In the summer I love nothing more than fresh fruit and simple recipes, which is exactly what this recipe combines. Save yourself some time by getting a premade pie crust and grabbing one of these cherry pitters from Amazon. Trust me, it's worth it so you don't have to pit cherries by hand.
If you want a sweeter filling you can use mascarpone cheese instead of ricotta or add more sugar to the ricotta mixture. And if you make this please tag me on Instagram! I love seeing my creations come to life in other people's kitchens :)
for the fruit filling:
1/4 cup honey
2 cups sweet cherries, stemmed and pitted and halved
2 peaches sliced thin
2 tablespoons arrowroot powder or cornstarch
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
for the ricotta filling:
1 cups whole milk ricotta cheese
1 tablespoon granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pie dough for single-crust pie
2 teaspoons milk
2 tbsp sugar
Keep the pie crust refrigerated until you are ready to use it.
Preheat the oven to 400 degrees.
In a large bowl, combine the cherries, peaches, 1/4 cup honey, arrowroot powder/cornstarch, lemon juice and vanilla extract. Set aside.
In a medium bowl, combine ricotta, sugar, vanilla, and cinnamon. Mix well.
On a piece of parchment paper cut to fit a baking dish, roll out the pie crust. Transfer it to a baking sheet.
Spread the ricotta filling evenly over the bottom of the dough, leaving about a 2-inch border.
Using a slotted spoon to avoid using too much juice, spoon the fruit mixture on top.
Fold the edge of the pie crust over the filling, pleating it to make it fit.
Brush the pastry with egg wash & milk mixture.
Sprinkle it with sugar.
Bake in a 400-degree oven for 40 minutes, or until the crust is golden and the fruit mixture is bubbling.
Let cool for 20 minutes. Slice it up and enjoy!
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