Cherry pile

The American pie from a crumbly short pastry with a fragrant and juicy cherry filling will not leave anyone indifferent.

Cherry pile
Cherry pile
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90 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


Dough for the cherry unit:

  • 300 gr of flour
  • 160 ml of vegetable oil
  • 6 tablespoons pure water
  • 2 tbsp. sugar

Cherry filling for a share:

  • 0.5 kg of fresh or thawed cherries (pitted weight)
  • < li itemprop="ingredients">4 tbsp. starch
  • 150 grams of sugar
  • half a lemon
  • 1 egg yolk for greasing a pie
  • 30 g of butter
  • 1 tbsp. liqueur / rum / whiskey / brandy (optional) - not necessarily
  • pinch of salt

Author: /

Recipe for cooking at home

Prepare the dough for the cherry unit: for this you need to cool the water in the freezer to a temperature of 0-5C, sift through the sieve into a bowl of flour with salt, sugar and stir. Continuously stir the flour mixture, pour a thin trickle of vegetable oil. Stir the resulting crumb, pour water on the spoon (water should be icy).

  • Knead with your hands a homogeneous, smooth and elastic dough, divide it into two unequal parts (approximately 1: 2). From both roll the balls, wrap them tightly in a food film and send them to the refrigerator in half an hour or so.
  • Frozen cherries must be defrosted and drained of excess liquid, fresh fruit separated from pedicels, washed and to clear of stones. Prepare the cherry filling for the unit: combine the defrosted / peeled cherry, starch, sugar, lemon juice (squeeze it out of half a lemon and strain through a sieve) in a bowl, mix it and mix it well.
  • Oven to warm up to 200С, to bake a baking dish with butter and sprinkle with flour. Take out most of the dough from the refrigerator and roll it into a thin round layer, put it in a greased with butter, form high sides. Put a small portion of the dough out of the refrigerator and roll it into a thin circle of a slightly smaller diameter than the diameter of the mold in a basket of dough. Put the cherry filling, sprinkle it with grated butter.
  • Cover the cherry filling with a rolled dough, connect and protect the edges of the upper and lower layers of the dough, make a few cuts in the dough from the edges of the cake to its middle (but leave the center whole). You can just cut out any figure in the center (to exit the steam). Lubricate the surface of the pie with a slightly whipped yolk and send the form to the preheated oven.
  • Bake the cherry unit for 20 minutes at the specified temperature. Then reduce the 20C to 180C and bake a cake with cherry filling for about half an hour. Focus on your oven, the pie should be covered with a golden crust, and the filling is well baked. If the inside of the unit is not yet ready, but the top is heavily browned – it needs to be covered with foil and baked until done.
  • Remove the form and leave it until completely cooled. Serve the cherry-to-table with a completely cooled or slightly warm. Have a nice tea!
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