Cherry Pie with Whole Wheat Crust

A tender and flaky, all butter whole wheat pie crust filled with a delicious cherry filling. Serve with vanilla ice cream for a delectable cherry dessert.

Prep Time1

Cook Time45

Total Time1 45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 362kcal

Author: Jessica and Merissa

Ingredients

Crust

1 ⅔ cups (200 g) soft white wheat flour
2 tablespoons (26 g) granulated cane sugar
½ teaspoon (½ teaspoon) sea salt
10 tablespoons (141 g) unsalted butter cold
4 tablespoons (60 g) ice cold water
1 (1) egg beaten
2 teaspoons (2 teaspoons) coarse sugar raw cane sugar or demerara

Cherry Pie Filling

6 cups (980 g) pitted sweet cherries
½ cup (105 g) granulated cane sugar
¼ cup (36 g) corn starch
⅛ teaspoon (⅛ teaspoon) sea salt
¼ cup (60 g) tart cherry juice
1 tablespoon (15 g) fresh lime juice
½ teaspoon (½ teaspoon) vanilla extract
¼ teaspoon (¼ teaspoon) almond extract

Instructions

Make the pie dough

In a large mixing bowl combine 1 ⅔ cups soft white wheat flour, 2 tablespoons granulated cane sugar and ½ teaspoon sea salt. Cut 10 tablespoons unsalted butter into slices and add to the flour. Using a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
Pour in 4 tablespoons ice cold water a little at a time and toss together to combine. Add water until you can squeeze a handful of the dough lightly and it stays together. Dump the dough onto the counter and knead a couple times to bring it together (don’t overwork it).
Divide into 2 portions, making one a little larger than the other. Shape them into discs and wrap individually in plastic wrap. Refrigerate while you make the filling.

Make the cherry pie filling

In a large saucepan, add 6 cups pitted sweet cherries, ½ cup granulated cane sugar, ¼ cup corn starch, ⅛ teaspoon sea salt, ¼ cup tart cherry juice, 1 tablespoon fresh lime juice, ½ teaspoon vanilla extract and ¼ teaspoon almond extract. Stir with a heatproof rubber spatula until the cornstarch is dissolved.
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat.

Assemble the pie

Preheat the oven to 375°F
On a well floured surface, roll out the larger disc of pie dough into a 12 inch circle. Lift the dough and add more flour periodically while rolling it out to keep it from sticking. Transfer the dough to a 9 inch pie pan.
Lightly roll the edges up to form the crust, don’t pinch it together yet.
Roll the other disc of dough into an 11 inch circle and cut into strips 1 inch wide.
Pour the cherry filling into the pie crust and smooth the top.
Arrange the strips of dough on top of the pie to create a lattice.
Brush the dough with the beaten egg and then sprinkle with coarse sugar.
Place the pie onto a large baking sheet (to catch any drips) and bake for 45-50 minutes or until the crust is golden brown.

Notes

You can use spelt or hard white wheat flour in the crust. If you use hard white wheat you might need to add a little bit more water.

Nutrition