Open Cherry Pie under a Caramel Crust
This open cherry pie uses an interesting dough technique: cold butter is cut into crumbs with flour and then bound with an egg and water, so the base comes out crumbly yet sturdy, able to hold a juicy filling. Tart cherries here are underscored not just with sugar but with real caramel.
The caramel is made separately in a pan from butter, sugar, and honey, and at the end you pour in amaretto, an almond liqueur that echoes the cherry pit. The juice saved after thawing the berries can be added to the caramel to boost the cherry flavor.
A Few Pointers
- Cook the caramel to an even amber color, but don’t overdo it; burnt caramel turns bitter.
- Pour in the alcohol carefully, off the heat: the mixture can spatter.
- Instead of cherries, try frozen strawberries, apple wedges, or even canned pineapple.
- Amaretto can be swapped for cherry brandy or rum.
Covering the hot pie with a bowl as it cools makes the crust more tender. Serve generously dusted with cinnamon sugar; it’s wonderful with a scoop of pistachio ice cream and a glass of cherry brandy.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
If using frozen cherries, thaw them ahead of time, drain the juice, and save it.
Grate the butter on a coarse grater or chop it finely. Add the sifted flour, salt, and baking soda, and knead a firm dough by hand. Chop the resulting dough into fine crumbs with a sharp knife. Separately beat the egg, add the water, and beat again. Pour this mixture over the crumbs and knead thoroughly. Roll the dough out on a floured surface, lay it in the pan, and chill in the fridge for 15-20 minutes.
In a well-heated pan, melt the butter together with the sugar and honey. Once the mixture turns into a smooth caramel, pour in the alcohol and remove from the heat. You can add the cherry juice left over from thawing the berries.
Arrange the cherries over the dough, drizzle evenly with the caramel, and bake for 30 minutes at 180°C (355°F). Cover the finished pie with a large bowl, let it cool, and serve generously dusted with cinnamon sugar.
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