Perfect Bar Cherry Pie

Nothing tastes like summer more than refreshing lemons and sun-ripened cherries, which is why created our first ever dual-flavored “Summer Variety Pack” featuring Cherry Pie and Lemon Poppy Seed. We’ve taken our new Perfect Bar recipe Cherry Pie and turned it into a summer favorite. Give this Cherry Pie, which includes our Cherry Pie Perfect Bar in the crust, a try and indulge in the taste of summer.

Ingredients 

Serves 8

Crust

• 2½ cups all-purpose flour or gluten-free flour
• 1/3 cup almond flour
• ¼ cup organic granulated white sugar
• 1 tsp sea salt
• ¾ cup very cold salted butter, chopped into small cubes
• Two Seasonal Cherry Pie Perfect Bars (straight from the fridge), finely chopped
• ¼ cup ice water
• 2 tsp apple cider vinegar

Filling

• 3 pounds cherries, stemmed and pitted
• ¼ cup freshly squeezed lime juice
• Zest of 1 lime
• ½ cup maple syrup
• 1 tsp pure almond extract
• ¼ tsp sea salt
• 3 tbsp potato starch

Instructions

Assembly:

Combine (1) egg wash and 2 tablespoons coarse raw or demerara sugar

Make the dough:

In the bowl of a food processor, combine the flour, almond flour, sugar, and salt and pulse to combine. Add the chopped cold butter and perfect bars and pulse into the flour mixture until pea sized pieces form. Add the vinegar to the ice water. Slowly stream in the ice water and the dough while pulsing just until the dough forms a cohesive mass when pressed together. Transfer dough to a work surface and divide into two pieces. Pat into two discs, wrap in plastic wrap and place in fridge for at least 1 hour to firm up.

Make the filling:

Stir to combine all ingredients for the filling in a medium saucepot and cook over medium-high heat. The starch should be thoroughly mixed with the liquid. Simmer 12 minutes until the cherries have lightly cooked down and have released their juices. Remove from heat and set aside.

Make the crust:

Roll out 1 disk of dough on a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet and chill in fridge. Repeat with remaining disc and chill both for 15 minutes.

Assembly:

Remove the unbaked and rolled out crust from the fridge and transfer to a 9-inch pie dish. Add the cherry filling. Retrieve second rolled-out crust from fridge and place onto a parchment-lined work surface. Using a small ½-inch circle cookie cutter, punch out mini circles across the top. Carefully transfer the top crust onto the pie filling, using the parchment to slide the holed-crust onto the filling. Crimp the edges with the bottom crust, as desired, and brush crust lightly with egg wash. Sprinkle over with 2 tablespoons of coarse sugar.

Bake:

Preheat oven to 425°F and chill pie until firm, about 20 minutes. Place pie on a parchment lined baking sheet and bake pie for 25 minutes at 425°F. Lower heat to 350°F and continue baking, covered with foil, for another 35 minutes until the cherry juices are bubbling and the crust is golden brown. Let cool for 20 minutes before slicing and serve warm with ice cream.

Don’t forget to share your Perfect Bar Cherry Pie with us on social by tagging @perfectbar on Instagram and using #itsjustperfect. Happy Baking!