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Homemade Cherry Pie Recipe

Homemade Cherry Pie Recipe
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★★★★★

4.9 from 16 reviews

Indulge in the sweet and tangy flavors of this homemade cherry pie. With a buttery crust and a luscious cherry filling, this classic dessert is perfect for any occasion.

Ingredients

Scale

Pie Crust:

  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)

Filling:

  • 4 and 1/2 cups halved & quartered pitted fresh cherries
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. The crust – Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
  2. Make the filling – In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover the filling and place in the refrigerator as you roll out the pie dough (or for up to 24 hours).
  3. Roll out the chilled pie dough – On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to transfer the cherries into the crust. Reserve the juice in the bowl for the next step. Refrigerate pie, uncovered, as you reduce the juice in the next step.
  4. Pour the leftover juice – Pour the leftover juice into a small saucepan. Cook over low heat, stirring, until juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over cherries in filling. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
  5. Arrange the lattice – Remove the other disc of pie dough from the refrigerator. Roll the dough into a circle 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips and carefully weave them over and under one another. Press the edges of the strips into the bottom pie crust edges to seal. Brush the top with egg wash, sprinkle with sugar, and refrigerate while preheating the oven.
  6. Bake the pie – Bake at 375°F (190°C) for 50-60 minutes or until the crust is golden brown and the filling is bubbling. Shield the edges with foil if needed. Cool before serving.

Notes

  • For a shiny finish, brush the crust with egg wash before baking.
  • Serve with a scoop of vanilla ice cream for a classic pairing.

Nutrition

Keywords: cherry pie, homemade pie, dessert, baking, cherry recipe

Find it online: https://flavorsbymaya.com/homemade-cherry-pie-recipe/