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Matcha Monstera Cherry Pie

yield: 1 9-inch pie

Special Equipment

  • Special Equipment: a monstera cookie cutter


For the Matcha Pie Crust

  • 6 tablespoons (3 ounces) very cold water
  • 2 teaspoons apple cider vinegar
  • 1/2 cup ice
  • 1 cup (8 ounces) very cold unsalted butter
  • 2 1/2 cups (11.25 ounces) all-purpose flour
  • 1 tablespoon culinary matcha
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt

For the Cherry Filling

  • 3 1/2 cups (32 ounces) Bing or dark red cherries, stemmed and pitted
  • 1/4 cup (1.85 ounces) tightly packed dark brown sugar
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup (1 ounce) cornstarch
  • 2 teaspoons pure vanilla extract


For the Matcha Pie Crust

  • In a large liquid measuring cup, combine 6 tablespoons water and 2 teaspoons apple cider vinegar and whisk to combine. Add 1/2 cup ice and whisk once more before transferring to the refrigerator to chill as you work with the rest of the ingredients. Slice 1 cup butter into 1-inch cubes and transfer to the freezer while you prep the rest of the ingredients.
  • Combine 2 1/2 cups flour, 1 tablespoon matcha, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt in the bowl of a food processor. Pulse for a few seconds until the ingredients are well combined. Remove the butter from the freezer and transfer to the food processor bowl and pulse the ingredients until the mixture looks like cornmeal, with no butter pieces bigger than your thumbnail. Remove the ice mixture from the refrigerator and drizzle 5 tablespoons of the mixture over the dry ingredients; pulse for a few more seconds until the dough begins to form a ball around the food processor blade.
  • Use a rubber spatula to tip the dough out onto a counter. Use your hands to quickly knead the clumps together into a rough ball. Use a bench scraper to divide the dough into two even halves. Shape each half into a rough ball and cover in plastic wrap; punch down to flatten to a small disk. Transfer to the refrigerator to rest and chill for at least 1 hour, preferably overnight.

For the Cherry Filling

  • Combine half the prepared cherries (16 ounces, or around 1 1/4 cups) and 1/4 cup dark brown sugar in a medium saucepan over medium-high heat. Cook, stirring frequently to prevent the fruit from scorching, for 15 minutes or until the cherries have released their juices and darkened in color. Remove from heat and stir in the remaining cherries, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 teaspoons pure vanilla extract until well combined. Let cool to room temperature before filling the pie; the filling can be stored in an airtight refrigerator for up to 3 days.


  • Liberally dust a work surface with flour and transfer one pie dough disc to the surface while keeping the second one in the refrigerator. Sprinkle the top of the pie dough with flour. If the dough feels solid in your hands, place it on the counter and use a rolling pin to give it a few solid whacks, rotating every so often to flatten it out. This will help soften the dough before rolling it out. Use the rolling pin to roll the dough into a rough circle around 10-inches wide, rotating the disc about 90-degrees to ensure that you're rolling the dough out into an even circle.
  • Transfer the dough to a 9-inch pie plate and trim any excess dough beyond a 1-inch overhang. Tuck the overhang so that it's rolling back underneath itself and sitting like a tube on the border of your pie plate. Squeeze the tube together so it creates a firm edge. Dip your fingertips in some four and use your thumb and index finger on the opposite hand to pinch around your thumb to crimp the pie tube. Repeat around the tube, flouring your fingers as necessary to prevent the dough from sticking to your fingers.
  • Once the pie is crimped, pour the cherry filling into the center of the pie, using a rubber spatula to spread it evenly across the bottom of the crust. Transfer to the refrigerator to chill while you work with the second dough disc. Follow the instructions on Step 1 to roll out the pie dough to a rough circular slab around 1/4-inch thick. Use a monstera leaf cookie cutter to stamp out several shapes. Remove the pie crust base from the refrigerator and arrange the monstera leaf cutouts on top of the cherry filling. Loosely cover with plastic wrap and transfer to the freezer to chill for at least 1 hour, preferably overnight.


  • Once the pie has frozen, it's time to bake the pie! Position a rack in the lower third of the oven and preheat to 350 (F). Line a sheet pan with parchment paper and set aside.
  • Once the oven is preheated, transfer the frozen pie to the center of the prepared sheet pan and transfer to the lower third rack of the oven. Bake for 60 minutes; transfer to a wire rack to cool completely before slicing.