Dark Cherry Crostata

We cannot tell a lie.... This is our favorite version of cherry pie!

Ingredients

1 refrigerated rolled pie crust

4 cups frozen dark sweet cherries, thawed

2/3 cup granulated sugar

1/2 cup water

1 tablespoon fresh mandarin orange juice

1/4 cup cornstarch

1/2 teaspoon almond extract

1 tablespoon heavy cream

1 tablespoon raw sugar

Zest of 1 mandarin orange

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper. Let the refrigerated pie crust stand at room temperature for about 10–15 minutes, until it unrolls easily without cracking. 

2. Add the thawed cherries and granulated sugar to a medium saucepan.

3. In a measuring cup, whisk together the water, mandarin orange juice, and cornstarch until completely smooth.

4. Immediately pour the slurry over the cherries and stir to combine. Bring the mixture to a boil over medium heat, stirring frequently.

5. Once bubbling, reduce the heat and simmer for 1–2 minutes, until thick and glossy. Remove from the heat, stir in the almond extract, and let cool completely.

6. Roll the pastry into a 10-inch round and transfer it to the prepared baking sheet.

7. Spoon about 2 cups of the cooled cherry filling into the center, leaving a 1- to 2-inch border. Fold the edges of the dough over the filling, pleating as you go.

8. Brush the pastry with the heavy cream, then evenly sprinkle the brushed pastry with raw sugar.

9. Bake for 35–40 minutes, until the crust is deeply golden and the filling is bubbling.

10. Sprinkle the zest over the cherry filling and cool the crostat for at least 20 minutes before slicing and serving.

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Dark Cherry Crostata

Yield: 4

Author: Alicia Shevetone

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

We cannot tell a lie.... This is our favorite version of cherry pie!

Ingredients

• 1 refrigerated rolled pie crust
• 4 cups frozen dark sweet cherries, thawed
• 2/3 cup granulated sugar
• 1/2 cup water
• 1 tablespoon fresh mandarin orange juice
• 1/4 cup cornstarch
• 1/2 teaspoon almond extract
• 1 tablespoon heavy cream
• 1 tablespoon raw sugar
• Zest of 1 mandarin orange

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper. Let the refrigerated pie crust stand at room temperature for about 10–15 minutes, until it unrolls easily without cracking.
2. Add the thawed cherries and granulated sugar to a medium saucepan.
3. In a measuring cup, whisk together the water, mandarin orange juice, and cornstarch until completely smooth.
4. Immediately pour the slurry over the cherries and stir to combine. Bring the mixture to a boil over medium heat, stirring frequently.
5. Once bubbling, reduce the heat and simmer for 1–2 minutes, until thick and glossy. Remove from the heat, stir in the almond extract, and let cool completely.
6. Roll the pastry into a 10-inch round and transfer it to the prepared baking sheet.
7. Spoon about 2 cups of the cooled cherry filling into the center, leaving a 1- to 2-inch border. Fold the edges of the dough over the filling, pleating as you go.
8. Brush the pastry with the heavy cream, then evenly sprinkle the brushed pastry with raw sugar.
9. Bake for 35–40 minutes, until the crust is deeply golden and the filling is bubbling.
10. Sprinkle the zest over the cherry filling and cool the crostat for at least 20 minutes before slicing and serving.

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