This Summer Cherry Grated Pie Is the Ultimate Lazy Dessert

Celebrate cherry season with a classic, comforting pastry that skips complicated kneading or rolling. Combining a mountain of juicy, fresh fruit with a quick, grated dough, this effortless skillet or pan dessert bakes up into a sliceable masterpiece with an incredible homemade texture.

Here’s what you need: 2¾ cups of all-purpose flour, 1½ sticks of unsalted butter (softened, ¾ cup), ½ cup of sugar, 1 large egg, 2 tablespoons of sour cream, 1 teaspoon of baking powder, 1 teaspoon of vanilla sugar (or vanilla extract), and a pinch of salt. For the fruit filling: 1 pound of pitted fresh cherries, 2 tablespoons of cornstarch, and 2 to 3 tablespoons of sugar.

To start, cream the softened butter together with the sugar and vanilla sugar in a large mixing bowl until smooth, then beat in the egg, sour cream, and a pinch of salt. Sift in the flour and baking powder, and quickly mix everything together until a soft dough forms. Divide the dough into two unequal pieces; wrap the smaller portion (about one-third) in plastic wrap and pop it into the freezer for 30 to 40 minutes, then press the larger portion into the bottom and slightly up the sides of your baking dish using your fingers.

Toss your pitted cherries with the extra sugar and cornstarch so the juices thicken beautifully as it bakes, then spread the fruit evenly across your prepared crust.

Grab the chilled dough from the freezer and grate it directly over the cherries using the coarse side of a box grater, completely covering the fruit layer. Slide the pan into an oven preheated to 180°C (350°F) and bake for 35 to 40 minutes until the top turns a deep, beautiful golden brown. Let the pie cool down for a bit on the counter before slicing so the cherry filling sets nicely and stays in place.