How to Make the Best Mini Sourdough Door County Cherry Pies
Sourdough Door County cherry pies are a quintessential Wisconsin dessert that look as beautiful as they taste. Made with locally grown cherries, the filling is sweetened with honey and wrapped in a tender and cheesy sourdough crust. It’s a delicious healthier twist on a Wisconsin-style Americana classic!
In Wisconsin, the heart of summer in July signals cherry season in our beloved Door County. Door County is a county that comprises the entire thumb of Wisconsin. I call it the Cape Cod of the Midwest and its beauty never disappoints!
Step in to any restaurant in Door County and cherry pie always graces the menu, especially for the famous fish boils. Luke and I buy a big bucket of cherries when we road trip there every summer and this year I wanted to create my own healthier version of cherry pie to enjoy at home. I’d say I succeeded!
The mini factor with this pie recipe makes them pretty for a summer backyard barbecue or simply fun to make with your kids. Everyone will love the familiar flavor of the cherry pie filling with the fresh citrusy addition of lemon zest. Honey lightly sweetens the cherries so the sweet doesn’t overpower the buttery crust.
And while the cherries themselves are the star of the show, I’d say the cheesy sourdough crust isn’t far behind. Whether you use an active and bubbly starter or discard, either will effectively ferment and break down the gluten, providing a soft flaky crust. The addition of cheese boosts the savory profile and creates an even greater balance between the sweet filling and the crust. Once you try this Wisconsin twist, I promise you’ll love it!
Mmmm, just describing this classically favorite treat makes me want to cook up some fish and fried potatoes and enjoy a mini slice of summer with a dollop of homemade whipped cream, a scoop of homemade vanilla ice cream or big slice of Wisconsin cheese. Sounds delicious!
Why You’ll Love This Recipe
Irresistible flavor – This pie embraces the flavor of summertime sunshine with sweet or tart cherries and the unique addition of grated cheese to a buttery tender sourdough crust. It’s perfectly delicious for everyone to enjoy.
Sourdough benefits – Sourdough fermentation makes this sweet treat easier to digest and leaves essential nutrients available for the body to use. The break down of gluten also makes for a better crust since gluten development leaves a pie crust tough and dry.
Homemade is healthier – It’s my go-to motto and it certainly rings true for this pie recipe! There’s no unhealthy additives and preservatives or high fructose corn syrup. Raw honey instead brings essential minerals necessary for bodily functions and since it’s a real food the body recognizes, it won’t spike blood sugar as high as regular sugar or corn syrup.
How to Make the Best Sourdough Cherry Pie
- One key to a flaky tender crust is to not over work the dough. Over mixing develops gluten, which is your friend when making bread, but not for a homemade pie crust. Use all the liquid called for and mix just until the dough forms a soft, sticky ball.
- Cold butter is critical for a soft, flaky pie crust. Start with cold butter when mixing into the dry ingredients and chill the dough before rolling out for baking. I also recommend chilling the pies 45 minutes to an hour before baking for best results.
- For the best lattice top design and easier assembling, work with cold dough.
- This recipe was developed using dark sweet cherries. Feel free to use tart cherries instead and increase the amount of sugar by one cup.
- A touch of cardamom adds a special flavor to the cherry filling, but feel free to use cinnamon instead or omit altogether.
Ingredients for Mini Sourdough Door County Cherry Pies
Flour – The recipe calls for regular all-purpose flour, but I used einkorn all-purpose in the batch I made and the pies turned out perfect.
Sourdough starter – Active and bubbly or discard works well to pre-digest the gluten in the flour.
Cheese – Here I used a locally made mild white cheddar, but a standard mozzarella or regular cheddar pairs equally delicious with the cherry filling.
Cherries – Tart or dark sweet cherries make a delicious filling. Fresh or frozen work well and no, they don’t have to be from Door County!
Honey – I use honey in this recipe since it’s healthier and better for blood sugar than regular cane sugar (even organic). But if you don’t have any on hand, go ahead and use regular white sugar.
Gelatin – I use gelatin because it adds a protein boost and eliminates the need for cornstarch. I’m not a fan of anything made with corn. If you choose to use it, use a 1/4 cup. The same substitution is great for arrowroot powder too. Please note, the textures are different with all three thickeners.
A full list of ingredients are below in the recipe card.
Equipment Needed
Food processor (optional) and digital scale
Mixing bowl, pastry cutter and rolling pin
Scissors, stir spoon and (4) 5.5 x 5.5 x 1.25 inch pie plates
How to Bake Mini Sourdough Door County Cherry Pies
Step-by-Step Instructions
For the Cheesy Sourdough Pie Dough
1.) Weigh dry ingredients into food processor bowl.
Place on base and pulse a few times to mix.
2.) Cut cold butter into cubes and add to dry ingredients.
Blend together until butter is pea-sized. Transfer mixture to a mixing bowl.
3.) Grate cheese into flour and butter mixture and stir together.
4.) Add wet ingredients to the flour mix and stir just until dough comes together to form a ball. Do not over mix. Dough will be soft and sticky.
Cover and refrigerate for minimum one hour.
For the Cherry Pie Filling
1.) Add all ingredients to a saucepan except for cardamom and gelatin. Bring to a boil.
2.) In the meantime, add three tablespoons of water to a small dish. Sprinkle gelatin on top and stir together. Mixture will harden.
Add gelatin to boiling cherries and stir together until it dissolves. Remove from heat and stir in cardamom.
Drain the majority of the liquid off into another dish. Reserve for a different use. Refrigerate the filling until cool.
How to Assemble the Pie
1.) Pre-heat oven to 400 degrees.
Remove dough from the fridge and generously flour a work surface. Roll out half the amount of dough to a 1/4″ (inch) thick.
Place dough over a pie plate, press into bottom and trim the edges with a scissors. Crimp the edges with your thumb.
2.) Fill each pie with 1 1/2-2 cups of pie filling.
Add lattice top crust (see instruction below), brush with egg wash and sprinkle with sugar.
Bake for 10 minutes. Reduce heat to 350 degrees and bake for another 25 minutes.
Cool completely until filling sets firm. Serve with whipped cream, ice cream or a wedge of cheese. Enjoy!
How to Make a Lattice Pie Crust Design
1.) For these mini pies, cut six strips of 1/2″ dough.
2.) Lay three strips down and turn the pie plate so the strips are parallel instead of vertical facing.
3.) Pull back the first and third strips until they are past the center line.
Lay one strip down the middle. Fold the first and third strips back over the newly placed strip.
4.) Pull the second (middle) strip back halfway from the bottom layer. Place another strip over the first and third strips. Pull middle strip back over the newly placed strip.
5.) On the remaining half of the pie, pull back the first and third strips halfway.
Add the last strip and fold the pulled strips back over.
Trim the edges and add crimps with your thumb.
6.) This completes the lattice top and you are ready to bake.
Troubleshooting Tips for Sourdough Cherry Pie
- It’s important to drain the majority of liquid off the filling once it’s done cooking. The excess liquid makes the pie crust soggy. Add two cups of water to the hot liquid and pour into a container to make jello. Nothing wasted!
- Place the pie on the bottom oven rack when baking the first 10 minutes. Then transfer to the middle rack to finish baking.
- The filling needs a thickener in order to set or you’ll end up with a soggy mess all over the serving plate. Gelatin is used in this recipe, but cornstarch or arrowroot powder can be used as well. Substitute 1/4 cup for each.
- Be patient and let the pie cool completely before serving. This helps the thickener and filling set firm.
FAQ’s for Sourdough Door County Cherry Pies
Can tart cherries be used instead of sweet?
Yes, simply increase the amount of honey or sugar used by one cup.
Is it necessary to use Door County cherries?
No, but I’m biased being a local! The same varieties in Door County are generally available in your local grocery store, fresh, frozen or canned.
Can these mini sourdough cherry pies be frozen?
Yes, you can freeze them baked or unbaked. For unbaked pies, freeze them right in the pie plate, then transfer to a freezer bag. Bake directly from frozen, adding about 5 to 8 minutes to the total baking time.
How long do these mini pies stay fresh?
Stored in an airtight container at room temperature, they last for 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore the crust’s crispness.
More Summertime Recipes From Becky’s Kitchen
The Best Americana Mixed Berry Pie | Cheers to 250!
Homemade Jam-Filled Pop-Tarts | From Scratch and Easy to Make
Quick and Easy Homemade Whipped Cream with 3 Ingredients
How to Make No-Churn Homemade Vanilla Ice Cream
The Best Homemade Barbecue Sauce with Rhubarb
Thank you so much for stopping by my blog! If you make this recipe and love it, please come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Cheers to cherries and sunshine! –Becky
The Best Mini Sourdough Door County Cherry Pies
Sourdough Door County cherry pies are a quintessential Wisconsin dessert that look as beautiful as they taste. Made with locally grown cherries, the filling is sweetened with honey and wrapped in a tender and cheesy sourdough crust. It's a delicious healthier twist on a Wisconsin-style Americana classic!
Ingredients
For the Dough
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) salt
- 1 tablespoon (13g) sugar
- 1 cup (227g) cold cubed butter
- 1/2 cup (57g) grated cheese
- 1/2 cup (100g) sourdough starter
- 1 tablespoon (14g) white vinegar
- 1/2 cup + 2 tablespoons (158g) cold water
For the Cherry Filling
- 10 cups (1900g) fresh cherries, pitted and halved or 10 cups (1400g) frozen cherries
- 2 1/4 cups (765g) honey
- 2 teaspoons vanilla extract
- zest of one lemon
- 2 tablespoons (28g) butter
- 3 tablespoons (45g) water
- 2 tablespoons (18g) gelatin powder
- 1/4 teaspoon cardamom
Finishing Touches
- 1 egg
- 1 tablespoon (15g) water
- 2 tablespoons (26g) sugar
Instructions
For the Cheesy Sourdough Pie Dough
1.) Weigh dry ingredients into food processor bowl. Place on base and pulse a few times to mix.
2.) Cut cold butter into cubes and add to dry ingredients. Blend together until butter is pea-sized. Transfer mixture to a mixing bowl.
3.) Grate cheese into flour and butter mixture and stir together.
4.) Add wet ingredients to the flour mix and stir just until dough comes together to form a ball. Do not over mix. Dough will be soft and sticky. Cover and refrigerate for minimum one hour.
For the Cherry Pie Filling
1.) Add all ingredients to a saucepan except for cardamom and gelatin. Bring to a boil.
2.) In the meantime, add three tablespoons of water to a small dish. Sprinkle gelatin on top and stir together. Mixture will harden.
Add gelatin to boiling cherries and stir together until it dissolves. Remove from heat and stir in cardamom.
Drain the majority of the liquid off into another dish. Reserve for a different use. Refrigerate the filling until cool.
How to Assemble the Pie
1.) Pre-heat oven to 400 degrees.
Remove dough from the fridge and generously flour a work surface. Roll out half the amount of dough to a 1/4" (inch) thick.
Place dough over a pie plate, press into bottom and trim the edges with a scissors. Crimp the edges with your thumb.
2.) Fill each pie with 1 1/2-2 cups of pie filling.
Add lattice top crust (see instruction below), brush with egg wash and sprinkle with sugar. Bake for 10 minutes. Reduce heat to 350 degrees and bake for another 25 minutes.
Cool completely until filling sets firm. Serve with whipped cream, ice cream or a wedge of cheese. Enjoy!
How to Make a Lattice Pie Crust Design
1.) For these mini pies, cut six strips of 1/2" dough.
2.) Lay three strips down and turn the pie plate so the strips are parallel instead of vertical facing.
3.) Pull back the first and third strips until they are past the center line. Lay one strip down the middle. Fold the first and third strips back over the newly placed strip.
4.) Pull the second (middle) strip back halfway from the bottom layer. Place another strip over the first and third strips. Pull middle strip back over the newly placed strip.
5.) On the remaining half of the pie, pull back the first and third strips halfway. Add the last strip and fold the pulled strips back over. Trim the edges and add crimps with your thumb.
6.) This completes the lattice top and you are ready to bake.
Notes
- One key to a flaky tender crust is to not over work the dough. Over mixing develops gluten, which is your friend when making bread, but not for a homemade pie crust. Use all the liquid called for and mix just until the dough forms a soft, sticky ball.
- Cold butter is critical for a soft, flaky pie crust. Start with cold butter when mixing into the dry ingredients and chill the dough before rolling out for baking. I also recommend chilling the pies 45 minutes to an hour before baking for best results.
- For the best lattice top design and easier assembling, work with cold dough.
- This recipe was developed using dark sweet cherries. Feel free to use tart cherries instead and increase the amount of sugar by one cup.
- A touch of cardamom adds a special flavor to the cherry filling, but feel free to use cinnamon instead or omit altogether.
Troubleshooting Tips
It's important to drain the majority of liquid off the filling once it's done cooking. The excess liquid makes the pie crust soggy. Add two cups of water to the hot liquid and pour into a container to make jello. Nothing wasted!
Place the pie on the bottom oven rack when baking the first 10 minutes. Then transfer to the middle rack to finish baking.
The filling needs a thickener in order to set or you'll end up with a soggy mess all over the serving plate. Gelatin is used in this recipe, but cornstarch or arrowroot powder can be used as well. Substitute 1/4 cup for each.
Be patient and let the pie cool completely before serving. This helps the thickener and filling set firm.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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