Not Too Sweet Spelt Cherry Pie: Easy, Melt-in-your-Mouth Treat

Bake a not-too-sweet spelt cherry pie that’s wheat-free and melt-in-your-mouth delicious. Perfect for a wholesome dessert everyone will enjoy!

My spelt classic cherry pie recipe reminds me of an American diner or sitcom. I make my cherry pie with a spelt base in my easy tart tin. It is a super easy way to make a pie that is impressive and has a few steps but is easy to master. Crunchy light and a delicious cherry-filled centre. Not too sweet. A favourite in our house is served with vanilla ice cream. You could use fresh, frozen or tinned cherries – keep the weight the same.

Takes = prep. 10 mins, rest 30 mins,
Bakes = 30 minutes
Makes = 8 to 10 serves
Equipment: 20cm (8 inches) pie dish or loose-bottom tart tin (I prefer this as it never gets stuck). I don't need to be an expert crimper on the edges.

Spelt Crust Ingredients new and improved

Makes 2 x pie crusts (top and bottom for an 8/9 inch pie dish)

• White spelt flour, or your choice – 370g (2 +2/3 cups)
• Icing/powder sugar – 1 tbs
• Salt – 1/4 ts
• Butter, chilled cubed – 200g
• Water chilled – 4-6 tbs
• Large egg yolks – 2

Cherry Filling Ingredients (make this first up to 2 days before)

• Frozen cherries, thawed and drained (save the juice) – 3 x 225g packets 650/670g
• Grated Green apple, cored, grated, skin on ok – 1 medium
• White sugar – 50g* (1/4 cup) + 1 ts for the top (add more for a sweet tooth)
• Cornflour or tapioca (2 ts) – 2 tablespoons
• Lemon zest – 1/2 lemon

Method

Step 1 Making the dough
GENTLY mix the butter and flour with the paddle attachment on your stand mixer, an electric handheld mixer, or by hand with your fingertips. Add the sugar and mix through. Add water to the egg yolks and mix with a fork, then add in. Be gentle, and do not overwork the dough.

Step 2 Rolling out the dough
REMOVE the dough onto a floured bench and bring it together with your hands. Form it into a ball, then flatten it slightly, divide it into two pieces and wrap it in plastic wrap or wax paper covers make one disc slightly bigger for the base (in my video, I had 1 x 330g and 1 x 310g. Chill in the fridge for a minimum of 30 minutes to relax the gluten. Best left for 60 minutes, or if left overnight, remove for 20-30 minutes before rolling (in winter, I need a little more time). The timing will vary depending on the temperature of your kitchen/ house.

Step 3 Lining the bottom of the pie
ROLL out the dough on a lightly floured surface until it's about 5mm (1/4 inch) thick. Line your pie dish or tart tin with the pastry, pressing it gently into the base to ensure it sits neatly. Roll back over the edges of your tart tin or use a knife to trim the excess pastry. Rewrap the offcuts and place them back in the fridge.
Beat the remaining egg and using a pastry brush lightly coat the base of the pastry with the egg wash. Chill the base again for an extra 20 minutes.

Step 4 Making the filling (best made ahead of time)
ADD drained cherries, zest, grated apple and sugar to a medium saucepan. Mix drained cherry juice (if not a little water) to cornflour and stir to make a paste, then pour over the cherry mixture and bring to a medium simmer with slight bubbles. Allow to cool slightly. If cherries are still frozen, gently heat and bring to a boil. Make a paste with water and cornflour, mix through stir and boil for 3-5 mins until thick, then allow to cool for at least 20 minutes.

Step 5 Top
Roll out the dough. I always roll the base first. Then the top.

Step 6
Once the filling is cool, pour it into your chilled and egg-washed pie shell (this will ensure the base is crispy). Add the pie top to the base and press the edges together. Cut out 3/4 slits in the middle for air to release. Brush with the egg wash and sprinkle a little white sugar. Chill in the fridge for at least 30 minutes before baking.

Step 7
Place the tart/ pie tin on a tray (I find this easier to bring in and out of the oven, and the tray will catch any drips from my pie). Bake at 200˚C for 20 minutes, then 180˚C fan for 20-30 minutes. Allow to cool for at least 2-3 hours before slicing.

Sue's Baking tips

• Filling: I would suggest making the filling up to two days in advance (less work to do on pie baking day
• Place a tray under the pie dish to catch any drips
• Cover with foil after 40 minutes if the edges are browning too much.
• Sugar: I have reduced the sugar by half from other recipes, but if you'd like a sweeter pie add more sugar.
• Flour: use either cornflour (starch in the US) or tapioca flour both work well you may need a little less tapioca.