Recipe courtesy of Briea Nathan

The Cherry Roach Pie

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 35 min
  • Yield: 20 pies
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Spiced Flaky Pie Dough:

2 cups all-purpose flour

1 tablespoon sugar 

1/2 teaspoon salt 

1/4 cup cold unsalted butter, cubed

1/4 cup shortening 

6 tablespoons ice water 

Sour Cherry Filling:

1 cup cherry juice

1 cup sugar 

1/4 cup cornstarch 

4 cups pitted cherries 

1/4 teaspoons lemon juice 

Cherry Pies:

1 cup all-purpose flour, for dusting

Unsalted butter, for greasing

1 large egg 

1 cup sugar 

To serve:

2 cups dark chocolate coating wafers or chopped dark chocolate


Special equipment:
two oval cookie cutters, one measuring 3-inches and one 3 1/2-inches
  1. For the spiced flaky pie dough: Combine the flour, sugar and salt in a food processor. Pulse in the butter and shortening until the mixture resembles coarse crumbs. Pulse in just enough ice water to form a dough that holds together. Cover and refrigerate the dough for 1 hour or overnight for a more flaky consistency.
  2. For the sour cherry filling: Whisk together the cherry juice, sugar and cornstarch in a medium pot. Cook the cherry juice slurry over medium heat until the slurry begins to simmer, then add the pitted cherries and boil for 4 minutes. Remove from the heat, stir in the lemon juice and let cool in the refrigerator in a shallow bowl.
  3. For the cherry pies: Preheat the oven to 370 degrees F. Grease a baking sheet with butter and set aside.
  4. Remove the dough from the refrigerator and place it on a clean countertop which has been dusted with flour. Roll out the dough with a rolling pin to a thin and even thickness. The larger cookie cutter will be used for the tops of the pies and the smaller cookie cutter for the bottoms. Cut out 20 tops and 20 bottoms and evenly space them out onto the prepared baking sheet.
  5. Whisk together the egg with 1/2 cup of water. Dollop a tablespoon of sour cherry filling into the center of the bottom dough pieces and place the tops on top. Crimp the edges together with a fork to seal in the filling. Brush with the egg wash and sprinkle some sugar over the tops. Bake until golden brown, about 12 minutes.
  6. To serve: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat and set the bowl of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half-power for 1 minute, stir and heat for another minute or until melted.)
  7. Once the pies are cooled, dip the bottom of each pie in the melted dark chocolate and let set. 
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