| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 14g | 6g | 50g |
| sugars | fibre | protein | salt |
| 25g | 3g | 4g | 0.10g |
As soon as I pulled my first Surinam Cherry Pie from the oven, its heady fragrance of tart cherries intermingled with sweet almond and vanilla filled my Boston apartment, I knew I had found something special. When it comes to dessert, being a food blogger with a penchant for homestyle Irish comfort food and New England seafood, my first preference is always a recipe that is warm, comforting and just a little bit unexpected. Enter the Surinam Cherry Pie Recipe, an absolute gem of a dessert that captures that feeling to a tee.
A Taste of Adventure
When Laura and I first stumbled upon the Surinam cherry tree during our hiking trip in Florida, we were taken aback by its beauty. Little did we know that these cherries would take center stage in a scrumptious pie that our baby boy would later grow to crave. After discovering this deep red, pumpkin-shaped fruit, a world of baking possibilities opened up before my eyes.
My Surinam Cherry Pie recipe isn’t vastly different from a classic cherry pie. It features a delightful interplay of tart, sweet flavors, encased within a delicate, buttery crust. Just like in any respectable pie recipe, the filling is thick, deeply flavored and isn’t too sweet, perfectly counterbalanced with the creamy, subtle sweetness of the crust. The whole effect is just so fulfilling and comforting, it reminds me of spending time with my family back home in Ireland, sitting around the table and sharing cherished family recipes that have been passed down through generations.
Health Benefits and Pairing Possibilities
The Surinam cherry isn’t just delicious – this little fruit is a powerhouse of Vitamin C, offering a significant amount in every bite [source]. The addition of sugar, cornstarch, and butter might dial back its health benefits, but paired with the almond and vanilla extracts, it transforms into an irresistible dish.
This rich, luscious pie pairs well with almost anything but is particularly delicious when served alongside a lightly tart, citrus-based fruit salad or a creamy, comforting homestyle Irish main dish. Try a slice following a hearty serving of my grandmother’s famous New England Clam Chowder, and I guarantee, you’ll be hooked.
I love sharing my Surinam Cherry Pie Recipe not only for its deliciousness but also for the touch of adventure it brings into our everyday lives. And while it might not compare to the adventures Laura, our little boy and I have had on our travels, it brings a delightful note of the exotic right into our home.
What You’ll Need
- 1 1/2 cups white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 cups Surinam cherries, pitted
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 pre-made pie crusts
- 1 egg (for egg wash)
- 1 tablespoon of sugar (for topping)
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Next, in a large bowl, mix together 1 1/2 cups of sugar, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt.
Step Two
Add 4 cups of pitted Surinam cherries to the sugar mixture and toss to coat. Then, stir in 1 teaspoon of almond extract, 1/2 teaspoon of vanilla extract, and 1 tablespoon of lemon juice until well combined.
Step Three
Line the bottom of a pie dish with one of the pre-made pie crusts. Pour the cherry mixture into the pie crust and dot with 1 tablespoon of butter.
Step Four
Top the cherry filling with the second pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape. In a small bowl, beat the egg and brush it over the top crust. Sprinkle 1 tablespoon of sugar over the egg wash.
Step Five
Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool on a wire rack before serving to allow the filling to set.
