- 6 cups Cherriesfrozen, pitted
- 1 cup Sugar
- 2 tbsp Lemon juice
- 3 tbsp Cornstarch
- 1 tbsp Water
- 3 cups Plain flour
- 1 cup Buttercubed
- 2 tbsp Caster sugar
- 1 tsp Salt
- 8-10 tsp Water
- Egg wash
- 1/2 cup Demerara sugarto taste, for sprinkling
Sheet Pan Cherry Pie
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:
Steps to make Sheet Pan Cherry Pie
1 | Heat the cherries with sugar | 3 |
2 | Thicken the cherry mixture | 2 |
3 | Make the pie dough | 2 |
4 | Bring dough together | 1h |
5 | Heat the oven | 5 |
Preheat the oven to 360°F. | ||
6 | Assemble the pie | 3 |
7 | Line up the lattice top | 2 |
8 | Make the lattice | 2 |
9 | Brush with egg wash | 1 |
10 | Bake | 30 |
11 | Serve | |
Recipe Reviews
I love it! So delicious!
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Great Recipe