Cherry Pie with Shortcrust Pastry and Almonds

Cherry pie is one of those desserts that does not need much explaining. Buttery shortcrust pastry, juicy cherry filling, a little cinnamon and crumbs with almonds on top. Everything bakes into a dessert that feels homely enough for a Sunday table and pretty enough to serve to guests without hesitation.

The charm of this recipe is in the balance. The pastry is delicate and buttery, the cherry filling is just sweet enough with a fruity tartness, and the almonds add that pleasant crunchy finish. It is best while still slightly warm, especially if a scoop of vanilla ice cream lands next to it.

Fruit pie

Cherry pie with buttery shortcrust pastry, thick cherry filling, a gentle touch of cinnamon and a crunchy topping made from pastry crumbs and almonds. A simple homemade dessert that shines best while still slightly warm.

Prep time about 30 minutes

Baking time about 35 minutes

Yield 1 pie

Ingredients

For the pastry

• 150 g butter, softened
• 100 g sugar
• 280 g flour
• 1 medium egg
• 1/2 teaspoon baking powder
• 1 packet vanilla sugar
• 1 pinch of salt

For the cherry filling

• 1 jar preserved sour cherries or tart cherries, drained weight about 380 g
• 350 ml cherry juice from the jar
• 1 and 1/2 heaped tablespoons cornstarch, about 20 g
• 2 to 2.5 tablespoons sugar
• a little cinnamon

For the topping

• reserved piece of pastry
• 2 tablespoons flour
• flaked almonds, to taste

Method

1. Prepare the pastry

Take the butter out of the fridge about half an hour before preparing the pastry so it softens slightly. Add the butter, sugar, flour, egg, baking powder, vanilla sugar and a pinch of salt to a large bowl. Knead everything into a smooth, soft dough. At first, the mixture may look a little crumbly, but as you knead it, it will come together into a nice dough.

2. Reserve part of the pastry for the crumble

Take a piece of the prepared dough about the size of a small orange. Wrap this piece or place it in a small container and transfer it to the fridge. You will use it later for the crumbly topping on the pie.

3. Shape the base

Roll out the remaining dough on a lightly floured work surface. Do not roll it too thin, because the base needs to hold the cherry filling nicely. Transfer the dough to a pie dish or cake tin. Smooth it over the bottom and pull it up the sides about 2 to 3 cm high. Prick the base several times with a fork and place the tin somewhere cool.

4. Prepare the cherries

Tip the sour cherries or tart cherries into a sieve and make sure you catch the juice. You need about 350 ml of cherry juice. If you have slightly less, you can add a little water if needed, but the best flavour comes when you use as much juice from the jar as possible.

5. Cook the cherry filling

Pour about two thirds of the cherry juice into a small saucepan, add the sugar and bring it to the boil. Smoothly mix the remaining juice with the cornstarch so there are no lumps. When the juice in the saucepan comes to a boil, pour in the cornstarch mixture while stirring constantly. Cook briefly until the mixture thickens and becomes glossy.

6. Add the cherries

Remove the saucepan from the heat. Stir the drained cherries into the thickened cherry filling and add a little cinnamon. Gently mix so the cherries are evenly distributed through the filling, then leave it to cool slightly.

7. Assemble the pie

Spread the slightly cooled cherry filling over the prepared pastry base and smooth it out. Take the reserved piece of pastry from the fridge, add 2 tablespoons of flour and knead it just enough for it to become more crumbly. Then roughly crumble it over the cherry filling. Add flaked almonds if desired.

8. Bake

Bake the pie in a preheated oven at 180 °C, top and bottom heat, for about 35 minutes. It is baked when the edges and the crumbs on top turn gently golden. After baking, let the pie rest for a while so the filling settles and the pie is easier to slice.

9. Serve

This cherry pie is excellent served warm. Cut it into slices and serve it plain, with powdered sugar or with a scoop of vanilla ice cream. The ice cream gives it that “one more slice, please” effect.

Tip

If you are using very tart sour cherries, add 2.5 tablespoons of sugar. If the cherries are sweeter, 2 tablespoons will be enough. Do not slice the pie straight from the oven, because the filling will still be too soft. Give it a few minutes of peace and it will cut much more neatly.

More sweet ideas to try next

If this cherry pie put you in a dessert mood, here are three more sweet ideas worth opening next. One takes dessert straight to the grill, one goes creamy and elegant with profiteroles, and one keeps things wonderfully old-school with no-bake walnut chocolate wafers.

Grilled Desserts Nobody Expects

Fruit, chocolate and sweet BBQ ideas that prove dessert can leave the oven and still steal the table.

Profiteroles with White Chocolate

Light pastry, creamy mascarpone and white chocolate for a dessert that feels a little dressed up.

Figaro Wafers

No-bake walnut chocolate slices for those days when the oven can stay quiet and dessert still happens.

Mini apple galettes

Delicate, golden, and beautifully glossy — just like from a French pâtisserie.

These mini apple galettes (Galettes aux pommes) charm with their simple elegance and authentic homemade flavor.
Perfect for your afternoon coffee or as a refined little dessert.

Ingredients

(for about 6 small galettes)

For the dough

• 175 g all-purpose flour (about 1 ½ cups)

• 1 ½ tbsp sugar

• a pinch of salt

• 110 g cold butter, cubed (½ cup)

• 1 tbsp yogurt

For the filling

• 2 apples (tart variety)

• 2 tbsp apricot jam

• a little lemon juice

For brushing & topping

• some juice (from the marinated apples)

• sliced almonds

• brown sugar

• apricot jam (for glazing after baking)

• powdered sugar for dusting

Preparation

1. In a bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub in with your fingertips (or use a pastry blender) until you get a crumbly texture. Add the yogurt and knead gently just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

2. Peel, core, and thinly slice the apples. Drizzle with a bit of lemon juice to prevent browning. Preheat the oven to 185°C (365°F).

3. On a lightly floured surface, roll out the dough and cut out 6 circles (about 12 cm / 5 inches in diameter). Place them on a parchment-lined baking sheet. Spread about 1 teaspoon of apricot jam in the center of each circle, leaving about a 2 cm (¾ inch) border.

4. Arrange the apple slices in a fan shape (three small overlapping fans) and sprinkle lightly with brown sugar.

5. Fold the dough edges about 1 cm (½ inch) inward over the apples. Brush the edges with a bit of apple-lemon juice and sprinkle with sliced almonds.

6. Bake for 25–30 minutes, until the galettes are golden brown.

7. While still warm, brush the apples with a little apricot jam for a glossy finish and dust the edges with powdered sugar before serving.

Refined, slightly rustic, and completely magical — a dessert that looks straight out of a pâtisserie, yet comes straight from your kitchen.

👉 Explore more

• 30-minute meals • Taraggon Potica • Stuffed Pumpkin Balls • Donuts

FAQ – Mini Apple Galettes

1. Can I make the dough ahead of time?
Absolutely. You can prepare the dough a day in advance and keep it wrapped in the fridge. Let it soften slightly before rolling.

2. What apples work best?
Tart varieties like Elstar or Boskop work beautifully — they hold their shape and caramelize nicely.

3. Can I use another jam instead of apricot?
Yes! Peach or apple jam works well too, though apricot gives the most beautiful glossy finish.

4. How should I store the galettes?
Once cooled, store them in an airtight container at room temperature for 1–2 days, or reheat briefly in the oven to restore crispness.

5. Can I freeze the dough?
Yes, the dough can be frozen for up to 2 months. Defrost it in the fridge overnight before use.

Apple Crumble – A Classic That Never Fails

When the air smells like autumn and your kitchen calls for something cozy, this recipe is the answer. Soft, cinnamon-kissed apple slices hide under a golden, crunchy topping — pure comfort in every spoonful. Best part? It’s made in one baking dish with almost no effort.

Ingredients (serves 4)

• 5 large juicy apples

• 100 g white sugar

• 50 g brown sugar

• 1 tsp ground cinnamon

• 50 g butter (at room temperature)

• 100 g flour

• 50 g chopped walnuts or almonds (optional)

• 1 tbsp lemon juice

👉 For serving: whipped cream or a scoop of vanilla ice cream

Instructions

1. Preheat the oven to 180 °C (350 °F).

2. Prepare the apples: peel them, remove the cores, and slice into thin rings. Drizzle with lemon juice to keep them from browning.

3. Make the crumble topping: in a bowl, mix white and brown sugar, cinnamon, flour, and chopped nuts. Add the butter and rub it into the mixture with your fingers until it turns crumbly and sandy.

4. Assemble: arrange the apple slices evenly in a baking dish and sprinkle the crumble mixture on top.

5. Bake for 25–30 minutes, until the apples are tender and the topping is golden and crisp.

💡 Tip: Serve it warm — with a dollop of whipped cream or a scoop of vanilla ice cream, it transforms into the ultimate cozy dessert.

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Pear Squares

When autumn arrives, there’s something comforting about a dessert that blends simplicity, warmth, and homeliness. These pear squares bring together a light sponge cake, creamy ricotta filling, and tender pear slices, all wrapped in golden puff pastry. With every bite, you’ll taste a perfect balance of fluffy, creamy, and fruity layers.

It’s the kind of dessert you can make on a weekday without much fuss, yet it looks and tastes like something prepared for a special occasion. Once cooled, it cuts beautifully into neat squares, making it a great choice for Sunday gatherings, festive lunches, or simply when you want to spoil your loved ones.

The best part is its versatility: while pears shine in this version, you can swap them for apples, peaches, or apricots, depending on the season. Either way, you’ll end up with a dessert that feels both rustic and refined.

Ingredients

Filling

• 500 g ricotta (or cottage cheese)

• 150 g sugar

• 2 eggs

• 2 heaping tablespoons semolina

• 1 packet vanilla sugar (8 g)

• zest of 1/2 lemon

Sponge cake

• 3 eggs

• 3 tablespoons sugar

• 2 tablespoons flour

• 1 tablespoon cocoa powder

• 1/4 teaspoon baking powder

• 3 tablespoons oil

• 3 tablespoons milk

Sugar syrup

• 100 ml water

• 60 g sugar

Egg wash

• 1 egg

• 30 ml milk

Other

• powdered sugar, for dusting

• 2 sheets puff pastry (rolled, 275 g each)

• 4 pears

Method

1. Prepare the pears
   Halve the pears, remove the cores, and slice them thinly.

2. Make the filling
   In a bowl, mix ricotta, sugar, eggs, semolina, vanilla sugar, and lemon zest until smooth.

3. Sugar syrup
   In a small saucepan, combine water and sugar. Boil for 10 minutes until slightly thickened, then set aside.

4. Sponge cake

   • Beat the eggs with sugar for about 8 minutes until pale and fluffy.

   • Add oil and milk.

   • Gently fold in sifted flour, cocoa, and baking powder.

   • Spread the mixture onto a baking tray lined with parchment paper, about the size of your puff pastry (roughly 0.5 cm thick).

   • Bake at 185 °C (365 °F) for about 12 minutes. Cool, then remove the parchment.

5. Assembly

   • Place one sheet of puff pastry on a lined baking tray and brush with the egg–milk mixture.

   • Lay the sponge cake on top (trim if needed so there’s a 1.5 cm border).

   • Brush the sponge with sugar syrup, then spread the ricotta filling evenly and layer the pear slices on top.

   • Cover with the second puff pastry sheet. Press the edges firmly to seal.

   • Prick the surface with a toothpick and brush with the remaining egg wash.

6. Baking
   Bake at 185 °C (365 °F) for about 37 minutes, until golden brown and crisp.

7. Serving
   Let the dessert cool completely before cutting into squares. Dust with powdered sugar just before serving.

💡 Tip: Assemble the dessert directly on a baking tray lined with parchment paper – it saves the trouble of moving it later. You can replace pears with any seasonal fruit for a fresh twist.

❓ FAQ – Pear Squares

1. Can I replace pears with other fruit?
Yes! Apples, peaches, or apricots work beautifully. Just slice them thinly and layer as you would pears.

2. Can I use low-fat ricotta or cottage cheese?
You can, but the filling will be less creamy. Full-fat ricotta gives the richest flavor and texture.

3. How do I know when the pastry is baked?
The puff pastry should be golden brown and crisp on top. Check during the last 5 minutes to avoid overbaking.

4. How long do pear squares keep?
They stay fresh for 2–3 days in the fridge, but the pastry is crispiest on the first day after baking.

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