What do you do when you have a bowl full of cherry cola “maraschino” cherries? You make cherry cola pie, of course!
Just as you wouldn’t expect chicken glazed with wine to taste just like a bottle of wine, don’t expect the cherry cola pie to taste exactly like a cherry cola. The burst of fresh cherry flavor outshines the cola flavor. You’ll find that this pie has a comforting sweetness and a recognizable spice blend that makes this cherry pie even more all-American than a classic cherry pie. And, oh, that crust – I couldn’t get enough of its flaky goodness! If you do want to kick the cola flavor up a notch, simply top the pie with homemade cola ice cream (the ice cream really does taste just like cola)!
There is no added sugar in the cherry cola pie filling or the pie crust; the crust is sweetened with cola syrup and the filling is sweetened with cola. (View on Amazon)
You could make this pie recipe as one 9″ pie or four 5″ mini pies. I’m in love with these mini pie pans. (View on Amazon)
A cheaper choice would be to use these more basic mini pie pans. The pies will be just as tasty! (View on Amazon)
I used a rolling pin cover when I made these pies to make rolling out the dough so easy. (View on Amazon)
Using a pastry wheel is the simplest way to get pretty edges on a lattice crust. (View on Amazon)
I used the crust recipe from this book as the starting point for my crust recipe. (View on Amazon)
Cherry Cola Pie
Cola Crust Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold
- 1/4 cup vodka
- 1/4 cup cola syrup
- 3-4 tablespoons cold water
Cherry Pie Filling Ingredients
- 4 cups fresh cherries pitted and de-stemmed (I used cherry cola "maraschino" cherries for this pie, but it is not necessary.)
- 1/4 cup cornstarch
- 1 cup cola
Cola Crust Instructions
- In a medium-sized mixing bowl, mix flour and salt.
- Cut cold butter into small pieces and very gently mix into dry ingredients until it forms pea-sized crumbs of butter covered in flour. A pastry cutter works great for this. I just use my hands. You want the butter to stay cold so don't massage it too much.
- Add vodka a few tablespoons at a time. Mix into the other ingredients using a rubber spatula.
- Add the cola syrup a few tablespoons as a time. Gently mix between each addition.
- Add the water a few tablespoons at a time until the dough can stick together in a large ball. You should still be able to see small dollops of butter throughout the dough. If it's a little dry, add a touch more water until the dough comes together. The dough should be wet and sticky.
- Divide the dough into eight equal-sized balls.
- Wrap each ball in plastic wrap and refrigerate for an hour or up to two days if you want to prepare in advance.
Cherry Pie Filling Instructions
- Toss cherries with cornstarch and place in a medium-sized saucepan on medium heat.
- Add 1/4 cup of the cola and stir to combine.
- Continue stirring gently and bring the mixture to a boil.
- Add the remaining 3/4 cup of cola and return to a boil.
- Remove from heat.
Pie Assembly Instructions
- Preheat oven to 350 F with the oven rack in the middle position.
- Take out one the dough balls and roll into a roughly 6 inch diameter circle about 1/8 inch thick.
- Transfer the rolled dough to 5 inch pie tin and gently press in.
- Leave 1/2 inch of overhang and trim anything beyond that.
- Repeat for the next 3 dough balls.
- Divide the pie filling evenly between the four pies.
- One at a time, roll the remaining four balls into 7" circles. Use a pastry cutter (or a pizza cutter or knife) to cut the circles into strips. Create a lattice by weaving the strips over and under each other on top of each pie.
- Fold the ends of the lattice and the extra 1/2 inch of the bottom crust under itself.
- Crimp the dough together using the tines of a fork or whatever crimping method you prefer.
- Bake for 40 minutes or until crusts are golden.
- Serve warm, ideally with cola ice cream.