Serving the pie with thoughtfully chosen beverages enhances the overall enjoyment:
| Beverage Type | Flavor Profile | Why It Works |
|---|---|---|
| Black Coffee | Bold and slightly bitter | Cuts the sweetness, balances flavors |
| Herbal Tea | Light and fragrant | Compliments the fruit without overpowering |
| Dessert Wine | Sweet and fruity | Mirrors pie’s notes, intensifies sweetness |
Presentation Tips
- Slice neatly to preserve the flaky crust and glossy, thickened cherry filling.
- Garnish with a sprig of fresh mint or a light dusting of powdered sugar for visual appeal.
- Serve on a warm plate to maintain the pie’s perfect temperature longer.
“Our dried cherry pie shines when paired with simple, fresh accompaniments that highlight its unique texture and flavors.”
These serving suggestions ensure our Dried Cherry Pie offers an unforgettable taste experience at any gathering or cozy night in.
Storage and Make-Ahead Tips
To maintain the delightful flavors and tender texture of our Dried Cherry Pie, proper storage and advance preparation are key. Follow these tips to enjoy your pie at its best whether serving immediately or saving for later.
Refrigeration
Once baked and completely cooled, wrap the pie tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing odors. Store the wrapped pie in the refrigerator for up to 4 days. Chilling enhances the filling’s texture, creating an even richer taste when served cold or gently reheated.
Freezing
For longer storage, our Dried Cherry Pie freezes beautifully. Wrap it securely with plastic wrap followed by a layer of heavy-duty aluminum foil to avoid freezer burn. Freeze for up to 3 months.
When ready to serve, thaw the pie overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes to restore the flaky crust and warm the filling.
| Storage Method | Temperature | Duration | Wrapping Recommendation |
|---|---|---|---|
| Refrigeration | 35-40°F (2-4°C) | Up to 4 days | Plastic wrap or aluminum foil |
| Freezing | 0°F (-18°C) | Up to 3 months | Plastic wrap + heavy-duty aluminum foil |
Make-Ahead Tips
We can prepare the pie crust and cherry filling in advance to ease the baking day:
- Pie Crust: Make the dough and refrigerate it for up to 2 days wrapped in plastic. This resting time improves texture and makes rolling easier.
- Cherry Filling: Prepare the filling mix and soak the dried cherries a day ahead. Store covered in the refrigerator, allowing flavors to deepen.
- Assemble and bake the pie just before serving for the freshest result.
“Planning ahead lets us enjoy the process without rush and delivers a perfectly baked dried cherry pie every single time.“
Reheating Instructions
To revive slices of pie, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes. This method crisps the crust without making the filling watery, retaining the ideal chewiness from the dried cherries.
By following these storage and make-ahead techniques, we preserve the enticing balance between the tart dried cherries and the buttery flaky crust—ensuring every bite delights.
Conclusion
This dried cherry pie recipe brings a delightful twist to a classic favorite, making it a versatile treat that’s perfect any time of year. With its rich flavors and satisfying texture, it’s a dessert that’s sure to impress at any gathering or cozy night in.
By following the steps carefully and using the right ingredients and tools, we can consistently create a pie that balances tartness and sweetness beautifully. Whether you’re an experienced baker or just starting out, this recipe offers a rewarding baking experience and a delicious result.
We encourage you to give it a try and enjoy the comforting taste of dried cherries wrapped in a flaky, buttery crust. It’s a dessert that’s bound to become a staple in our kitchens.
Frequently Asked Questions
What makes dried cherry pie different from traditional cherry pie?
Dried cherry pie uses dried cherries, offering a richer sweetness and chewy texture. It’s great year-round, especially when fresh cherries aren’t available, while still delivering a balanced tart and sweet flavor.
What ingredients are needed for the pie crust?
The crust requires all-purpose flour, unsalted butter, granulated sugar, salt, and ice water to create a flaky, buttery base.
How is the dried cherry filling prepared?
Dried cherries are soaked in boiling water, then combined with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt, cooked until thickened for a tangy, thick filling.
What tools do I need to bake this pie?
You’ll need a 9-inch pie dish, mixing bowls, measuring cups and spoons, rolling pin, pastry cutter or food processor, saucepan, wooden spoon or spatula, pastry brush, and cooling rack.
How long does it take to bake the dried cherry pie?
Bake the pie at the recommended temperature for about 45-55 minutes, or until the crust is golden and the filling is bubbling.
Can I prepare the pie in advance?
Yes, you can prepare the pie crust and filling ahead of time, then assemble and bake the pie later for convenience.
How should I store leftover dried cherry pie?
Store leftover pie wrapped tightly in the refrigerator for up to four days, or freeze it for up to three months.
What’s the best way to serve dried cherry pie?
Serve the pie slightly warm with vanilla ice cream, whipped cream, or custard. Pair it with black coffee, herbal tea, or dessert wine for enhanced flavor.
How do I ensure the pie crust stays flaky?
Use cold butter, chill the dough before rolling, and handle it gently to keep the butter cold and maintain flakiness.
Can beginners successfully bake this pie?
Absolutely! The recipe is simple yet impressive, suitable for both experienced bakers and beginners with clear instructions.