Crusty Cherry Pie

Crusty Cherry Pie

Prep Time: 20 minutes | Total Time: 1 hour


  • 2 3/4 cups flour
  • 3/4 cup butter
  • 1 egg
  • 1 cup confectioner’s sugar
  • a pinch of salt
  • 2/3 cup Rigoni di Asiago Cherry Jam
  • fresh cherries
  • 1/2 tsp baking powder


  1. Preheat the oven to 180°C/356F.
  2. Sift together the flour, sugar, salt and baking powder.
  3. Working quickly, rub the cold butter into the dry mix until a rough pastry forms.
  4. Shape the pastry into a ball, cover with plastic wrap and leave in the refrigerator for at least an hour.
  5. When ready, divide the pastry into two parts. On a floured surface roll out the first part to about 1/2cm thickness.
  6. Transfer to a lined oven tray and cover the surface with Rigoni di Asiago Cherry Jam and fresh, pitted cherries.
  7. Take the remaining pastry and break into small pieces to cover the surface of the pie.
  8. Bake at 180°C /356F for 30 mins and leave to cool.
  9. Serve with a dusting of confectioner’s sugar if desired, fitted with a star-shaped tip.
  10. Coat each muffin with a light layer of Rigoni di Asiago Blueberry Jam before decorating with the frosting.
  11. Finish each cup cake with a fresh blueberry.
  12. Keep in the fridge until ready to serve.
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