why make this recipe
Cherry pie is a classic dessert that brings joy to any table. The bright, sweet-tart flavor of fresh cherries is hard to resist, and when baked into a flaky crust, it becomes a delicious, comforting treat. Making cherry pie from scratch allows you to enjoy the true essence of this beloved fruit, with the added satisfaction that comes from baking it yourself. It’s perfect for family gatherings, holiday celebrations, or a simple weeknight treat.
how to make cherry pie
Ingredients:
- Homemade Pie Crust (or All Butter Pie Crust, both recipes make 2 crusts: 1 for bottom and 1 for top)
- 4 1/2 cups halved & quartered pitted fresh cherries
- 2/3 cup granulated sugar (135g)
- 1/4 cup cornstarch (28g)
- 1 Tablespoon lemon juice (15ml)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 Tablespoon cold unsalted butter (cut into small cubes, 14g)
- 1 large egg
- 1 Tablespoon milk (15ml)
- Coarse sugar (for sprinkling on crust)
Directions:
- Prepare Dough: Start by making your pie crust. You can either use homemade pie crust or an all butter pie crust. Roll it out and cut it into circles for the top and bottom of your pie.
- Make Filling: In a bowl, combine the fresh cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Stir until the cherries are well coated.
- Assemble Bottom Crust: Place the bottom crust into a pie dish. Fill it with the cherry mixture, spreading it evenly.
- Reduce Juice & Add Butter: Cook the leftover cherry juice in a saucepan over medium heat until thickened. Remove from heat and add small cubes of butter, stirring until melted. Pour this over the cherry filling.
- Add Top Crust: Place the top crust over the pie. Crimp the edges together to seal and cut several slits in the top to let steam escape.
- Egg Wash & Chill: Beat the egg with milk and brush it over the top of the crust. Sprinkle coarse sugar on top for added crunch.
- Bake Pie: Preheat the oven to 425°F (220°C) and bake the pie for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Cool Pie: Let the pie cool on a wire rack for a few hours before slicing. This helps the filling set.
- Store Leftovers: If you have any leftovers, cover the pie and store it in the refrigerator for up to 3 days.
how to serve cherry pie
Cherry pie is delightful on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair it with a cup of coffee or tea for a warm, comforting treat.
how to store cherry pie
To store cherry pie, keep it covered at room temperature for up to two days. For longer storage, place the pie in the refrigerator, where it can last for up to three days. If you need to keep it longer, consider freezing slices wrapped in plastic wrap and aluminum foil for up to 3 months.
tips to make cherry pie
- Use fresh, in-season cherries for the best flavor.
- Adjust the sugar based on the sweetness of the cherries. Taste before adding all the sugar.
- For a thicker filling, increase the cornstarch slightly.
- If you want a more pronounced cherry flavor, add an additional splash of vanilla or almond extract.
variation
Try adding a sprinkle of cinnamon or nutmeg to the cherry filling for warmth and extra flavor. You can also mix in other fruits like raspberries or blueberries for a mixed berry pie.
FAQs
Can I use frozen cherries for this pie?
Yes, you can use frozen cherries. Just be sure to thaw and drain them to avoid excess moisture in the filling.How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust.Can I make cherry pie ahead of time?
Yes, you can prepare the pie and refrigerate it before baking. Just bake it the day you plan to serve it for the best texture and flavor.
Cherry Pie
Ingredients
Pie Crust
- 1 batch Homemade Pie Crust (or All Butter Pie Crust) Both recipes make 2 crusts: 1 for bottom and 1 for top
Filling
- 4 1/2 cups halved & quartered pitted fresh cherries Use fresh, in-season cherries for the best flavor.
- 2/3 cup granulated sugar Adjust based on the sweetness of the cherries.
- 1/4 cup cornstarch Increase slightly for a thicker filling.
- 1 Tablespoon lemon juice Adds brightness to the filling.
- 1 teaspoon pure vanilla extract Can add extra splash for more pronounced flavor.
- 1/4 teaspoon almond extract
- 1 Tablespoon cold unsalted butter Cut into small cubes, for richness in filling.
Topping
- 1 large egg For egg wash.
- 1 Tablespoon milk For egg wash.
- to taste sprinkle coarse sugar For sprinkling on crust.
Instructions
Preparation
- Start by making your pie crust. Roll it out and cut it into circles for the top and bottom of your pie.
- In a bowl, combine the fresh cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Stir until the cherries are well coated.
Assembly
- Place the bottom crust into a pie dish. Fill it with the cherry mixture, spreading it evenly.
- Cook the leftover cherry juice in a saucepan over medium heat until thickened. Remove from heat and add small cubes of butter, stirring until melted. Pour this over the cherry filling.
- Place the top crust over the pie. Crimp the edges together to seal and cut several slits in the top to let steam escape.
Baking
- Beat the egg with milk and brush it over the top of the crust. Sprinkle coarse sugar on top for added crunch.
- Preheat the oven to 425°F (220°C) and bake the pie for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pie cool on a wire rack for a few hours before slicing to help the filling set.
