one recipe, 3 cookies: sugar, iced and milano

shortbread cookies, 3 ways: Milano, Iced & Sugar, recipes via milisweets.comI don’t know what has come over me, but I’m getting more excited than ever about Christmas-time and I have this need to bake cookies! So much so that I’ve been looking over the collection my mom and I have of vintage cook books – especially cookies and getting some inspiration. Tried and true is always good too and shortbread is the mother of all holiday cookies for me. I absolutely love shortbread. It’s fun and easy to work with, and is a star among my favorite cookie recipes. I’m sharing my new favorite way to serve it, as a Milano cookie – a decadent and refined version of the Pepperidge Farm brand, taking rich ganache filling and piping it into a shortbread cookie-sandwich.

My shortbread recipe is also great for classic sugar cookies and decorated iced cookies. I’m going to give you all of my tricks and recipes so that you can make this happen on your own. First, let’s talk about the Milano! xox

Milano cookies, shortbread and ganache filling recipe via

Milano Cookies by Mili’s Sweets 

To prepare the Milano cookie, the first thing you’ll need to do is prepare the ganache filling so that it can cool before it is piped in between the cookies.

This recipe is different from the ganache I typically make to drizzle onto cupcakes and other desserts. This is a richer, thicker version perfect as a center for these cookies and for other dessert fillings. If you’d like the recipe for my typical chocolate ganache, you can see my recipe post for Heaven by Flourless Chocolate Cake, or go to the search function of my blog, to see the other ways that I use it.

Mili’s Sweets Ganache-Filling Recipe 

Here’s what you’ll need:

2  and 1/2 cups chocolate chips (I used 1 cup bittersweet and 1 and 1/2 cups semisweet. If you want a deeper, darker dessert, use all bittersweet chocolate.)

1 cup heavy whipping cream

ganache filling for Milano cookies, recipes via milisweets.comHere’s what you’ll do:

Place your chocolate chips into a large bowl.

In a saucepan, warm the one cup of heavy whipping cream until you see bubbles along the edge of the cream. Remove from heat and pour on top of the chocolate chips. Allow to sit for 30 seconds.

After 30 seconds, whisk constantly by hand, until the chips have melted and you have smooth ganache. (This process will take no more than two minutes.)

Cover with plastic wrap and allow to cool to room temperature.

The end result is thick, rich ganache filling that you can use to pipe into your cookies.

Mili’s Sweets Shortbread Cookie Recipe

While your ganache is cooling, you can prepare your shortbread cookie dough. It’s exactly the same recipe I use for the shortbread crust for my Key Lime and Raspberry Tart Recipes.

Here’s what you’ll need:

9 tablespoons of butter, melted (1 stick, plus one tablespoon)

1 and 1/4 cups all purpose flour

3 tablespoons sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

extra flour for dusting

Here’s what you’ll do:

Preheat your oven to 350 degrees.

Place all the ingredients into the bowl of your standing mixer. Using the standard paddle attachment, (Never use a plastic, scraping attachment for cookie dough, or the attachment will break.) on medium-low speed, mix until the ingredients have formed a dough that completely lifts from the bowl. This mixing time will take less than two minutes.

Shortbread cookies are best when they are rolled out and cut.

iced shortbread cookies, recipes via

Dust parchment paper or a silpat mat with all purpose flour. You can quickly form a ball with the dough and it place at the center of the paper or mat. Dust a rolling pin and roll to the desired thinness. I recommend rolling the dough to around a quarter of an inch.

Place your cookie cutter(s) as many times as you can within the mat, allowing for enough space for your fingers to go in-between the dough, to remove the access around the cut pieces.

I prefer the look and taste of crystalized sugar sprinkles on my Milano cookies. If you’d like to have them, add them before they go into the oven. I’ve also tried using a texture matt to create a pattern onto the cookie dough, without the sprinkles, and the end result is lovely.

Save the reserved dough, to form another dough and start all over. The more you handle the dough and the more you have to dust with flour, the more dry the dough will become.

Bake each batch for 15 minutes.

anache filling for Milano cookies, recipes via

Once your cookies have cooled completely, and your ganache has cooled completely, you can put the Milano cookie sandwiches together.

Spoon the ganache into a piping bag. Pipe an even amount onto the backside of one of the cookies. Gently place another cookie on top of the chocolate. Allow to sit at room temperature until you are ready to serve. They can be served the same day, or placed in an airtight container for up to three days. The ganache will set and stiffen a bit, so that the cookies will stick together nicely and not move. Because of this, you’ll want to be sure that your cookies are strait when you place them together, and allow them to set on a flat, even surface.

Milano cookies, shortbread and ganache filling recipe via

 Mili’s Sweets Classic Sugar Cookies

If you are looking to make classic, sugar cookies, shortbread is the way to go. They are simply beautiful and delicious. They really don’t need more than a sprinkling of sugar or sprinkles and can be classic and elegant for parties if you use all one color.

Simply follow the recipe above for “Shortbread Sugar Cookies” and remember to apply your sprinkles and/or  sugar, before placing them in the oven to bake.

classic shortbread, sugar cookies, recipe via milissweets,com

Now, I’m saving the most time consuming for last. . . iced cookies. I’ll never claim to be an expert at piping these cookies but I love them. I love making them. I love eating them. I love it when kids decorate them with a mountain of decorations. Just because I’m not an expert, doesn’t mean I’ll stop making them for my friends and family. If you are like me and are more of a beginner, the trick to having a nice iced cookie, is to keep it simple.

iced shortbread cookies, teapots, recipes via

Here’s how I made a batch of teapots for a mother-daughter tea party.

Iced Shortbread/Sugar Cookies by Mili’s Sweets

First thing is first, you’ll want to follow the Shortbread Cookie recipe above, and allow the cookies to completely cool.

Next, you’ll want to make Royal Icing. Here’s how I make it every single time.

Mili’s Sweets Royal Icing Recipe 

4 cups powdered sugar

3 tablespoons meringue powder

9 tablespoons warm water

(This is Wilton recipe that I altered, since I have found that the additional water works best for me. Besides using this recipe for decorating cookies, I also love using it for drizzling onto scones and other sweet breads. For more examples on how I’ve used it in past post, please the search function on my blog and type, “royal icing.”)

royal icing recipe, via

Put all ingredients into the bowl of your standing mixer. To make this pale aqua color, I added two drops of Sky Blue Americolor Gel Food Coloring. I used my scraping paddle attachment to mix, however the standard paddle attachment still works well. Mix on medium speed for 4 minutes.

You know it’s perfect and ready to pipe when it “flows” down the attachment. This will give you the ease of piping onto your cookies.

royal icing recipe, via milissweets.comRoyal icing dries very quickly, so right away, you’ll want to spoon it into your piping bag, or cover it with plastic wrap.

For these cookies, I made two batches of royal icing to make three colors. I started with the aqua as my base color for all of the teapots. Here’s my step-by-step process:

iced shortbread cookies, teapots, recipes via milissweets.comI recommend using the smallest circle tip you have for piping. This will help with control and ease. First, apply a small amount of pressure to the bag, and create a outline on each cookie. I recommend having the same starting point every time, so that your hand has a memory-motion. You’ll get better and better as you go. It’s also great practice for building confidence in your piping skills, even when it comes to cupcakes and other desserts.

Once the outside line as been placed for each cookie, you’ll fill them in. Start from the outside line and work your way in, toward the center. The royal icing will spread a bit and dry completely smooth. When the cookies have all been “colored in,” allow them to set, without touching them for at least one hour.

Once this base is set, you can apply different colors and layers to the cookies. I made a second batch of icing and split it into two colors: pink and deep turquoise. I really didn’t have a strategic plan for the cookie decorating, I just went for it, with different styles, with most of the cookies having all three colors and I didn’t switch out the tips for piping. I wasn’t lazy – I just know that for me and this type of dessert, simple is best.

Allow each layer of icing to dry and set for about one hour, before serving or packaging them. The cookies will stay fresh and delicious for 4-5 days, if kept in an airtight container at room temperature.

iced shortbread cookies, teapots, recipes via

So there you have it! One recipe and three ways to enjoy it. If you’re going to pick one, I want you to try to make the Milano.

Big hugs and enjoy this precious time of year!

xox, Mili

[…] you can use my chocolate tart crust recipe from my Sweetheart Cheesecake Tart post. For the ganache filling, you can use the same filling recipe used for the Milano cookies, in my post, One Recipe, […]

[…] you can use my chocolate tart crust recipe from my Sweetheart Cheesecake Tart post. For the ganache filling, you can use the same filling recipe used for the Milano cookies, in my post, One Recipe, […]

cookies for Santa » Mili's Sweets - December 22, 2014 - 9:53 am

[…] Christmas, we make and decorate Santa’s cookies. On the must-have list: gingerbread and sugar cookies (which are also egg-free shortbread.) Please go to my blog-links for my recipes, that include how […]

[…] scoops of it for 10 seconds at a time, until I achieved a flow-consistency. If you are making a chocolate ganache recipe from scratch, then you’ll want to allow it to cool to warm or room […]

[…] scoops of it for 10 seconds at a time, until I achieved a flow-consistency. If you are making a chocolate ganache recipe from scratch, then you’ll want to allow it to cool to warm or room […]

my favorite cranberry sauce

sweet side: favorite cranberry sauce by Mili

My husband and I always look forward to serving this sweet side-dish on our Thanksgiving table, or anytime we roast a turkey for a special Sunday dinner.

I love this update on a classic, must-have recipe. The crisp bites of apple add dimension and texture, while the orange zest pairs for a nice, fresh flavor.

Mili’s Sweets Classic Cranberry Sauce

Here’s what you’ll need:

one package of fresh cranberries (12 oz./about three cups)

one large Granny Smith apple, peeled and diced

the zest of one orange

1 cup filtered water

1 cup sugar

how to make my favorite cranberry sauce, by Mili

Here’s what you’ll do:

Prepare your fruit and measure your sugar.

In a sauce pan, bring your water and sugar to a boil at medium heat.

Add the cranberries. Boil for 5 minutes.

Add in the diced apple and orange zest. Boil for an additional 5 minutes.

Stir every few minutes.

Your dish is done!

favorite cranberry sauce by Mili

Pour the sauce into the dish you wish to serve at your table. Cover the top with plastic wrap and allow to cool at room temperature. Then, refrigerate for at least one hour before serving. It’s also very good if you make it one day in advance.

Add a lovely garnish like a slice of orange and the stem of a fresh herb. Serve with a slotted spoon.




Catherine Dube - November 18, 2013 - 10:50 am

I will be serving this Thanksgiving Day! Thanks honey…keep these recipes coming! Yummy!
Love you my sweet niece!
Auntie - November 18, 2013 - 10:58 am

Thank you for posting a comment Auntie! Please give everyone a great big hug from us and Happy Thanksgiving! Love you! xox

Jamie Miranda - November 20, 2013 - 10:53 am

I told my mom I was making the cranberry sauce this year and I got the response, “You’re making it?” Haha. I can’t wait to try this! - November 20, 2013 - 11:26 am

Love it Jamie! I hope your mom is pleasantly surprised! xox

Latoya - November 29, 2013 - 9:37 am

My mom and I always make homemade cranberry sauce every Thanksgiving. This year we decided to try your recipe and it was fabulous!!! I think this will be our new holiday reciepe!!! xoxo - November 29, 2013 - 11:43 pm

So glad you guys liked it Toya! I never really enjoyed it until we started adding the other fruits. xox

Thanksgiving specials » Mili's Sweets - November 21, 2014 - 9:22 pm

[…] My favorite Cranberry Sauce. It’s not about having a lot of it, but it’s a must-have menu item for our […]

[…] properly so that they are ready for the recipe. I prefer to strain the whole cranberries from my Cranberry Sauce. If you’d like to make my 10 minute recipe, I recommend omitting the apples and substituting […]

cookies-only party

cookies-only party, dessert table via

This is a repost. I love the flowers and colors for fall, so I thought it was prefect timing to share again. xox, Mili

My catering mission, was to bake 1,000 cookies from scratch in one day. The easy part would be styling and setting the dessert tables. It was the first and only time I have ever catered cookies as the only dessert. It was a hit!

cookies-only party, dessert table via

I was asked by two very generous women to treat the parishioners of St. Thomas More to a cookie-buffet, to be enjoyed after the ground-breaking ceremony of their new church-build.

cookies-only party, dessert table via

On the menu: Oatmeal Raisin, Chocolate Chip, Lemon Tea, Chewy Ginger and Snickerdoodle.

It was a very good thing to have my mom by my side for all of this work! I simply could not have done this without her. I was also fortunate to have scheduled the time needed in the commercial kitchen I was renting. My momma and I rolled out more than enough dough and baked 12 or so dozen at a time. It was awesome! We are a good team and made it fun.

cookies-only party, dessert table via

The floral arrangements made the dessert tables so lovely! The small arrangements had orange roses with ivory and green hydrangea. The larger arrangements were beautiful as well, with more greenery and lilies in both yellow star and white cala.

I loved the white plating, placed on brown and wood-toned pedestals. The set-up squeezed in nicely onto three, 6′ tables.

cookies-only party, dessert table via

It didn’t take long at all to plate the cookies, since I was organized and knew exactly how I wanted to lay them out beforehand. The best part was meeting the sweet parishioners and knowing how much the enjoyed the cookies.




blueberry pie: plus cupcakes, muffins and tartlets

blueberry pie by Mili

Blueberries are one my favorite things to eat and to bake. Blueberry pie tops the list. This post is all about my recipe for blueberry pie filling, and many awesome ways to prepare it into beautiful and delicious treats including blueberry pie cupcakes, blueberry muffins, blueberry pie tartlets. Of course, I’ll also share how to make it into a traditional pie.

Once you make this simple filling, you’ll want to make big plans for it. Let’s get to making something so good, you’ll want to make it over and over again, and pass the recipe on:

Mili’s Sweets Blueberry Pie Filling Recipe (with gluten-free version) 

Here’s what you’ll need:

4 cups blueberries (frozen or fresh)

1/2 cup orange juice

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons flour (all purpose or substitute with artisan, all purpose, gluten-free flour)

1/4 teaspoon salt

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Here’s what you’ll do:

In a pan, over medium heat, combine blueberries, 1/2 cup orange juice and 1/2 cup sugar. Stir to dissolve sugar.

Add the 1/4 teaspoon salt, 2 tablespoons cornstarch and 2 tablespoons of either traditional or gluten-free flour. Stir to dissolve.

Once the mixture comes to a low boil (starts to bubble) you’ll want to continue stirring for an additional 20 minutes. The mixture will be think, full and ready to fill your desserts.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Blueberry Pie 

Blueberry pie is one of my favorite desserts to serve. If you are filling a pie crust you’ll want to add 2 tablespoons of butter, cut into very small pieces, to place over the filling, once it has been poured in and is ready for the top pie crust. I love to make a lattice design for berry pies.

I have shared my best and favorite pie crust recipe with you, when I posted my Cherry Pie Recipe. Please refer to this post, for details on how to create this wonderful option.

I bake my berry pies at 400 degrees for 15 minutes and at 375 degrees for an additional 40 minutes. Allow to cool completely before serving. My family actually prefers cold berry pie, so my berry pies go in the oven before serving.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Blueberry Pie Cupcakes and Blueberry Muffins

I know how much you love cupcakes!  This recipe is great for muffins too!

I let the blueberry pie filling do all of the work, to take this cake flavor to another level. I make these cupcakes and muffins, using my favorite gluten-free vanilla cake recipe.

Mili’s Sweets Gluten-Free Cupcakes Recipe

Here’s what you’ll need:

2 and 3/4 cups gluten-free flour (I used Pamela’s Artisan Flour Blend.)

2 cups sugar

4 extra large eggs, at room temperature (run them under warm water)

1 cup canola oil

1 teaspoon pure vanilla extract

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1/2 cup buttermilk

Here’s what you’ll do:

Preheat your oven to 350 degrees. Fill your cupcake pan with liners. This recipe will yield 24 cupcakes or muffins.

In a standing mixer, with a paddle attachment, (you can use standard or the scraping-version) beat the 4 eggs for about 30 seconds. Mix in the two cups of sugar. Add the one cup canola oil and one teaspoon pure vanilla extract. Mix until completely incorporated. From here on with this recipe, mixing in the ingredients will be brief, and you’ll mix until only just completely moistened.

Mix in the dry ingredients including the baking powder, baking soda, salt and gluten-free flour. As the final component, blend in the buttermilk.

You will want the batter to sit at room temperature for at least 10 minutes.

Are you in the mood to make Blueberry Muffins? If so, this is the time to add one heaping tablespoon of blueberry pie filling to the center of each liner, prepared with poured batter. Swirl in the goodness and bake. If you want to make blueberry pie cupcakes, please see my how-to below.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Bake for 15-16 minutes, depending on your oven.

The result will be absolutely delicious, fluffy blueberry muffins. I simply add a sprinkling of crystalized sugar to the top of each one, once they are cooled. This is an outstanding treat to serve for breakfast, brunch or a snack.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

If you’re in the mood to take it over the top and make Blueberry Pie Cupcakes, I’m right there with you! Let’s do this.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Allow the cupcakes to completely cool. Cut a hole at the center of each one, using a circular, metal cookie cutter. Remove the center portion of the cake and spoon in the berry pie filling.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Top with your choice of vanilla butter cream, blueberry butter cream or vanilla cream cheese frosting. You can choose to top with a dollop of blueberry pie filling, or a lattice-pie crust cupcake topper.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

How to make lattice-design, pie crust topper:

Make two pie crusts. They can be either from scratch, or you can use prepared, roll-out crusts.

Roll them out thin, to about 1/4″. One crust should be placed on a silpat mat or parchment paper. The other crust should be placed alongside it.  Use a rolling pizza cutter, to make thin, vertical strips on both crusts.

Preheat your oven to 375 degrees.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

The crust on the mat (or parchment paper) will be the one to place in the oven. The crust set to the side, will be used to weave in the tight, lattice design.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via milissweets.comIt’s really simple, but takes patience and time, to make a lattice design, especially when it’s tight like this one. Start from the left and work your way to end, or the right-side. You’ll take each strip over and under, until you reach the top. Once you have it all latticed-up, use a cookie cutter to cut as many small (1″ is best) circles as possible. Remove the access dough around the cut circles.

Place the mat/parchment paper onto a cookie sheet. Brush circles with egg wash (one egg white, whisked) and sprinkle with a liberal amount of granulated sugar. Bake for 12-14 minutes, until golden brown. Allow to cool completely, before placing onto your frosted cupcakes.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Blueberry Pie Tartlets 

If you want to cut strait to the finger-foods, I recommend making sweet little tartlets. You’ll want to go back to my previous posts, with my recipes for how to make either Gluten-Free Pie Crust, or Shortbread Tart Crust. Either one is divine. The shortbread is a little more dense than that pie crust, which will be more flakey (but they tend to shrink a little). I personally prefer the shortbread crust, since it will provide a more consistent and easier-to-work-with result for these petite treats.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

My daughter made the tartlets all on her own. She did a wonderful job! She opted for the gluten-free pie crust recipe. She rolled it out on a silpat mat, used the tartlet cutter and placed each piece of dough in the tin. She used an egg wash and then filled the tartlets with one heaping tablespoon of prepared blueberry pie filling.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

In a 375 degree oven, they baked for 18-20 minutes. When the crust was golden brown, she removed them from the oven. After they cooled, she garnished them with a sprinkling of crystalized sugar.

They were beautiful and delicious! She was very proud of her work and that was the best part.

never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

If for some strange, wonderful reason, you have extra blueberry pie filling, I recommend you save it in the refrigerator. You can enjoy it for up to a week in a sealed container.

One of my other favorite things to do with this filling is to top (or fill) pancakes with it. It’s outrageously good! For my Simple Saturday Pancakes Recipe, please see the link to my post.


never bored of blueberry pie: recipes for cupcakes, muffins, tartlets, via

Take care and enjoy!


blueberry pie: recipes for cupcakes, muffins, tartlets, via



Thanksgiving specials » Mili's Sweets - November 21, 2014 - 9:22 pm

[…] Another wonderful berry pie offering: Blueberry Pie. […]

cherry pie: gluten-free with flakey, butter crust


cherry pie updated: gluten-free and all-butter crust. Recipe via

This is a repost for you to enjoy! It’s almost time for Labor Day and the end to Summer-time. I just think pie is the way to go to celebrate this special time.

When we made plans to visit our friends for dinner the other night, I wanted to bring something special that I knew they would enjoy. I remember them mentioning how much they love cherry pie. I also knew that for the last couple of years, my friends’ husband has been avoiding all gluten products, as a health-conscious choice.

I can totally understand and respect the need and even the desire to avoid certain ingredients, and decided to give myself a baking-challenge: bake a totally gluten-free pie, with from-scratch crust. It’s what I did and as promised, if it worked out really nicely, I would share the recipe.

First, I’ll share my gluten-free pie crust recipe, that can be used for any and every pie you make.  From there, I’ll share my recipe for my from-scratch cherry pie filling, that I’ve been making for my family and friends to enjoy, for the last 10 years or so.

gluten-free and all-butter pie crust. Recipe via


Mili’s Sweets Gluten-Free Pie Crust Recipe

Here’s what you’ll need:

2 and 1/2 cups gluten-free, all purpose flour (I used Pamela’s Artisan Flour Blend, all purpose, gluten-free flour)

2 sticks salted butter (1 cup, cold)

1/3, plus 2 tablespoons cold water

1/2 teaspoon salt

1 teaspoon granulated sugar

Tools: pie tin, pastry cutter, parchment paper or silpat mat, bowl, standing mixer, rolling pin

for egg wash (optional): 1 egg white, whisked and applied with a kitchen-safe brush


gluten-free and all-butter pie crust. Recipe via

Here’s what you’ll do:

Cut the butter into tablespoon-size pieces. In a bowl, combine the flour, salt and sugar. Place the butter in the bowl and and use your pastry cutter to push into the butter, cutting it into small, pea-sized pieces.

Place this mixture into the bowl of a standing mixer, and place the standard paddle attachment. Add the water and mix at medium speed until the dough completely lifts from the bowl.

Use your hands to form the dough into a ball.

gluten-free and all-butter pie crust. Recipe via

Place the dough onto a silpat mat or parchment paper that has been dusted with the gluten-free flour.

With a rolling pin, roll the dough flat, until it’s smooth and about 1/4″ high.

Using the mat or paper, invert the rolled-out dough into your pie pan.

The dough is very similar to shortbread so it’s elastic and super easy to work with. You can fill in any spaces or mistakes with your hands and like magic, it comes together beautifully.

Once your pie pan is prepared with the dough, set it aside. Form another ball with the remaining scraps of dough and re-roll out the rest, that will be used for the top of your pie.

If you like to use an egg wash, for a golden-brown finish to the crust, simply take one egg white and whisk it in a small bowl. Use a kitchen safe brush to apply it onto the inside and all around the crust. It would be best if you do this just before pouring in the prepared pie filling.

Now it’s time to prepare the cherry pie filling. This is so delicious and is definitely amazing in other desserts besides pies. For example, it is over-the-top served with vanilla bean ice cream, used as a filling for cupcakes or as a topping for cheesecake. The list goes on and on. . . (I hope you really enjoy this and tell me if you do make this pie.  This recipe, like all of my recipes that I share with you on my blog, is a personal  treasure.)

Mili’s Sweets Cherry Pie Filling Recipe

Here’s what you’ll need:

6-7 cups (or about three, 12oz. bags) of dark, sweet pitted cherries.

1 and 1/2 cups granulated sugar

1/2 cup water

2 tablespoons cornstarch

2 tablespoons all purpose flour (When making gluten-free pie, I substitute with Pamela’s Artisan Flour Blend)

1/4 teaspoon salt

2 tablespoons salted butter (added after pie has been filled)

cherry pie updated: gluten-free and all-butter crust. Recipe via


Here’s what you’ll do:

Please note that you can find dark, sweet, pitted cherries in the frozen fruit section of your local grocery store. There are also organic varieties. If you have the tools and the time and can pit the many fresh cherries needed for a single pie, then I am amazed! I love the fresh-frozen option and you’ll find that there are better brands than others. I honestly do not want to pit fresh cherries, in fear that I might leave a pit or two in a pie.

Over medium heat, place all of the ingredients (except for the butter) into a large saucepan, including: 6-7 cups of cherries, sugar, cornstarch, flour, salt and water.

Stir to dissolve the sugar. More water will created in the pan as the cherries start to cook. I typically use my wooden spoon to do all of the mixing for fruit pies. Bring the mixture to a boil. Once you see small bubbles forming around the edge of the pan, it’s time to continue stirring. From start to finish, it will take a total of 30 minutes to cook the cherries down to a nice thickness, perfect for pie filling.

cherry pie updated: gluten-free and all-butter crust. Recipe via


Once it’s done, pour the hot prepared filling into the prepared pie crust. Now is the time that you’ll add the two tablespoons of butter. Make little pats and place the pieces all around the top.

Preheat your oven to 400 degrees.

Next, you’ll cover the pie with the remaining dough. You’ll notice that the dough is delicate, compared to dough that uses shortening. It will make it a little more challenging to lift strips for a lattice. You should have enough remaining dough to either cover the top completely, or to make a lattice.

Brush the top of the dough with the egg wash and if you wish, sprinkle the top of the entire pie with granulated sugar.

I placed the pie in a cookie sheet, in case some filling decided to seep out during baking (which usually happens). It helps to keep the oven clean.

Bake for 15 minutes at 400 degrees. Reduce the heat to 350 and bake for an additional 30 minutes. Remove from heat and allow to completely cool before serving.

Some people (like my husband) prefer a cold pie. If that’s what you like too, then cover with plastic wrap and serve when you are ready. Vanilla bean ice cream makes the perfect pair with this dessert. I prefer to eat pie without any sides.


cherry pie updated: gluten-free and all-butter crust. Recipe via

I topped the pie with a fake-lattice design, by simply leaving the top strands at the top, without weaving them over and under the bottom pieces. No one noticed, but of course I did. After tasting the pie, I didn’t care either. The crust is light, flakey and absolutely divine. It takes the pie to a whole other level. No one would even care or notice that it’s gluten-free. It’s that good!


Gayle Chase - July 21, 2014 - 6:30 am

You have wonderful pastries. - July 21, 2014 - 8:06 am

Thank you Gayle! xox

[…] have shared my best and favorite pie crust recipe with you, when I posted my Cherry Pie Recipe. Please refer to this post, for details on how to create this wonderful […]

Thanksgiving specials » Mili's Sweets - November 16, 2014 - 5:35 pm

[…] Cherry Pie: gluten-free, with a flakey, butter crust. As you know, all of my recipes are completely free of peanuts and tree nuts. But more than likely, you will be attending Thanksgiving this year where at least one person has a food sensitivity or chooses not to eat gluten. Well, even if you don’t love the idea of cherry pie, (Could that be possible?) you’ll want to use this crust for other fillings. […]

[…] can make a pie crust by hand. I have a great gluten-free pie crust recipe, that you can make the same way with all purpose flour, if you prefer. Otherwise, you can cheat […]

my Thanksgiving at home » Mili's Sweets - November 29, 2014 - 6:24 pm

[…] recipes, please see my posts for Cherry Pie and for Pumpkin […]

Laci - June 18, 2016 - 3:28 pm

Can you make this ahead of time and freeze the dough in a ball? - July 12, 2016 - 10:02 pm

Hi Laci. Sorry for my delayed reply. I think that pie dough is always OK to freeze! Take care and thanks for reaching out!