RTZ x Cherry Pie: A Tangy-Sweet Fusion Recipe

RTZ x Cherry Pie is a bold, modern twist on the classic American cherry pie, where the rich, buttery crust meets a tangy, slightly savory filling inspired by the flavors of a rum-and-zest (RTZ) cocktail. The result is a dessert that balances sweet cherries with a bright citrus kick and a hint of warm spice, all encased in a flaky, golden crust. It’s a showstopper for summer gatherings or a cozy winter treat, and it’s easier than you think—especially with a few clever shortcuts.

Ingredients

2 ½ cups (313 g) all-purpose flour, plus more for rolling
1 teaspoon (5 g) salt
1 tablespoon (12 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) ice water (plus 2–3 tablespoons extra if needed)
6 cups (900 g) fresh or frozen pitted cherries (if frozen, thaw and drain well)
¾ cup (150 g) granulated sugar
¼ cup (30 g) cornstarch
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) orange zest (from about 1 large orange)
1 teaspoon (5 ml) vanilla extract
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
2 tablespoons (30 ml) dark rum (optional, for adults; omit for non-alcoholic version)
1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
1 tablespoon (12 g) coarse sugar (like turbinado), for sprinkling

Instructions

Make the dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Prepare the filling: In a large saucepan, combine cherries, sugar, cornstarch, lemon juice, orange zest, vanilla, cinnamon, nutmeg, and rum (if using). Stir well. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8–10 minutes. Remove from heat and let cool completely. (You can speed this up by spreading it on a plate and refrigerating for 15 minutes.)
Preheat the oven: Place a baking sheet on the lower oven rack and preheat to 425°F (220°C).
Roll the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie dish. Trim the overhang to about 1 inch (2.5 cm) beyond the rim. Spoon the cooled filling into the crust.
Roll the top crust: Roll the second disc into a 12-inch (30 cm) circle. You can place it whole over the filling, or cut it into strips for a lattice. If using a whole crust, cut a few slits on top to allow steam to escape. Crimp the edges to seal.
Brush and bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 30–35 minutes, until the crust is deep golden brown 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. This allows the filling to set.

Tips

Keep everything cold: For a flaky crust, the butter must be cold. If your kitchen is warm, chill the dough again for 10 minutes before rolling.
Thicken the filling: If your cherries are very juicy, increase the cornstarch to 5 tablespoons (40 g). The filling should be thick and glossy when it comes off the heat.
No rum? No problem: Just omit it, or replace with 1 teaspoon of rum extract mixed with 2 tablespoons of water. The pie will still have that warm, complex flavor.
Frozen cherries: If using frozen, thaw them completely and drain off excess liquid before measuring. Pat them dry with paper towels to avoid a watery filling.

Serving Suggestions

Serve warm (but not hot) with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The cold creaminess contrasts beautifully with the tangy filling. For a special touch, drizzle with a little extra dark rum or a caramel sauce.

Variations

RTZ x Cherry Hand Pies: Instead of a full pie, roll the dough and cut into circles, fill with the cherry mixture, fold, and crimp. Bake at 375°F (190°C) for 20–25 minutes.
Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum. The crust will be a bit more delicate, so handle gently.
Spice it up: Add a pinch of ground cardamom or a star anise to the filling for a more aromatic twist.
Berry mix: Substitute half the cherries with raspberries or blackberries for a more complex flavor.

Storage and Reheating

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or microwave individual slices for 20–30 seconds. The crust may soften in the microwave, so the oven method is preferred for crispness. You can also freeze the baked pie for up to 3 months; thaw overnight in the fridge and reheat as directed.

Frequently Asked Questions

Can I use store-bought pie crust? Yes, absolutely. Use two refrigerated pie crusts from the store. The filling will still shine, and you’ll save time. Just follow the same baking instructions.

Why is my pie filling runny? This usually happens if the filling wasn’t cooked long enough or if the cherries released too much juice. Make sure the filling is thick and bubbling before adding it to the crust, and let the pie cool completely before slicing. Also, ensure you’re using the correct amount of cornstarch.

Can I make this pie ahead of time? Yes, you can assemble the pie (without the egg wash) and refrigerate it for up to 24 hours before baking. When ready, brush with egg wash and bake as directed, adding 5 minutes to the baking time. You can also bake the pie fully and reheat it on the day of serving.

What if I don’t have a pie dish? You can use a 9-inch (23 cm) cast-iron skillet or a deep-dish pie pan. Adjust the baking time if the pan is shallower—check for doneness at the 45-minute mark.

Can I omit the alcohol? Yes, simply leave out the rum. The pie will still have a lovely citrus flavor. If you want the rum flavor without alcohol, use ½ teaspoon rum extract mixed with 2 tablespoons of water.

How do I prevent the crust from burning? If the edges are browning too fast, cover the entire pie with a pie shield or strips of aluminum foil after the first 20 minutes of baking. This allows the center to bake without over-darkening the edges.

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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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