PIES & TARTS

Cherry Pie

July 13, 2022

A classic cherry pie made with a flaky pie crust and delicious homemade cherry pie filling. Sweet and summery, this is a perfect cherry pie that you’ll want to eat all season long!

It seems like cherry season is coming to an end as I saw not many cherry bags available for sale in our local grocery stores. I, fortunately, was the one who could get one of those last cherry bags and thinking that a good cherry pie could be a rewarding dessert using the last cherries of the season. 

THE BEST HOMEMADE CHERRY PIE

This delicious cherry pie has a perfect combination of tangy and sweet flavor from cherry pie filling that is baked inside a flaky buttery pie crust. It requires no fancy ingredients, but it tastes fruity, so good. There is nothing better than baking a good old fruit pie in summer, and a cherry pie, freshly made, with vanilla ice cream on top is truly a match made in heaven.

 

CHERRY PIE FILLING

For this cherry pie filling recipe, you can use either sweet cherries or sour cherries, depending on your personal taste. You can also adjust the taste by adding more or less amount of sugar and lemon juice. 

I personally prefer using fresh cherries for the best flavor, however; you can use frozen cherries or canned cherries in making cherry pie filling. Make sure that you will pit those fresh cherries, thaw frozen cherries or drain the juice from the can before using. 

HOW TO MAKE CHERRY PIE FILLING

You’ll start off by rinsing and pitting the cherries. Then place cherries, sugar, vanilla extract, cornstarch and lemon juice in a saucepan and toss to combine. Cook over medium heat, stirring almost constantly, until the mixture starts to thicken. Remove from heat, transfer to a bowl to cool to room temperature. For those who want to deepen cherry flavor in the filling, you can use Kirsch, or any cherry-flavored liquor instead of vanilla extract. 

 

FLAKY PIE CRUST

If you are looking for a perfect pie crust that works every single time, look no further. My pie crust recipe yields a classic pie crust that is flaky, buttery and crispy on the outside but still tender on the inside. I use this pie crust recipe for most of my pies, plus make it in advance so that the dough is ready to roll when I need it!

HOW TO MAKE LATTICE CRUST

Making a pretty lattice crust for this cherry pie is much easier than you may think. First, remove the second pie crust from the fridge. On a lightly floured work surface, roll the dough into a 12-inch (30cm) circle and use a pizza cutter, knife or a pastry wheel to slice into six 1-inch (2.5cm) strips (you can cut into more strips like 8 or 10 strips and the width of the strips is up to you). 

Lay strips over the crust in a lattice pattern: First, lay 3 of the strips parallel on top of the filling, leaving about 1-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Fold back the strips so they lay over the perpendicular strip. Continue this process until all the original strips are laying over the perpendicular strips.

 

Cherry Pie

A classic cherry pie made with a flaky pie crust and delicious homemade cherry pie filling. Sweet and summery, this is a perfect cherry pie that you’ll want to eat all season long!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cherry Pie, Cherry Pie Recipe, How To Make Cherry Pie, Pie Recipes
Prep Time: 40 minutes
Cook Time: 50 minutes
Chilling Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 1 9-inch Pie

Ingredients

  • 1 double pie crust dough (This recipe makes 2 crusts: one for the bottom and one for the top) 
  • 4 cups stemmed and pitted fresh dark sweet or sour cherries (about 2lbs cherries) 
  • 3 tablespoons (22g) cornstarch  granulated sugar for sweet cherries, or 3/4 cup (150g) for sour cherries 
  • 1/8 teaspoon salt 
  • 2 tablespoons (30ml) freshly squeezed lemon juice for sweet cherries, or 1/2 tablespoon (8ml) for sour cherries  
  • 1 teaspoon (5ml) vanilla extract, substitute with Kirsch for deeper cherry flavor
  • 2 tablespoons (28g) unsalted butter, cut into small cubes 
  • Cream or milk, for brushing the top crust 
  • Coarse or granulated sugar, for decoration, optional

Instructions

  • Make The Cherry Pie Filling: Place cherries, sugar, vanilla extract, cornstarch and lemon juice in a saucepan and toss to combine. Cook over medium heat, stirring almost constantly, until the mixture starts to thicken. Remove from heat, transfer to a bowl to cool to room temperature. If you want to deepen cherry flavor in the filling, you can use Kirsch, or any cherry-flavored liquor instead of vanilla extract.
  • Preheat oven to 400°F/204°C.
  • Roll out the dough: Remove one chilled pie crust dough from the fridge and let it sit for 5-10 minutes before rolling out, or the dough is too cold and will crack. On a lightly floured counter, use a rolling pin dusted with flour, rolling outwards from the center of the dough with an even pressure to make a 12-inch (30cm) circle. Gently place the dough in the bottom of the 9-inch pie dish. Spread the cherry filling onto the unbaked crust in an even layer and dot with a few small pieces of butter on top.
  • Prepare Lattice Strips: Remove the second pie crust from the fridge. On a lightly floured work surface, roll the dough into a 12-inch (30cm) circle and use a pizza cutter, knife or a pastry wheel to slice into six 1-inch (2.5cm) strips (you can cut into more strips like 8 or 10 strips and the width of the strips is up to you).
  • Lay strips over the crust in a lattice pattern: First, lay 3 of the strips parallel on top of the filling, leaving about 1-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Unfold the strips so they lay over the perpendicular strip.
  • Using a sharp knife, trim any excess dough around the edges, leaving about 1/2-inch overhang. Pinch the edges of the top and bottom pie crusts together then crimp the edge (if desired) to make sure the strips and the bottom crust are sealed. Brush the crust with a thin coating of milk or cream, then sprinkle the top with coarse sugar if desired.
  • Bake the pie for 40-50 minutes until the crust is golden brown and the filling is bubbling. Cover the top of the pie loosely with foil if it starts getting too brown while baking.
  • Remove the pie from the oven and allow it to cool for at least 2 hours before serving.
  • Cherry pie can be served warm or at room temperature, with cream or vanilla ice cream. Store pie leftovers in the fridge for up to 5 days.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating