This crustless yellow cherry pie is a delightful twist on the classic dessert, perfect for showcasing the bright, sweet flavor of yellow cherries. Without the fuss of rolling or chilling dough, this recipe is simple, quick, and lets the fruit shine. It’s an ideal summer treat for anyone craving pie without the extra work.
Ingredients
- 3 cups fresh yellow cherries, pitted and halved
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, but recommended)
- 2 large eggs
- 1 cup whole milk (or half-and-half for a richer custard)
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, melted and slightly cooled
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or deep-dish tart pan with butter or nonstick spray.
- Arrange the pitted and halved yellow cherries evenly in the bottom of the prepared pie dish.
- In a small bowl, mix together the granulated sugar, cornstarch, and salt. Sprinkle this mixture over the cherries, tossing gently to coat. This helps thicken the juices as the pie bakes.
- In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Add the flour and whisk until smooth and free of lumps. Finally, whisk in the melted butter.
- Pour the batter evenly over the cherries. Use a spatula to gently nudge the cherries so they’re evenly dispersed and not all sunken to one side.
- Bake for 45-55 minutes, or until the custard is set and lightly golden on top. A knife inserted near the center should come out mostly clean; a little wobble in the center is fine as it firms up while cooling.
- Let the pie cool on a wire rack for at least 30 minutes before slicing. The pie can be served warm, at room temperature, or chilled, depending on your preference.
- Dust with powdered sugar just before serving, if desired.
Tips
- Substituting cherries: If you can’t find yellow cherries, Rainier or Royal Ann varieties work well. You can also use a mix of yellow and red cherries for color.
- Making it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend. Almond flour will add a nutty flavor and soft texture.
- Preventing a soggy pie: Tossing cherries with cornstarch before baking helps absorb excess juices. Don’t skip this step, especially with ripe cherries.
- Sweetness adjustment: Taste your cherries before baking. If they’re very sweet, reduce the sugar by 2-3 tablespoons; for tart cherries, add an extra tablespoon.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.
- Chill the pie and serve with a drizzle of honey or a spoonful of Greek yogurt for a lighter, breakfast-friendly option.
- Add toasted sliced almonds or a sprinkle of lemon zest on top for extra texture and flavor contrast.
Variations
- Individual pies: Bake the mixture in ramekins for personal servings. Reduce baking time to 30-35 minutes.
- Spiced version: Add 1/2 teaspoon ground cinnamon or cardamom to the batter for a warm, aromatic twist.
- Berry blend: Substitute 1 cup of cherries with blueberries or raspberries for a mixed fruit pie.
- Dairy-free: Use oat milk or almond milk, and swap the butter for melted coconut oil or a vegan butter substitute.
Storage and Reheating
- Refrigeration: Store leftover pie covered in the refrigerator for up to 3 days. The custard may firm up further as it chills.
- Freezing: For longer storage, wrap slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: To serve warm, reheat slices in a 300°F (150°C) oven for 10-15 minutes, or microwave individual portions for 20-30 seconds. Avoid overheating to prevent the custard from curdling.
Frequently Asked Questions
-
Can I use frozen yellow cherries?
Yes, you can use frozen cherries if fresh are not available. Thaw them completely and drain off excess liquid before using. You may need to increase the cornstarch by an extra teaspoon to account for the added moisture. -
Is this pie supposed to be runny?
The filling should be softly set, like a clafoutis or custard pie. If it’s too runny, it may need more baking time or additional cornstarch. Letting it cool fully also helps it set. -
Can I make this recipe ahead of time?
Absolutely. This pie is delicious both fresh and after chilling. Make it up to 24 hours in advance and store in the refrigerator. Dust with powdered sugar just before serving to keep the top looking fresh. -
Do I need to pit the cherries?
Yes, always pit cherries for pies to avoid unpleasant bites and choking hazards. A cherry pitter makes quick work of this task, but you can also use a sturdy straw or chopstick if needed. -
What if I don’t have almond extract?
You can omit it, but almond extract enhances the cherry flavor beautifully. If you like, substitute with a splash of amaretto liqueur or simply use extra vanilla extract. -
Can I double the recipe for a crowd?
Yes, double the ingredients and bake in a 9×13-inch baking dish. Baking time may increase by 10-15 minutes; check for doneness by gently shaking the pan and inserting a knife near the center.