Serves 4
70 min
Cherry Cola Pie
Recipe GLPR1eb2b7915122fe
A delightful individual pie featuring a buttery, flaky crust with a lattice top and a sweet cherry filling infused with cola. The filling combines fresh cherries with cola syrup and cola for a unique, refreshing flavor. Each pie is perfectly sized for individual servings and baked until the crust is golden brown. Best enjoyed warm, ideally with cola ice cream.
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Ingredients
4 cups fresh cherries, pitted and de-stemmed
1/4 cup cola syrup
1 cup cola
1/4 cup cornstarch
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold
1/4 cup vodka
3-4 tablespoons cold water
Directions
In a medium bowl, whisk together the flour and salt.
Cut the cold butter into small pieces and add to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles pea-sized crumbs. Keep the butter cold throughout this process to maintain a flaky crust.
Drizzle the vodka over the mixture a few tablespoons at a time, gently mixing with a rubber spatula after each addition.
Add the cola syrup a few tablespoons at a time, stirring gently between each addition.
Add the cold water a few tablespoons at a time until the dough just comes together into a ball. You should still be able to see small bits of butter throughout. The dough should be slightly wet and sticky.
Divide the dough into eight equal portions and shape each into a ball. Wrap each ball individually in plastic wrap and refrigerate for at least 1 hour, or up to 2 days ahead.
In a medium saucepan over medium heat, combine the pitted cherries with the cornstarch. Add 1/4 cup of the cola and stir to combine. Continue stirring gently and bring the mixture to a boil.
Add the remaining 3/4 cup of cola and return to a boil. Remove from heat and let cool.
Preheat the oven to 350°F with the rack positioned in the middle. Remove one dough ball from the refrigerator and roll it out on a lightly floured surface to a circle approximately 6 inches in diameter and 1/8 inch thick.
Transfer the rolled dough to a 5-inch pie tin and gently press it into the bottom and sides. Trim the edges, leaving a 1/2-inch overhang. Repeat with three more dough balls to create four pie shells.
Divide the cooled cherry filling evenly among the four pie shells.
Roll out each of the remaining four dough balls into 7-inch circles. Using a pastry cutter, pizza cutter, or knife, cut each circle into strips about 1/2 inch wide.
Create a lattice pattern on each pie by weaving the strips over and under each other. Fold the ends of the lattice strips and the bottom crust overhang under itself, then crimp the edges together using a fork or your preferred crimping method.
Bake for 40 minutes, or until the crusts are golden brown. Remove from the oven and let cool slightly.
Serve the pies warm, ideally topped with cola ice cream.
