Jammy Cherry Pie Dessert Recipe
This Jammy Cherry Pie is a delightful dessert recipe featuring a perfect balance of tart and sweet cherry filling encased in a buttery, flaky crust. The combination of cooked and fresh cherries provides a luscious, jam-like texture, making each bite burst with fruity flavor.
Ingredients
For the Pie Dough:
- 2 ½ cups all-purpose flour plus extra for rolling out the dough
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water or chilled vodka vodka option for extra flaky crust
- 1 large egg for egg wash
For the Filling:
- 2 pounds fresh or frozen sour cherries stemmed and pitted (about 5 cups)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Instructions
Prepare the Pie Dough:
- Blend Dry Ingredients: In a food processor, combine the flour, granulated sugar, and salt. Pulse to mix.
- Incorporate Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add Liquid: Gradually pulse in 3 tablespoons of ice water or chilled vodka. Continue until the dough begins to clump. If it’s too dry, add another tablespoon of water.
- Shape and Chill: Divide the dough into two portions, shape them into 1-inch-thick disks, and wrap each in plastic wrap. Refrigerate for at least 30 minutes, up to 2 days.
Make the Cherry Filling:
- Cook the Cherries: In a medium saucepan over medium heat, cook half of the cherries with the granulated sugar, 1 tablespoon of cornstarch, and salt. Stir until the mixture thickens and reaches a jammy consistency, about 8 minutes.
- Complete the Filling: Remove from heat and stir in vanilla extract, cinnamon, the remaining cherries, and 1 tablespoon of cornstarch. Set aside to cool slightly.
Assemble and Bake:
- Roll Out Dough: Lightly flour a surface, then roll out one dough disk to a 12-inch circle. Transfer to a 9-inch pie pan, allowing a slight overhang.
- Add Filling: Pour the cherry mixture into the crust.
- Create Lattice Crust: Roll out the second dough disk to another 12-inch circle. Cut it into ¾-inch-wide strips, and weave them over the filling for a lattice design. Trim the edges and crimp to seal.
- Brush and Chill: In a small bowl, whisk the egg with 2 tablespoons of water. Brush this mixture over the lattice. Chill the pie in the refrigerator while preheating the oven.
- Bake: Preheat the oven to 350°F. Place the pie on the middle rack and bake for about 1 hour, or until the crust is golden and the filling is bubbling.
- Cool and Serve: Remove from the oven and let the pie cool for at least 3 hours before slicing and serving.
Notes
For Extra Flakiness: Using chilled vodka instead of water in the crust helps create a flakier texture.
Preventing a Soggy Bottom: Chilling the pie before baking helps the dough maintain its structure.
Storage: Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
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