Cherry Pie with Pomegranate Liqueur
Prep time
Cook time
Total time
Recipe by:
Serves: 6
Pie Crust (Makes 2 (9-inch) pie crusts)
  • 1½ cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup butter, cut into chunks
  • 5 tablespoons ice-cold water
  • 4 cups fresh Bing cherries, stems and pits removed
  • ½ cup sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, melted
  • 4 tablespoons pomegranate liqueur
  • 4 tablespoons cornstarch
  • 1 egg, beaten
Pie Crust (Makes 2 (9-inch) pie crusts)
  1. In a large mixing bowl, add the flour and salt and combine. With a pastry cutter or tines of a fork, gradually cut in the cold butter and combine the mixture until it reaches the texture of coarse cornmeal.
  2. Gradually add the cold water until it is incorporated and roll the dough together with your hands to form a ball.
  3. Divide the ball into two smaller balls cover each with a wet paper towel to prevent drying out. Refrigerate until ready to use.
  1. Preheat the oven to 425ºF.
  2. Make sure the cherry stems and pits have been removed and place the cherries into a large mixing bowl. Add the sugar, lemon juice, butter, and pomegranate liqueur and mix with a large spoon. Using the back of the spoon, mash some of the cherries to release their juice. Sprinkle the cornstarch evenly over the mixture and stir to combine. Let the mixture rest for 30 minutes at room temperature.
  3. On a clean countertop or a large cutting board, sprinkle with flour and add one of the balls of dough. Flatten the dough ball down and begin rolling it out with a rolling pin dusted with flour. Roll into a 10-inch circle. In a 9-inch aluminum pie pan, add the sheet of dough and let the excess dough hand over the sides. Pour the cherry mixture into the prepared pie dough.
  4. Using the same procedure as the first, roll out the second pie crust to approximately 10 inches. Gently add the second pie crust and using your fingers, pinch the edges together until they seal into a fluted pattern. Trim off any excess. Use a sharp knife to cut a hole in the center to vent the steam.
  5. In a small bowl, add the beaten egg and one tablespoon of water. Whisk to combine and brush the top and edges of the pie crust with the egg wash.
  6. Place the pie on a metal tray, center it in the preheated oven, and bake for 15 minutes. Lower the heat to 350ºF and bake until the crust is golden brown, about another 45 minutes. (Note: Keep an eye on the browning and cover with aluminum foil if darkening too much.)
  7. Remove from the oven and let cool for at least 30 minutes before slicing. The pie is best served at room temperature with a scoop of vanilla ice cream.
Don’t overdo the sugar (just ½ cup, please) since the cherries are already sweet. Although this pie using dark cherries doesn’t have the traditional bright red appearance, the pomegranate liqueur does add color. You can leave out the liqueur if you like, but it adds a zing of flavor to the filling.
Recipe by Acadiana Table at