The very best Cherry Pie
Warm cherry pie with a flaky homemade curd puff pastry. So delicious! My palate is somersaulting!
Servings Prep Time
2pies (á 16 cm) 20minutes
Cook Time Passive Time
35minutes 60minutes
Servings Prep Time
2pies (á 16 cm) 20minutes
Cook Time Passive Time
35minutes 60minutes
  • 250g cheese curdlike cream cheese
  • 250g flour
  • 150g cold butter
  • 1/2tsp salt
  • If you don’t want to make a homemade crust, use your favorite store-bought one
Cherry filling
  • 500g cherriescooked and without stones
  • 200ml cherry juice
  • 2tbsp corn starch
  • 2tbsp brown sugar
  • 1tsp vanilla powder
  • 1tbsp Butter
  • 2tbsp sugar
  • 1small organic egg
  1. For the puff pastry, add the flour, curd cheese and salt to the bowl of a food processor. Add the cold (!) butter in small pieces. Quickly knead into a homogeneous dough.
  2. Sprinkle flour on the work surface. Place the dough on top and roll out to a thickness of approx. 5 mm. Fold the lower third upwards and the upper third downwards. Then fold the right third to the left and the left third to the right. You should then have a square. Roll it out again 5 mm thick and repeat the folding process. Put folded dough on a plate, cover with saran wrap and refrigerate for at least an hour. TIP: If you do not use it immediately, but only in a few days/weeks, you can freeze it. Put it out of the freezer 1 hour before you want to use it.
  3. Grease the tart moulds with a little butter and dust with flour or brown sugar. Roll out the puff pastry to a thickness of approx. 4 mm and press into the tart tin. Cut out the rest of the dough in shapes of hearts, starts,… or cut it into strips to top the pie.
  4. Preheat the oven to 170°C / 350°F top/bottom heat.
  5. For the filling, put the cherries and half the juice in a saucepan. Bring to the boil once. Mix the remaining juice with the starch and sugar and stir into the boiling cherries with a whisk, stirring constantly. Switch off the plate, but leave the pot to stand. Add vanilla. Simmer the cherries for a few minutes until they are thickened.
  6. Pour the cherries into the moulds lined with the puff pastry. Cover with the cut-out moulds or strips. Beat the egg and coat the puff pastry. Sprinkle with some sugar.
  7. Bake the pies in a preheated oven for about 35-40 minutes until golden.
  8. Allow to cool to room temperature. Serve pure or with vanilla ice cream.