Kirschwähe is a traditional Swiss cherry pie made with a thin pastry crust, sweet cherries, and a simple custard filling. It's one of my favorite ways to use fresh cherries during the short cherry season.
Every summer, our huge old cherry tree gives us more cherries than we can possibly eat. I preserve cherries in jars, make cherry butter, freeze bags for later, bake cherry loaf cake, and still end up looking for more recipes. This Swiss cherry pie is one I make almost every year.
If you also have more cherries than you know what to do with, have a look at my Cherry Recipes collection.
Ingredients: 10 | Prep Time: 30 minutes | Cook Time: 40 minutes | Servings: 10 slices | Difficulty: Easy
What is a Kirschwähe?
A Wähe is a traditional Swiss pie or tart. It is usually made with a thin pastry crust, fruit or vegetables, and a simple mixture of eggs and cream that bakes into a light custard.
Fruit Wähe is often made with cherries, apricots, plums, apples, or peaches, although savory versions are just as popular in Switzerland.
Recipe ingredients
Cherries: Fresh sweet cherries are my favorite for this pie, but preserved or canned sweet cherries work well too. If using preserved cherries, drain them very well before adding them to the crust.
- Try this German Cherry Cake, too, this season.
Ground almonds: Don't skip them. They absorb some of the cherry juices and help keep the pastry crisp instead of soggy.
Cream: I use single cream (about 18% fat). If you can't find it, light cream or half-and-half are good substitutes.
Pastry: The dough is softer than a classic shortcrust. After chilling, it becomes easy to roll and bakes into a thin, crisp crust with beautifully golden edges.
See the recipe card for full information on ingredients and quantities.
How to make Swiss cherry pie?
You can make the crust either by hand or in a food processor.
Step #1: Make the dough with flour, salt, butter, and water. Chill it for 1 hour; it will become much easier to handle.
Step #2: Lightly flour the working surface and roll the dough into a circle. Transfer it to the baking dish and prick it with a fork.
Step #3: Sprinkle the dough with almonds, add the cherries, and pour in the dairy filling.
Step #4: Bake for 40 minutes, or until the filling is set and the crust is golden brown. Let cool and set before slicing.
Can I use frozen or canned cherries?
Fresh cherries are my favorite, but frozen or canned cherries work as well.
- Frozen: Thaw completely and drain well.
- Canned or preserved: Drain well before using.
This recipe also works well with apricots, peaches, plums, apples, or preserved sweet or sour cherries.
Storage
Room temperature: The pie can stay on the counter for several hours on the day you bake it.
Refrigerator: Cover well and refrigerate for up to 3 days. Let it come to room temperature before serving, or warm individual slices slightly if you prefer.
More cherry bakes
Recipe
Swiss Sweet Cherry Pie - Kirschwähe
Equipment
- Ceramic pie or quiche dish 11-inch/ 28 cm
- Food processor optional
- Rolling Pin
- Bowls
Ingredients
Crust:
- 1⅔ cup all-purpose flour Note 1
- ½ teaspoon salt
- ⅓ cup unsalted butter
- ⅓ cup + 1 ½ tablespoons water
Cherries:
- 1.6 lbs fresh sweet cherries Note 2
- 2 tablespoons granulated sugar
Filling:
- ⅓ cup + 1 ½ tablespoons full-fat milk
- ⅓ cup + 1 ½ tablespoons single cream
- 1 egg
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 3 tablespoons ground almonds Note 3
Instructions
Crust:
- Make the dough: Combine the flour and salt in a food processor. Add the cubed butter and process until the mixture resembles fine breadcrumbs. Add the water and pulse just until a soft, smooth dough forms.1⅔ cup all-purpose flour + ½ teaspoon salt; add ⅓ cup unsalted butter; add ⅓ cup + 1 ½ tablespoons water
- Make the dough by hand: Rub the butter into the flour mixture with your fingertips or a pastry cutter. Gradually add the water and knead briefly until smooth.
- Chill dough: Wrap the dough in plastic wrap and refrigerate for 1 hour. The dough is softer than classic shortcrust pastry. Chilling it for 1 hour makes it easy to roll and handle. Pit the cherries in the meantime.
Prepare the filling:
- Preheat the oven to 430°F/220°C. Lightly butter a ceramic pie or quiche dish and line it with parchment paper, leaving some overhang to help lift out the baked pie.
- Pit the cherries, toss them with 2 tablespoons sugar, and spread them over the crust.1.6 lbs fresh sweet cherries + 2 tablespoons granulated sugar
- Mix the filling: Whisk together the milk, cream, egg, remaining 2 tablespoons sugar, and cornstarch. Slowly pour the mixture over the cherries.⅓ cup + 1 ½ tablespoons full-fat milk + ⅓ cup + 1 ½ tablespoons single cream + 1 egg + 2 tablespoons granulated sugar + 1 teaspoon cornstarch
Assemble the pie:
- Roll the dough: Lightly flour the work surface and roll the dough into a 13-inch/ 33 cm circle.
- Transfer the dough to the prepared dish (wrapping it around the rolling pin makes this easier). Press it gently into the dish and trim or fold the edges so they are even. Prick the base all over with a fork.
- Sprinkle the ground almonds evenly over the crust.3 tablespoons ground almonds
- Bake the pie for about 40 minutes, or until the custard is set and the crust is golden brown. Let the pie cool and set before slicing.
Notes
- Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.
- Cherries: Fresh sweet cherries are traditional, but well-drained canned or preserved cherries work just as well.
- Ground almonds: They absorb some of the cherry juices and help keep the pastry crisp.
Jan says
Looks delicious! Can I use frozen cherries?
Adina says
Hi Jan. Yes, frozen cherries are fine. Defrost, drain, and pat them a little bit dry with kitchen paper before adding them to the pie.
Rachael says
Cherries in Australia mean Christmas, so they always feel like a special treat to me. While driving the long way to my husbands, family's holiday house monthly our 11 month old twins could sleep a bit longer in the car we happened apon a man selling cherries from an old caravan. We brought a huge box and I am just pulling this recipe out of the oven. At the holiday house we only had a 24cm dish so ours is a bit deeper but it worked really well. Might be a new dessert for Christmas day!
Adina says
Hi Rachel, so happy to read your comment. Amazing to think that people associate cherries with Christmas, but of course, it is normal for you there. I wish I will get to spend Christmas in Australia one day. 🙂 Enjoy the cherry pie.
grace says
i LOVE cherries and that filling looks amazing! what an appealing treat. 🙂
Thao @ In Good Flavor says
Wow! You've got quite a cherry goods factory. They all sound delicious! I love anything flan or custardy, and this fantastic! I love all the cherries in them!!