CROSTATA DI CILIEGIE

A Taste of Italy with Cherry Pie

The Italian take on cherry pie, known as Crostata di Ciliegie, is a delightful combination of a crumbly, buttery pastry crust and a sweet and tart cherry filling. This recipe offers a journey through the flavors of Italy with its focus on simple, fresh ingredients and beautiful presentation.

 

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2h 40m

Total Time

9-inch Pie

Yield

Dessert

Course

Modern Italian

Cuisine

INGREDIENTS

For the Pâte Brisée (Pie Crust):

For the Pâte Brisée (Pie Crust):

1 1/4 cups (150g) all-purpose flour
1/2 teaspoon (2.5g) salt
1/2 cup (1 stick) cold unsalted butter, cubed
3-4 tablespoons ice water

For the Cherry Filling:
For the Cherry Filling:

2 pounds (900g) fresh, pitted sweet cherries (or frozen, thawed and drained)
1/2 cup (100g) granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon (optional)
1 tablespoon Amaretto or brandy (optional)

For the Crumble Topping:
For the Crumble Topping:

1/2 cup (60g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) cold unsalted butter, cubed
Pinch of salt

Special Equipment:
Special Equipment:

9-inch (23cm) springform pan
Rolling pin
Pastry brush

INSTRUCTIONS

Prepare the Pâte Brisée:
Prepare the Pâte Brisée:
  • In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
     
  • Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overwork the dough.
     
  • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Cherry Filling:
Prepare the Cherry Filling:

In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and cinnamon (if using). Toss to coat. Add Amaretto or brandy (if using) and set aside.

Prepare the Crumble Topping:
Prepare the Crumble Topping:

In a medium bowl, combine flour, sugar, salt, and cold butter. Using a pastry cutter or your fingertips, work the ingredients together until clumps form.