Cherry Pie Patreon: A Fan-Funded Dessert Recipe

Cherry Pie Patreon is a playful, indulgent dessert inspired by the idea of a “patron-only” treat: a rich, buttery crust filled with a double-cherry compote that gets a boozy, boozy kick from a splash of kirsch or bourbon. It’s a pie that feels special, the kind you’d make for someone you really want to impress—or for yourself on a Tuesday. The combination of tart cherries, sweet jam, and a hint of almond makes it a crowd-pleaser, and the lattice top gives it that classic, homemade look.

Ingredients

2 ½ cups (315 g) all-purpose flour, plus more for rolling
1 tsp (5 g) salt
1 tbsp (12 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) ice water, plus more if needed
4 cups (680 g) fresh or frozen pitted cherries (about 1 ½ lb)
¾ cup (150 g) granulated sugar
2 tbsp (16 g) cornstarch
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla extract
¼ tsp (1 g) almond extract
2 tbsp (30 ml) kirsch, bourbon, or cherry liqueur (optional)
1 egg, beaten with 1 tbsp (15 ml) water, for egg wash
1 tbsp (12 g) coarse sugar, for sprinkling

Instructions

Make the pie dough: In a large bowl, whisk together the flour, salt, and 1 tbsp sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle the ice water over the mixture, tossing with a fork until the dough just comes together. If needed, add more water, 1 tbsp at a time. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the filling: In a large bowl, combine the cherries, ¾ cup sugar, cornstarch, lemon juice, vanilla, almond extract, and kirsch (if using). Stir gently to coat. Let sit for 15 minutes while you roll out the dough.
Preheat the oven: Position a rack in the lower third of the oven and preheat to 375°F (190°C).
Roll the bottom crust: On a lightly floured surface, roll one disk of dough into a 12-inch round. Transfer to a 9-inch pie pan, pressing gently into the bottom and sides. Trim the overhang to about ½ inch. Refrigerate while you roll the top.
Roll the top crust: Roll the second disk into a 12-inch round. For a lattice, cut into 1-inch strips. Alternatively, keep it as a full round for a solid top.
Fill the pie: Pour the cherry filling into the chilled bottom crust, mounding it slightly. Dot with any remaining butter pieces if you like.
Top the pie: Arrange the lattice strips over the filling, weaving them if you wish, or place the full top crust over the pie. Trim the overhang to 1 inch, fold under, and crimp the edges. Cut a few slits in a solid top crust to let steam escape.
Egg wash and bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 375°F (190°C), then reduce the oven temperature to 350°F (175°C) and bake for 50–60 minutes more, until the crust is golden and the filling is bubbling through the vents. If the edges brown too quickly, cover them with foil.
Cool: Let the pie cool on a wire rack for at least 2 hours before slicing. The filling will set as it cools.

Tips

Keep everything cold: The flakiest crust comes from cold butter and ice water. If your kitchen is warm, chill the dough again before rolling.
Frozen cherries are fine: Thaw them first, drain off excess juice, and increase the cornstarch by 1 tablespoon to account for extra liquid.
Don’t skip the cooling time: Cutting a hot pie will result in runny filling. Be patient—it’s worth it.
Substitute the alcohol: If you don’t want to use kirsch or bourbon, simply replace it with 2 tablespoons of cherry juice or water. The pie will still be delicious.

Serving Suggestions

Serve this pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a grown-up twist, drizzle a little extra kirsch over the top. It’s also lovely with a cup of strong black coffee or a glass of cold milk.

Variations

Berry mix: Replace half the cherries with raspberries or blackberries for a mixed-berry pie.
Spiced cherry: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg to the filling for a warm, autumnal flavor.
Crumb topping: Instead of a lattice, top the pie with a buttery streusel (mix ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ½ tsp cinnamon).
Mini hand pies: Use the dough to make individual hand pies—just cut circles, fill, fold, and bake for 20–25 minutes.

Storage and Reheating

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place slices in a 350°F (175°C) oven for 8–10 minutes, or microwave for 20–30 seconds. The crust will lose some crispness in the microwave, so oven reheating is preferred. You can also freeze the baked pie for up to 3 months—wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use canned cherries? Yes, but drain them well and reduce the sugar to ½ cup, as canned cherries are often packed in syrup. Increase the cornstarch to 3 tablespoons to compensate for the extra moisture.

Why is my pie filling runny? This usually happens when the pie is cut too soon, or if the cornstarch wasn’t fully dissolved. Make sure to mix the cornstarch thoroughly with the sugar before adding to the cherries, and let the pie cool completely before slicing.

Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days, or frozen for up to 3 months. Thaw frozen dough in the fridge overnight before rolling.

What if I don’t have kirsch or bourbon? Just omit it or use 2 tablespoons of cherry juice. The pie will still have plenty of flavor from the cherries and almond extract.

How do I prevent the crust from burning? If the edges start to brown too quickly, cover them with strips of foil or a pie shield. You can also start the pie at a higher temperature and then reduce it, as instructed.

Can I use a store-bought crust? Yes, if you’re short on time. Use two refrigerated pie crusts, and follow the same baking instructions. The filling will still shine.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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