Sweet Cherry Pie with a Rye Pie Crust

in Desserts

Sweet Cherry Pie with a Rye Pie Crust

I’m maybe a little, only slightly, sort of obsessed with making pie right now. I can’t stop! And yes, a lot of it has to do with fruit just being so pretty right now. It all smells so fragrant, looks so cute, taste so delicious, ugh! But the main reason why I love making pie is the actual process. It’s therapeutic. (Not that I need therapy, really(?).)

The rolling, transferring, crimping, braiding, sealing, egg washing and so on is so soothing, peaceful and so in the moment. Making pie isn’t really stressful, but it does requires all of your attention. No texting, checking Instagram or thinking about emails that need to be sent or what to make for dinner. The only thing that matters when you’re making pie, is making pie because that stupid saying “easy as pie” is dumb and wrong.

Sweet Cherry Pie with a Rye Pie Crust

Sweet Cherry Pie with a Rye Pie Crust
Sweet Cherry Pie Recipe

This post should be living proof that making pie isn’t too hard. It takes a little organization, some frozen butter and a box grater.

I live and die by the grating of the butter with a box grater technique. I eliminates the annoying task of breaking up the butter–it’s already done for you!

Can I tell you that this pie crust is my new love. The rye pie crust is mixed with all-purpose so it’s still light and not too dense. The nutty, robust (I just used the word robust…) works really well with the slightly tart, sweet cherries. It’s a dreamy pie crust. And a dreamy pie.

Sweet Cherry Pie with a Rye Pie Crust

Sweet Cherry Pie with a Rye Pie Crust

Print this recipe!

Rye Pie Crust:
2 cups all-purpose flour
1/2 cup rye flour
1 tablespoon white granulated sugar
2 teaspoons fine-grain sea salt
8 ounces (2 sticks) unsalted butter, frozen
3/4 cup water, cold, divided

Sweet Cherry Pie Filling:
4 tablespoons tapioca starch (or sometimes it’s called tapioca flour)
1 cup white granulated sugar
1 vanilla bean caviar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine-grain sea salt
4 cups fresh cherries, washed, stems removed and pitted

Topping:
1 large egg
Splash of milk or water
Turbinado sugar
Maldon Sea salt

1. In a large bowl, combine the dry ingredients: all-purpose flour, rye flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/2 cup of water; mix the dough together until it just begins to clump together. The dough will shaggy. Add one tablespoon at a time until it starts to come together. I added an extra 4 tablespoons (1/4 cup) of water.

2. Remove the dough from the bowl and place it on a lightly floured counter. Knead the dough a few times until it comes together and shape it into a mound. Shape the disc into 2 discs and wrap them in plastic wrap; transfer them to the refrigerator to chill for 1 hour or overnight.

3. While the dough is chilling, make the filling! To a medium bowl, add the tapioca starch, sugar, vanilla bean caviar, cinnamon and salt; toss the mixture together, breaking the vanilla bean caviar with your hands, making sure it’s evenly distributed. Add the cherries to the bowl and toss. Allow the mixture to sit for 20 minutes.

4. Meanwhile, remove one of the discs of dough from the refrigerator. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 14-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Transfer to the refrigerator while you roll out the second disc of dough.

5. Roll out the second disc of dough and slice ten to twelve strips that are about 12-inches long and about 2 1/2-inches wide. Lay the strips onto the top, making a lattice top (step-by-step instructions here).

6. Trim the dough around the pie tin and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Transfer the pie crust to the refrigerator to chill for 30 minutes.

7. Preheat the oven to 400 degrees F. Right before entering the oven, brush the top of the pie with egg wash. Top with a sprinkle on a bit of turbinado sugar and a few dashes of sea salt. Bake for 35 minutes, until medium golden brown. Remove the pie from the oven and tent with a piece of foil. Place the pie back into the oven and bake for an additional 35 minutes, until the crust is golden brown and the cherry filling is bubbling. Cool for 3 to 4 hours before slicing.

Makes one 9-inch pie

{ 37 comments… read them below or add one }

Sara/Matchbox Kitchen May 20, 2013 at 12:29 am

What a beautiful pie! And the rye crust sounds amazing.

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Belinda @themoonblushbaker May 20, 2013 at 12:43 am

I love how rustic this pie looks! Such a delight to have fresh cherries now. Could ground almonds be used to soak up the liquid inside the pie in stead of the starch?

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Christine May 20, 2013 at 1:44 am

It looks so delicious and really beautiful. I think I need a piece or two for breakfast

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thecitygourmand May 20, 2013 at 1:58 am

Yum! How heavenly

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Elisa @ Insalata di Sillabe May 20, 2013 at 3:19 am

I’m completely into pie making too right now! All that amazing fruit at the farmers’ market looks just too appealing to me…This pie looks gorgeous and I loved that you used different kind of cherries!

xo, Elisa

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amy @southern sweets and eats May 20, 2013 at 5:01 am

This looks sooo yummy! I am sort of pie obsessed, too. It is definitely because of all the beautiful fruit right now. I saw some wonderful cherries last week and almost get them to make a pie, too. The rye crust is really lovely by the way.

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steph@stephsbitebybite May 20, 2013 at 5:29 am

Drooling!

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Tieghan May 20, 2013 at 5:33 am

Amazing. That all I can come up with. Amazing and delicious!

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Jocelyn (Grandbaby Cakes) May 20, 2013 at 6:08 am

What a lovely pie! It looks like the pies my big mama made!

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Katrina @ Warm Vanilla Sugar May 20, 2013 at 6:15 am

This is stunning!! Love the look of that crust especially. Mmmm.

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Heather @ A Sweet Simple Life May 20, 2013 at 6:28 am

Gorgeous! And I never thought to grate butter with a box grater… I feel like this is a life changing moment for me. :)

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Sarah May 20, 2013 at 7:46 am

That looks delicious! I love cherry pie.

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Stacey May 20, 2013 at 7:55 am

This is gorgeous! Such a dreamy little pie. I made some biscuits for my mama on Mother’s Day and I was so intimidated by the whole process until I got the the butter part. I remembered how you grate your butter with a box grater and it ended up working like a charm. You saved the day!

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Tia S. May 20, 2013 at 8:22 am

Oh rye. Such a good idea.

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Marie @ Little Kitchie May 20, 2013 at 8:24 am

SUCH a gorgeous pie! I’m glad you’re a little obsessed with pies right now – keep ‘em coming! :)

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Michelle May 20, 2013 at 9:23 am

Swoon.

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sandra May 20, 2013 at 9:28 am

what a fabulously hearty looking pie. I can’t wait for cherry season.

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Kayleigh May 20, 2013 at 9:37 am

This pie is gorgeous!

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Aimee St.Germain (Cooking the Strip) May 20, 2013 at 11:07 am

Good timing: I just created a new Pinterest board specifically for pies. Pinning this one now. Love the idea of the rye crust. Yum!

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Lindsey May 20, 2013 at 12:04 pm

i love the taste and texture that rye gives baked goods and especially pie crust! looking forward to when cherries make their way to nyc farmer’s markets :)

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Christina @ The Beautiful Balance May 20, 2013 at 12:47 pm

I am drooling as we speak. Cherries are my biggest weakness and favorite food ever. This pie will be in my future (Iets be honest, stomach) very soon!

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Joanne T Ferguson May 20, 2013 at 5:49 pm

G’day! Your recipe and photos are GORGEOUS, TRUE!
Love the staging of you first photo…very warm, welcoming, inspiring too!
Cheers! Joanne
What’s On The List
http://www.whatsonthelist.net

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Sarah May 20, 2013 at 10:26 pm

I can’t wait to try this combination. Cherries and rye, sounds fantastic in an old USA kind of way. Whiskey and Rye, American Pie – you see where I’m going with this. Brilliant idea!

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Tracy | Peanut Butter and Onion May 21, 2013 at 4:48 am

I just bought a cherry pitter… I cannot wait to try it out… on this!

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Dana May 21, 2013 at 6:29 pm

I love the nuttiness of rye flour. This sounds like such a good idea!

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Clare May 21, 2013 at 6:39 pm

Dude, I totally agree. Pie therapy. PS: Making pie in the middle of the night is kind of fun too!

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Amanda May 22, 2013 at 9:03 am

So summery and fresh! Cannot wait to try :)

Check out our latest food post: http://hiddenbaby.com/blogs/baby-blog/7913689-biglittle-get-together-food-with-sass

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Amanda @ Once Upon a Recipe May 27, 2013 at 2:45 pm

That might just be the most beautiful pie I have ever seen. Love the rye crust!

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Liz May 31, 2013 at 6:33 am

just finished making this pie. eating it for breakfast! thanks for the lovely recipe.
here are my adaptations:
frozen cherries for fresh (no cherry pitter)
almond milk/maple syrup/cornstarch for egg wash (out of eggs).
granulated tapioca pearls for the tapioca starch/flour (grocer did not carry, so I grinded it a little finer)
for my taste, i wanted more rye flavor! it was fantastic, couldn’t get enough of it! will make again and will increase the rye by 1/4c., buy a cherry pitter and make an egg wash. blown away by the tapioca use! thanks again A!

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Adrianna Adarme May 31, 2013 at 9:04 am

Oh that’s awesome. I love the flavor of rye, too. I was afraid that if I added too much it’d make a dense, tough crust. Next time I’ll add a bit more and see if works out ok. Also, I’d love to add some rye whiskey to the fruit mixture. Rye on rye! Glad you loved it!

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Lara June 8, 2013 at 11:04 am

Awesome! I’m going to do it right now, but I have a doubt. Can I do the pie tonight and eat it for to tomorrow lunch? Or could be better if i do the pie crust now, put it in the fridge and make the filling and bake tomorrow?
Sorry for my english, i’m from Spain!
Thank you very much

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Adrianna Adarme June 8, 2013 at 4:52 pm

YES! You can totally do the pie tonight and then eat it tomorrow. I’d recommend just wrapping it in plastic wrap overnight.

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Dan C July 6, 2013 at 10:54 pm

I was driving in my car, eating sour cherry jam on dark rye bread and I had the amazing idea of a cherry pie pumpernickel crust. I’m glad someone else thought of it too. I was thinking it would be good with a stout ice cream too.

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Adrianna Adarme July 6, 2013 at 10:57 pm

Yes yes yes! What part of the country do you live in? Sour cherries have yet to make it to Los Angeles, I’ve had my eyes peeled for them! They’re my absolute favorite.

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Dan C July 6, 2013 at 11:04 pm

I live in the Mountain View. There’s an amazing orchard in Morgan Hill called Mariani Orchards. They have tons and tons of stone fruit varieties. I think cherry season just ended though. On to plums!

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alli July 20, 2013 at 3:12 pm

Just made this with frozen, thawed Michigan montmorency cherries (tart) and used spelt flour instead of AP flour. Also used six cups of cherries and adjusted the filling proportions accordingly. Came out beautifully but haven’t tasted it quite yet – all signs point to delicious! Thanks for the great recipe that puts our great Michigan fruit to good use.

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Adrianna Adarme July 21, 2013 at 2:55 pm

Heck yes! This sounds awesome. So glad it worked out for you.

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