Cherry Pie

Introduction

There’s nothing quite like a classic cherry pie with its sweet-tart filling bubbling through a flaky, golden crust. You’ll love how the whole cherries hold their shape, offering juicy bursts of flavor in every bite. This recipe keeps things simple, letting the bright taste of summer cherries truly shine.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Ingredients

• 1 double pie crust (click for recipe)
• 5 cups cherries (pitted and left whole)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon pure vanilla extract (or ½ teaspoon almond extract)
• 1 tablespoon lemon juice
• 1 egg (beaten and mixed with 1 tablespoon water for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). Place a baking sheet on a lower rack to catch any potential drips.
2. Roll out one disk of pie dough and fit it into a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang. Place the crust in the refrigerator while you prepare the filling.
3. In a large bowl, gently combine the whole pitted cherries, granulated sugar, cornstarch, vanilla (or almond) extract, and lemon juice. Mix until the cherries are evenly coated.
4. Pour the cherry filling into the chilled bottom crust, spreading it into an even layer.
5. Roll out the second disk of dough. Place it over the filling. Trim the excess dough, then crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
6. Brush the top crust evenly with the prepared egg wash.
7. Place the pie on the preheated baking sheet in the oven. Bake for 50-60 minutes, or until the crust is deep golden brown and the filling is bubbling thickly through the vents.
8. Remove the pie from the oven and transfer to a wire rack. Cool completely, for at least 4 hours, to allow the filling to set before slicing.

Variations

• Lattice Top: For a beautiful presentation, weave the top crust into a lattice pattern before sealing and brushing with egg wash.
• Sugar-Topped: Sprinkle coarse or turbinado sugar over the egg wash before baking for a sparkling, crunchy crust.
• Mini Pies: Use the dough and filling to make individual hand pies or mini pies in a muffin tin, adjusting the bake time accordingly.
• Serve à la Mode: Transform any slice into a decadent dessert by serving it warm with a scoop of vanilla ice cream.

Tips for Success

• Keep all dough ingredients cold and handle the dough as little as possible to ensure a flaky crust.
• Allow the pie to cool completely before cutting; this patience is crucial for a clean slice and set filling.
• If the edges of your crust brown too quickly, use a pie shield or strips of foil to protect them during the last 20 minutes of baking.
• Taste your cherries before mixing; if they are very tart, you can increase the sugar by 1-2 tablespoons.

Storage & Reheating

Store leftover pie, covered at room temperature, for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for about 10 minutes to crisp the crust.

FAQ

Can I use frozen cherries?

Yes, use frozen cherries without thawing to prevent excess liquid. You may need to add 5-10 minutes to the bake time.

My filling is too runny. What happened?

This usually means the pie was not cooled completely before slicing, or the filling wasn’t bubbling thickly in the oven, indicating it needed more bake time.

Can I make this pie ahead of time?

Absolutely. You can prepare the filling and dough a day in advance and keep them separately in the refrigerator. Assemble and bake the day you plan to serve it.

What’s the difference between vanilla and almond extract?

Vanilla offers a classic, warm sweetness. Almond extract provides a more pronounced, nostalgic “cherry pie” flavor that pairs beautifully with the fruit.

Do I have to use an egg wash?

No, but it gives the crust a beautiful shine and golden color. You can use heavy cream or milk as a substitute, though the color won’t be as rich.

How do I prevent a soggy bottom crust?

Using a metal pie plate, chilling the bottom crust before filling, and baking on a preheated baking sheet all help create a crisp bottom crust.