Very cherry pie



35 min


1 h 45 min



* PLUS cooling time
Very cherry pie

Photo, Roberto Caruso.

Want to get a bit fancy? Try a cut-out topping by pressing shapes into the dough before you lay it over the filling.


  • 6 cups halved and pitted cherries
  • 1/3 cups granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tbsp lemon juice

To assemble

  • 1 egg , beaten
  • 1 tbsp water
  • 2 batches cream cheese pastry
  • 2 tsp coarse sugar


  • POSITION rack in bottom third of oven. Preheat to 350F.
  • TOSS cherries with granulated sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
  • BEAT egg with water in a small bowl. Roll out 1 disk of cream cheese pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Roll out remaining pastry disc into an 11-in. circle. Using the round end of a pastry tip, cut out a 1-in. round in centre of disc. Brush bottom crust with egg wash. Scrape cherry mixture evenly into pastry. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang. Fold top edge under bottom edge. Crimp together using your index finger and thumb, or press around edges using the tines of a fork. Lightly brush pastry with egg wash and sprinkle with coarse sugar.
  • BAKE in bottom third of oven until golden, 1 hour and 10 min. Let stand at least 2 hours before serving, or overnight.


Easiest way to pit cherries

Nutrition (per serving)

  • Calories
  • 372,
  • Protein
  • 7 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 304 mg.
  • Excellent source of
  • vitamin A