Search Recipes

Easy Cherry Preserves Pie


For the Filling:

1 1/2 cups Bonne Maman Cherry Preserves

1 teaspoon fresh lemon juice

For the Crust:

2 1/2 cups unbleached all purpose flour

1 tablespoon sugar, plus extra for crust

3/4 teaspoon salt

1 cup chilled unsalted butter, cut into 1/4-inch cubes, plus extra for crust

7-8 tablespoons (or more) ice water


For Crust:

Whisk flour, sugar, and salt in large bowl. Add butter and squish in with hands until small clumps form. Add 6 tablespoons ice water; mix gently with fork until dough holds its shape when small pieces are pressed between fingertips, add remaining tablespoons of water as needed. Divide dough into 2 equal balls. Flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Let dough soften slightly before rolling out. Dough can stay refrigerated for up to 2 days.

For Filling:

Mix Bonne Maman Cherry Preserves with the fresh lemon juice in a medium bowl.

Roll out both dough balls on floured surface to 12-inch round. Transfer one dough to a 9-inch glass pie dish and trim leaving a 1/2 inch of overhang. On the second rolled dough, use a large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips. Transfer filling to dough-lined dish. Cut in small chucks of butter. Arrange dough strips atop filling, forming lattice; trim overhang. Fold bottom crust up over ends of strips and crimp edges to seal. Brush crust with butter and sprinkle lightly with sugar