Name: Cardamom Cherry Pie
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: American

From the Cook

1/5

Cardamom Cherry Pie

atsloanestable.com

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

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.

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.

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!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Cardamom Seeds 🌟
Lightly toast whole cardamom pods in a dry skillet for 1-2 minutes before grinding to intensify their warm, earthy flavor and prevent the filling from tasting bitter or flat.
Chill Your Pie Crust Ingredients ❄️
Keep your butter, water, and even the flour in the freezer for at least 30 minutes before making the dough—this ensures maximum flakiness by creating steam pockets during baking.
Don't Thaw Your Frozen Cherries 🍒
Use cherries straight from the freezer and toss them with cornstarch while still frozen to prevent excess liquid from making your filling soggy and compromising the crust texture.
Vodka Creates Superior Flakiness 🥃
The vodka in your dough evaporates faster than water during baking, creating a more tender and flaky crust without overdeveloping the gluten that makes pastry tough.
Blind Bake Your Bottom Crust 🎯
Pre-bake the bottom crust for 10-12 minutes before adding the filling to eliminate sogginess—a game-changer for cherry pies that release significant liquid during cooking.

Intelligent Tags

About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.