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Cherry clafoutis pie studded with dark cherries in a fluted tart pan
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Cherry Clafoutis Pie

Cherry clafoutis pie is our go-to when we want something that looks impressive but doesn’t require a ton of effort. The filling is creamy and delicate, almost like flan or a soft pudding, with bursts of sweet cherries in every bite. The cherries rise and peek through the custard like little ruby gems — it's beautiful, rustic, and homey all at once.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 inch pie
Calories 380kcal

Ingredients

Pie Dough

  • 2 cups all-purpose flour
  • pinch salt
  • 1 tbsp sugar
  • 1 stick cold butter cut into small cubes
  • ½ tsp red vinegar
  • ⅓ cup + 1 tbsp cold water

Cherry Clafoutis Filling

  • 350 g fresh or frozen cherries
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 1 cup full fat milk
  • ½ cup full-fat cream
  • 3 large eggs
  • ½ tsp sea salt
  • pinch of ground cinnamon

Instructions

Make the Dough

  • In a large bowl:
    Mix the flour, salt, and sugar.
    Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
    Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it.
  • Chill the Dough
    Form dough into a flat disc.
    Wrap in plastic and chill in the fridge for at least 30 minutes (can be made a day ahead).
  • Roll Out & Shape
    On a lightly floured surface, roll the dough out into a 12-inch circle.
    Gently transfer to your 9-inch pie dish. Press it into the edges and trim or crimp the sides as desired.
    Prick the bottom with a fork to prevent bubbling.
  • Blind Bake the Crust
    Line the crust with parchment paper and fill with pie weights or dried beans.
    Bake at 375°F (190°C) for 15–17 minutes until edges start to turn golden.
    Remove weights and parchment, and bake for another 8–10 minutes or until the bottom is light golden and dry to the touch.
    Let the crust cool completely before filling with your cherry mixture.

Cherry Clafoutis Filling

  • preheat the oven to 350℉/175℃ with a rack at the lower third )preferably with a Baking Steel or stone on it).
  • Place the parbaked crust on a ment lined baking sheet and arrange the cherries in an even layer in it.
  • In a medium bowl, mix the vanilla and almond extract into the sugar. Add the flour and whisk to combine. Add the milk, cream, and eggs and whisk well to combine. Whisk in the salt and cinnamon.
  • Gently pour the custard into the prepared pie crust. Bake until the custard appears set at the edges but is still slightly jiggly in the center, 45-55 minutes. Let it cool for 15 minutes, then serve warm, or cool to room temperature and refrigerate until ready to serve.