What better way to relive the summer than by making this Sheet Pan Cherry Pie? I always freeze some of my summer cherry harvest so that I can have cherry desserts in winter too. Before freezing, I pit the cherries using a chopstick. I insert the chopstick in the stem end of the cherry and when I hit the pit, I twist it so that the pit pops out. Future me always thanks past me for taking the time to do it before freezing!
The trickiest part of this recipe is making a lattice from pastry dough on the top. To make this, I use scraps of dough to cut strips of pastry for the lid. I have a technique where I line up the dough strips along one side of the sheet pie but I don’t press them down just yet. Then I thread every other strip half way and lay another strip at 90° in the center. Finally I bring back the strips then fold the others back and lay a final strip at 90°. Not easy, but well worth it for the effect!
To make Sheet Pan Cherry Pie, you will need the following ingredients:
Heat the cherries with the sugar and lemon juice in a large pan until the cherries release their juice.
Whisk the cornstarch and the water together in a small bowl. Pour the mixture into the pan with the cherries. Mix well and let the cherry mixture bubble and thicken. Take the pan off the heat and leave to cool.
Place the flour, butter, sugar and salt in a food processor. Pulse until the mixture is crumbly and slightly yellow from the butter.
Place the mixture in a bowl. Gradually add water. Start mixing with a spoon and then bring the dough together using your hands to form a ball. Wrap the ball with clingfilm and place in the refrigerator for about one hour.
Preheat the oven to 360°F.
Roll out the dough. Press it into a greased baking tray leaving a little bit of dough hanging over the edges. It’ll shrink while cooking. Pour in the filling into the pie crust and cut strips of dough from the remaining pieces to make a lattice top.
Line up the dough strips along one side of the sheet pie but don't press them in yet.
Thread every other strip half way and lay a strip at 90° in the center. Bring back the strips then fold back the others and lay another strip at 90°.
Brush the pastry top with egg wash. Dust with demerara sugar.
Bake for 30 minutes until the filling is bubbling.
Serve warm with vanilla ice cream or freshly whipped cream.
Sheet Pan Cherry Pie brings a taste of summer into your kitchen at any time of the year! Don’t forget to tag #cookmerecipes if you make this one!
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