recipe using dried cherries
The Best recipe using dried cherries
I started using dried cherries more often after my daughter, who’s a picky eater, started enjoying them in smoothies and trail mix. They’re a no-fuss way to add sweetness and texture, and they’re perfect for balancing out savory dishes, like in a chicken and vegetable stir-fry or a slow-cooked chili. For special occasions, they’re a crowd-pleaser in desserts like cherry cheesecake or in a fruit tart. And honestly, they’re just as good for a cozy weeknight dinner as they are for a fancy gathering. The natural sweetness gives you a little extra flavor without the mess of fresh fruit, and they’re packed with vitamins that make them a smart choice for everyday eating.
Sweet & Tangy Cherry Pie with Flaky Pastry
A vibrant, homemade cherry pie with a buttery crust and a tangy-sweet filling. Perfect for summer gatherings or a comforting dessert.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 1 tbsp ice water
- 2 cups pitted dried cherries (soaked in warm water for 10 mins)
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp cornstarch
- Pinch of cinnamon
👨🍳Directions
-
1
Preheat oven to 375°F. Combine flour, salt, and cold butter in a bowl. Cut butter into the flour with a fork until pea-sized crumbs form. -
2
Add egg yolk and ice water, mix until dough holds together. Chill for 30 mins. Roll dough thinly and fit into a pie dish, crimping edges. -
3
In a saucepan, heat soaked cherries, sugar, lemon juice, and vanilla over medium heat until simmering. Stir in cornstarch, cook 1–2 mins until thickened. -
4
Pour filling into the crust. Top with a second crust, seal edges, and cut slits for steam. Brush with cream and sprinkle cinnamon. -
5
Bake at 375°F for 45–50 mins until golden. Cool 15 mins before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet & Tangy Cherry Pie with Flaky Pastry Works
❓ Frequently Asked Questions About Sweet & Tangy Cherry Pie with Flaky Pastry
1. Can I substitute fresh cherries for dried cherries in this recipe?
Yes, you can. Fresh cherries should be pitted and halved, then simmered for about 10–12 minutes until softened. Drain well before adding to the sauce to avoid a watery texture.
2. What if I don’t have a heavy-bottomed saucepan?
A nonstick or stainless-steel pan will work, but stir frequently to prevent sticking. If the cherries brown too quickly, reduce heat slightly. For best results, use a pan with a thick base to distribute heat evenly.
3. How do I adjust the sweetness if I prefer it less or more?
Taste as you go and add maple syrup gradually—start with ½ teaspoon and increase by ¼ teaspoon at a time. If the cherries are tart, a touch more sugar will balance the flavors without overpowering the dish.
4. Can I make this sauce ahead of time?
Yes, but store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often, to avoid thickening too much. If it’s too thick, thin with a splash of water or broth.
