Ingredients
Scale
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 1 can (21 oz) cherry pie filling (with whole cherries)
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ cup milk
- ½ cup unsalted butter, melted
Instructions
- In a bowl, mix 1½ cups flour with salt. Cut in the cold butter until the mixture is crumbly. Add ice water, one tablespoon at a time, until the dough comes together. Press the dough evenly into an 8×8-inch baking dish and chill for 15 minutes.
- Preheat the oven to 350°F (175°C) while the crust is chilling for 5 minutes.
- Bake the chilled crust just until set but not browned, for 10 minutes.
- Stir the cornstarch into the cherry pie filling until smooth and glossy. Spoon evenly over the warm crust, which takes about 5 minutes.
- In a bowl, whisk together 1 cup flour, granulated sugar, and baking powder. Stir in the milk, then mix in the melted butter, creating a thick but pourable batter, which takes about 5 minutes.
- Gently pour the batter over the cherries, letting it settle without spreading too much, which should take about 3 minutes.
- Bake uncovered until the topping is deeply golden and the cherries are bubbling around the edges, for 40-45 minutes.
- Let the pie rest for 30 minutes before slicing to reveal beautiful layers.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg