Cardamom Cherry Pie

slice of cherry pie topped with vanilla ice cream on plate.

4.80 from 5 votes

This homemade cardamom cherry pie is made simple with frozen cherries and extra delicious with an ultra flaky all butter pie crust. The warm & earthy notes of cardamom complement the sweet cherries perfectly! Serve each slice warm with a generous scoop of vanilla ice cream for the ultimate summer pie.

Prep Time 1

Cook Time 45

Total Time 1 45

Servings8 servings

Coursepie

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the all-butter pie crust:

500 g (4 cups + 3 tbsp) all-purpose flour
1 teaspoon kosher salt
2 teaspoon cardamom
350 g (25 tbsp) butter, cold
50 g (¼ cup) vodka, optional
1 cup ice water
Egg wash, 1 egg + 30g (2 tbsp) heavy cream
Turbinado sugar, for sprinkling

For the cardamom cherry pie filling:

845 g (30 oz) frozen cherries
53 g (¼ cup) brown sugar
100 g (½ cup) granulated sugar
2 teaspoon cardamom
1 teaspoon kosher salt
24 g (3 tablespoon) cornstarch
1 tablespoon vanilla extract

Instructions

For the all-butter pie crust:

In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Add the vodka (or a few tablespoons of water), then toss with a spoon to combine. Continue adding very small amounts of ice water until the dough can hold together, but is not overly wet. Wrap the dough tightly in plastic wrap, then chill for one hour.
On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

For the cardamom cherry pie filling:

In a medium pot, combine the frozen cherries, sugars, cardamom, and salt. Place over medium heat, stirring occasionally for about 10 minutes or until the cherries start to soften and release their juices.
Add the cornstarch and cook for another 10 minutes until the cherries have softened and the juices have thickened. Remove the pot from heat and stir in the vanilla.
Spread the cherry filling out onto a small baking sheet and place in the fridge for a few minutes to cool. Alternatively, pour the cherry filling into an airtight container and chill in the fridge overnight.

For assembly:

Place a large baking sheet on the bottom rack of the oven, and preheat it to 425 degrees F.
Weigh out 430g (about ⅓) of the pie dough, placing the bigger half back in the fridge.
On a lightly floured surface, roll out the smaller piece into a circle about ⅛" in thickness and large enough to fit a 9" pie pan with some overhang.
Carefully transfer the dough to the pie dish and coax it up against the sides. Place in the fridge while the lattice pieces are made.
Roll out the remaining dough to about ⅛" in thickness and at least 12" in length on one side.
Cut out 12"x ½" strips and place on a small baking sheet. Chill the lattice strips in the fridge while the pie is assembled.
Take the pie dish out of the fridge and pour in the cherry pie filling, leaving behind most of the juices.
To make the lattice, arrange the vertical strips on the pie. With the vertical strips grouped into two, pull back every other "group" to the middle of the pie. Lay one strip down horizontally, then bring the grouped vertical strips back down. Repeat this until the entire lattice is complete.
Trim the excess pie dough to the very edge of the pie dish and squish together the edges so the bottom and the top dough adhere to each other. With the excess pie dough, you can make braids and line them along the edge of the pie, if desired.
Chill the assembled pie in the fridge for at least 15 minutes.
Brush an egg wash all over the pie, and sprinkle turbinado sugar on top.
Place the pie on top of the hot baking sheet and bake for about 45 minutes, or until the crust is deeply golden. Tent with foil towards the end if needed.
Allow the pie to cool for at least two hours or overnight. Serve with vanilla ice cream!

Notes

Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!

Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.

Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet!

Allow the pie to cool overnight. To ensure the pie filling sets up to a thick enough consistency for getting clean slices, I recommend allowing the pie to cool overnight at room temperature. If a clean slice with an intact filling is not important to you, then by all means, enjoy a slice fresh from the oven!

Nutrition Facts

Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!