I’m always looking for desserts that bring bold flavor and a hint of nostalgia. One of my go-to winter treats packs both. After just a few tries, I perfected something that tastes rich, tangy, and comforting. Around the tenth bite, I knew I had a winner.
That’s when I fell in love with dried cherry pie recipes. These pies have an intense cherry flavor that fresh ones can’t match. I get a deep, tart sweetness that makes each bite unforgettable. When cherries go out of season, I reach for the dried ones in my pantry.
I rehydrate, mix, and bake them into a buttery crust. The result? Pure magic. If you love old-school pie with bold flavor, you’re in the right place.
Why You Will Love This Recipe?
You’ll love this recipe because it delivers deep, concentrated cherry flavor in every bite. Dried cherries create a rich, tangy filling that’s perfectly balanced with a buttery, flaky crust. I love how easy it is to make, even when cherries aren’t in season.
The ingredients are simple, but the flavor feels gourmet. This pie isn’t overly sweet, so it pairs beautifully with ice cream or whipped cream. It holds its shape well, making it great for slicing and sharing—if you’re willing to share.
Every time I bake it, the smell fills my kitchen with warmth and nostalgia. Whether it’s for a holiday table or a quiet weekend treat, this dried cherry pie always impresses.
How To Prepare Dried Cherry Pie Recipes?
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Difficulty: Intermediate
Cuisine: American
Yield: 8 slices
Equipment Needed
- 9-inch pie dish
- Rolling pin
- Medium saucepan
- Mixing bowls
- Pastry brush
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Filling:
- 2 cups dried tart cherries
- 1 ½ cups water
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ tbsp cornstarch
- ¼ tsp ground cinnamon
- Pinch of salt
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 tsp salt
- 1 tsp sugar
- 6–8 tbsp ice water
Optional for topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Step-by-Step Instructions
1. Rehydrate the Dried Cherries
I combine the dried cherries and water in a saucepan. I let it simmer over medium heat for about 10 minutes until the cherries become plump and juicy.
2. Make the Filling
To the cherries, I add granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and a pinch of salt. I stir well, then mix in cornstarch to thicken the filling. I let this cook for another 5 minutes, stirring constantly until it becomes glossy and thick. Once done, I let it cool completely.
3. Prepare the Crust
In a large bowl, I whisk the flour, salt, and sugar. I cut in the cold butter using a pastry cutter until it resembles coarse crumbs. Slowly, I add ice water, one tablespoon at a time, mixing until the dough comes together. I divide the dough in two, shape it into discs, wrap in plastic, and refrigerate for at least 30 minutes.
4. Assemble the Pie
I roll out one disc of dough on a floured surface and press it into a 9-inch pie dish. I spoon in the cooled cherry filling. Then, I roll out the second disc and lay it over the top or create a lattice pattern. I trim and crimp the edges, brush the top with egg wash, and sprinkle with sugar.
5. Bake
I bake the pie in a preheated oven at 375°F (190°C) for 40–45 minutes until the crust is golden brown and the filling bubbles slightly at the edges.
6. Cool and Serve
Once out of the oven, I let the pie cool on a rack for at least 2 hours. This helps the filling set properly.
Nutrition Facts (Per Serving)
- Calories: 410
- Carbohydrates: 55g
- Sugar: 30g
- Fat: 19g
- Saturated Fat: 12g
- Protein: 3g
- Fiber: 2g
- Sodium: 180mg
Note: These values may vary slightly depending on ingredients used.
Serving Suggestions
I love serving this dried cherry pie slightly warm, straight out of the oven after it’s had time to set. A scoop of vanilla bean ice cream on top melts into the tart-sweet filling and buttery crust—it’s pure comfort.
Sometimes I add a dollop of homemade whipped cream with a touch of almond extract to bring out the cherry flavor even more.
If I’m feeling fancy, I drizzle a little dark chocolate sauce over each slice. For a brunch or afternoon tea, I like serving it chilled with a dusting of powdered sugar and a mug of strong coffee. Whether it’s dressed up or kept simple, this pie always feels like a special treat.
Tips and Variations
- Add nuts: A handful of chopped almonds or pecans mixed into the filling gives a nice crunch.
- Spice it up: Try adding a pinch of nutmeg or cardamom for warmth.
- Boozy boost: Soak dried cherries in red wine or brandy before simmering for a more complex flavor.
- Shortcut crust: If I’m short on time, I’ve used a store-bought crust and it still turns out great.
Health Benefits
Dried cherries bring more than just bold flavor—they also offer a surprising number of health benefits. They’re rich in antioxidants, especially anthocyanins, which help reduce inflammation and support heart health.
I like using them because they also contain melatonin, which can help regulate sleep. Plus, they’re a good source of fiber, vitamin C, and potassium, all of which support digestion and boost immunity.
When I bake with dried cherries, I get that sweet, tangy flavor without needing as much added sugar. That’s a win in my book. Just keep in mind, they’re calorie-dense, so enjoying them in moderation—as part of this pie—is a delicious and balanced choice.
Note
Letting the pie rest after baking isn’t just for patience—it helps the filling set up so you don’t end up with a runny mess.
Also, don’t skip rehydrating the cherries; it transforms their texture and brings them back to life in the best way.
Conclusion
This dried cherry pie recipes has become one of my favorite comfort bakes. The rich, tangy filling paired with that golden, flaky crust hits all the right notes—especially when I want something cozy and satisfying.
I love that I can make it year-round, no need to wait for cherry season. Every time I slice into it, I’m reminded how simple ingredients can create something truly special.
If you’re craving a pie that’s a little different but full of old-fashioned charm, this one’s worth baking. Give it a try and make it your own—you might just find it becomes a staple in your kitchen, too.
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