Cherry Pie with Nutella- Crostata alla Nutella and Cherries


A Cherry Pie is a classic British/American dessert, with tart cherry filling in a shortcrust pie, with a lattice top. It’s a sure shot summer dessert. I was first introduced to pies in my early days in Bombay when I tried an apple pie in a quaint little bakery,I was instantly transported into another world, and the affair has hung around ever since. 

I have always made smaller pies, apple pies but never a big cherry pie, so when this month, the Daring Bakers challenge was a Lattice top(the braided top as you see in the pics), I just took up the challenge. Rachael from pizzarossa was our lovely June 2013 Daring Baker’s host and she had us whipping pies in our kitchens! Cream pies, fruit pies, chocolate pies, cherry pies and even crack pies.

I agree, there’s nothing like pies. She gave us many options. But what caught my attention was the Crostata di marmaletta, a jam filled Italian dessert, mostly filled with fruit preserves of peaches to strawberries to plum, when I was going through its Wiki page, I got stuck at Crostata alla nutella, a modern interpretation of the crostata with Nutella as a filling. But since G loves all things fruity,  I thought why not try Nutella and cherries, a while back this cherry pie made by bake-a-mania had also been stuck at the back of my mind. Hence the Crostata alla Nutella and Cherries. 🙂  

I didn’t follow the recipe there, but wanted to try Mukta’s recipe and I am glad I did! A buttery flaky crust, a generous dose of Nutella at the bottom, and cherries and life was good. Let’s go to the recipe now.



  • For the Crust
  • 2 1/2 cups  minus 2 tbsp flour
  • 1 1/2 tbsp powdered sugar
  • 1 tsp salt ( I used Amul salted butter here, so I skipped the salt altogether)
  • 200 gms butter 
  • 4 tbsp ice cold water 
  • For the Filling 
  • 1 can store bought mothers maid cherry filling
  • 1 tsp cinnamon powder
  • 1/2 cup Nutella
  • 1 tbsp dermerara sugar
  • a few pinches of cinnamon powder


  1. For the crust
    1.  Cut the cold butter into very small cubes and place it in the freezer for 5 minutes. At the same time keep 1/2 cup of water in the freezer
    2. Mix the flour and the sugar in a bowl. Now add the butter to the flour, and pulse in a processor or use your fingers to keep mixing till it resembles a coarse mixture with few pea sized butter pieces remaining.
    3. This may take some time, but be patient and in a while it will start feeling therapeutic when you see the flour transform.
    4. Add the ice-cold water, 1 tbsp at a time and keep mixing the dough till it all comes together. 4 tbsp was enough for me, you may need a tbsp or more in a worse case scenario. 
    5. Turn it onto a lightly floured work surface and knead a few times, say 4-5 times, till it comes together into a ball. 
    6. Divide it into two parts, take two a4 size cling foils, place them on it, flatten into 6-7 inch discs and wrap the cling foil and refrigerate for at least 30 minutes.cherry-pie-assemble
  2. For the filling 
    I used store-bought cherry filling , guess the brand was mother maid or something, but the recipe here at Mukta’s blog looks fab and much more flavorful. 
  3.  Assemble and Bake the pie
    1.  Preheat the oven for 10-15 mins at 200C, with both top and bottom rods on. 
    2. Take out one of the discs and roll it into a big circle, 1/2-1 inch bigger than the diameter of the top of your pie dish. I do this over a cling foil. 
    3. Now place the pie dish over the circle and flip it around so that now the pie dough circle is over the pie dish. Press lightly into the inner corners, to fit into the pie dish. Trim the top corners, using a knife, or a kitchen scissor. 
    4. Place it in the refrigerator while you roll the top crust. I have used an 8 inch pie dish, so to form the lattice, I required 8 strips vertical and horizontal each, so its 1 strip per inch of the pie dish.
    5. Add the Nutella as a bottom layer on top of the bottom layer, put the cherry filling over it, and refrigerate again till you are ready with the top layer preparations.


  • cherry-pie-4     
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