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kirschwähe or swiss cherry pie with a golden crust.
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5 from 3 votes

Swiss Sweet Cherry Pie – Kirschwähe

Traditional Swiss cherry pie (Kirschwähe) with a thin pastry crust, fresh sweet cherries, and a creamy custard filling. Perfect for cherry season.
Prep Time30 minutes
Cook Time40 minutes
Additional Time1 hour
Total Time2 hours 10 minutes
Course: Pies and Cheesecakes
Cuisine: Swiss
Servings: 10 slices
Calories: 256kcal
Author: Adina

Equipment

  • Ceramic pie or quiche dish 11-inch/ 28 cm
  • Food processor optional
  • Cherry pitter
  • 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
US - EU

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

  1. Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.
  2. Cherries: Fresh sweet cherries are traditional, but well-drained canned or preserved cherries work just as well.
  3. Ground almonds: They absorb some of the cherry juices and help keep the pastry crisp.

Nutrition

Serving: 1slice | Calories: 256kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 135mg | Fiber: 2g | Sugar: 15g