Johanna Kindvall won’t share her secret spot for picking wild cherries, but she’s happy to share this lovely cherry pie recipe.
Text and illustration by Johanna Kindvall

There is an old railroad path where the tracks have been gone for many years. Nasty weeds such as stinging nettles are about to take over as almost no one walks there anymore. Along the path a little further on grows some black cherry trees. The cherries are tiny, sweet with a slight almond taste. They are absolutely fantastic and something I long for every summer. Its a great treat (despite the burning weeds) to eat directly or to freeze for pies and hot sauces in the Autumn. As they are just too good to be left on the tree for the birds to eat, I will continue coming back each year.

Wild Cherry Pie

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5 from 1 review

Author: Johanna Kindvall
Total Time: 80 minutes
Yield: 4 servings 1x

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Description

This almond-rich cherry pie combines the sweet, slightly almond-flavored wild cherries with a buttery almond crust, creating a delightful summer treat.

Ingredients

Units Scale

300 ml (1 1/4 cup) milled almonds
100 g (3 1/2 ounces) butter
5 tablespoons sucanat*
About 750 ml pitted black wild cherries (or similar)

Instructions

With your hands, mix together the butter, milled almonds, and sucanat until well combined. The dough should feel a little sticky, not crumbly.
Let the dough rest in the refrigerator for about an hour to firm up.
Preheat your oven to 180°C (350°F).
Press the dough into a pie dish, spreading it evenly across the bottom and up the sides.
Fill the pie crust with the pitted black wild cherries, spreading them out evenly.
Bake in the preheated oven for about 15 minutes, or until the edges of the crust are golden brown and the cherries are bubbling.
Allow the pie to cool slightly before serving.

Notes

If you can’t find sucanat, you can substitute it with muscovado sugar or regular brown sugar. The pie is best served slightly warm. Store leftovers in the refrigerator for up to 3 days. This pie can also be made with other types of cherries if wild cherries are unavailable.

Prep Time: 65 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Scandinavian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25
Sodium: 50
Fat: 20
Carbohydrates: 40
Fiber: 4
Protein: 5
Cholesterol: 30

* Sucanat is a brown sugar type extracted from the sugar cane. Its perfect to bake with and gives cakes and cookies a richer taste. In the US you can often find Sucanat in organic shops. If you can’t find sucanat you may use muscovado sugar or even regular brown sugar instead. When I’m in Sweden I use farin sugar which works really well too.