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since 1923

Crusty Cherry Pie


  • Difficulty media
  • Total time 1 ora e 55 minuti
  • Preparation time 25 minuti
  • Cooking time 30 minuti
  • Servings 4 persone
  • Best as Merenda
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This recipe is by Lucia Arlandini Foodblogger
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  • Fiordifrutta Cherry 2/3 cup
  • Butter 3/4 cup
  • Confectioner’s sugar 1 cup
  • Fresh cherries
  • Baking powder 1/2 tsp
  • Uovo 1
  • Sale A pinch
  • Flour 2 3/4 Cups


Preheat the oven to 180°C/356F. Sift together the flour, sugar, salt and baking powder. Working quickly, rub the cold butter into the dry mix until a rough pastry forms. Shape the pastry into a ball, cover with plastic wrap and leave in the refrigerator for at least an hour. When ready, divide the pastry into two parts. On a floured surface roll out the first part to about ½cm thickness. Transfer to a lined oven tray and cover the surface with Rigoni di Asiago Cherry Jam and fresh, pitted cherries. Take the remaining pastry and break into small pieces to cover the surface of the pie. Bake at 180°C /356F for 30 mins and leave to cool. Serve with a dusting of confectioner’s sugar if desired.