What would the 4th of July be without all American cherry pie and fireworks?
It’s tradition.
It’s meant to be.
And this year, with all the fanfare, we’re adding white chocolate into the mix for a super sweet and creamy White Chocolate Cherry Pie for the 4th of July!

White Chocolate Cherry Pie

Crust:
16 Tbs. ice cold butter, cubed into 1″ squares
3 cups all purpose flour
2 large eggs
2 Tbs. apple cider vinegar
1 pinch sea salt
2-3 Tbs. ice cold water

Pulse all the ingredients together in a food processor until beady and crumbly. Transfer to flour dusted parchment paper and form into two equal sized discs.
Then, with a flour dusted rolling pin, roll each out large enough to cover a 9″ pie plate – one is the bottom, one is the top. (Feel free to great creative with the top crust).

Filling:
5 oz. white chocolate chips
12 oz. fresh or frozen bing cherries, pitted
12 oz. Cherry Preserves

Preheat the oven to 375 degrees. Press the white chocolate chips into the bottom of the bottom crust.
Toss together the cherries and preserves. Pour over white chocolate.
Top with the upper crust.
Bake for about 45 minutes, until the top crust is golden brown.

Allow to cool and set completely before slicing.