Swiss Sweet Cherry Pie
Kirschwähe is a traditional Swiss cherry pie made with a thin pastry crust, sweet cherries, and a simple custard filling. It's one of my favorite ways to use fresh cherries during the short cherry season. Every summer, our huge old cherry tree gives us more cherries than we can possibly eat.
- 1⅔ cup all-purpose flour (Note 1)
- ½ teaspoon salt
- ⅓ cup unsalted butter
- ⅓ cup + 1 ½ tablespoons water
- 1.6 lbs fresh sweet cherries (Note 2)
- 2 tablespoons granulated sugar
- ⅓ cup + 1 ½ tablespoons full-fat milk
- ⅓ cup + 1 ½ tablespoons single cream
- 1 egg
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 3 tablespoons ground almonds (Note 3)
- Make the dough: Combine the flour and salt in a food processor. Add the cubed butter and process until the mixture resembles fine breadcrumbs. Add the water and pulse just until a soft, smooth dough forms.1⅔ cup all-purpose flour + ½ teaspoon salt; add ⅓ cup unsalted butter; add ⅓ cup + 1 ½ tablespoons water
- Make the dough by hand: Rub the butter into the flour mixture with your fingertips or a pastry cutter. Gradually add the water and knead briefly until smooth.
- Chill dough: Wrap the dough in plastic wrap and refrigerate for 1 hour. The dough is softer than classic shortcrust pastry. Chilling it for 1 hour makes it easy to roll and handle. Pit the cherries in the meantime.
- Preheat the oven to 430°F/220°C. Lightly butter a ceramic pie or quiche dish and line it with parchment paper, leaving some overhang to help lift out the baked pie.
- Pit the cherries, toss them with 2 tablespoons sugar, and spread them over the crust.1.6 lbs fresh sweet cherries + 2 tablespoons granulated sugar
- Mix the filling: Whisk together the milk, cream, egg, remaining 2 tablespoons sugar, and cornstarch. Slowly pour the mixture over the cherries.⅓ cup + 1 ½ tablespoons full-fat milk + ⅓ cup + 1 ½ tablespoons single cream + 1 egg + 2 tablespoons granulated sugar + 1 teaspoon cornstarch
- Roll the dough: Lightly flour the work surface and roll the dough into a 13-inch/ 33 cm circle.
- Transfer the dough to the prepared dish (wrapping it around the rolling pin makes this easier). Press it gently into the dish and trim or fold the edges so they are even. Prick the base all over with a fork.
- Sprinkle the ground almonds evenly over the crust.3 tablespoons ground almonds
- Bake the pie for about 40 minutes, or until the custard is set and the crust is golden brown. Let the pie cool and set before slicing.
I preserve cherries in jars, make cherry butter, freeze bags for later, bake cherry loaf cake, and still end up looking for more recipes. This Swiss cherry pie is one I make almost every year.
If you also have more cherries than you know what to do with, have a look at my Cherry Recipes collection. Ingredients: 10 | Prep Time: 30 minutes | Cook Time: 40 minutes | Servings: 10 slices | Difficulty: Easy What is a Kirschwähe?
A Wähe is a traditional Swiss pie or tart. It is usually made with a thin pastry crust, fruit or vegetables, and a simple mixture of eggs and cream that bakes into a light custard. Fruit Wähe is often made with cherries, apricots, plums, apples, or peaches, although savory versions are just as popular in Switzerland.
Recipe ingredients
Cherries: Fresh sweet cherries are my favorite for this pie, but preserved or canned sweet cherries work well too.
If using preserved cherries, drain them very well before adding them to the crust.
- Try this German Cherry Cake, too, this season.
Ground almonds: Don't skip them. They absorb some of the cherry juices and help keep the pastry crisp instead of soggy.
Cream: I use single cream (about 18% fat). If you can't find it, light cream or half-and-half are good substitutes.
Pastry: The dough is softer than a classic shortcrust. After chilling, it becomes easy to roll and bakes into a thin, crisp crust with beautifully golden edges.
See the recipe card for full information on ingredients and quantities. How to make Swiss cherry pie? You can make the crust either by hand or in a food processor.
Step #1: Make the dough with flour, salt, butter, and water. Chill it for 1 hour; it will become much easier to handle. Step #2: Lightly flour the working surface and roll the dough into a circle.
Transfer it to the baking dish and prick it with a fork. Step #3: Sprinkle the dough with almonds, add the cherries, and pour in the dairy filling. Step #4: Bake for 40 minutes, or until the filling is set and the crust is golden brown.
Let cool and set before slicing. Can I use frozen or canned cherries?
Fresh cherries are my favorite, but frozen or canned cherries work as well.
- Frozen: Thaw completely and drain well.
- Canned or preserved: Drain well before using.
This recipe also works well with apricots, peaches, plums, apples, or preserved sweet or sour cherries.
Storage
Room temperature: The pie can stay on the counter for several hours on the day you bake it. Refrigerator: Cover well and refrigerate for up to 3 days.
Let it come to room temperature before serving, or warm individual slices slightly if you prefer.
Equipment
- Ceramic pie or quiche dish 11-inch/ 28 cm
- Food processor optional
- Rolling Pin
- Bowls
Notes
- Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.
- Cherries: Fresh sweet cherries are traditional, but well-drained canned or preserved cherries work just as well.
- Ground almonds: They absorb some of the cherry juices and help keep the pastry crisp.
