Homemade Cherry Pie Recipe
An easy to make cherry pie packed with fresh dark cherries and bursting with flavor!
Equipment
- 1 Food Scale Optional - for accurate measurements
- 1 Pie Drip Catcher To keep the oven clean!
- 1 Pie Crust Shield To help prevent a burnt crust
- 1 9" Pie Pan
- Bowls, measuring cups and spoons
Ingredients
- 1 Batch Flaky Dough Crust rolled into a 9" pie tin. Top crust or lattice strips for top of pie.
To Macerate Cherries
- 1 ¼ Pounds Fresh Dark Cherries: rinsed, pitted and stems removed (approximately 2½ to 3 cups)
- ¼ Cup Granulated Sugar
Pie Slurry
- 3 Tablespoon Corn Starch
- 6 Tablespoons Cold Water (for dissolving corn starch)
- ¼ Cup Granulated Sugar
- ½ teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Almond Extract Optional
Finishing Pie
- 1 Large Egg, lightly whipped (used to wash the top of the pie)
- 1 Tablespoon Raw Sugar or Granulated Sugar (for sprinkling over top crust)
Instructions
Macerate Cherries
- Wash cherries in cold water. Remove stems and pits.
- Sprinkle 50 grams (¼ cup) granulated sugar over cherries. Toss gently. Cover and set aside for 30 minutes to allow cherries to slowly release juices.
Make Slurry
- Drain cherries using a strainer placed over a bowl. Reserve the drained juices for making the slurry..
- Add 3 tablespoons of cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
- In a medium saucepan place: ½ cup of macerated cherries, reserved cherry juice, 50 grams granulated sugar (¼ cup), vanilla, and almond extract (optional).
- Bring to a boil over medium heat.
- Lower the heat to low. Add the cornstarch/water mixture to the pan and stir constantly until thick.
- Remove pan from heat and let the slurry cool briefly.
- Pour slurry over cherries and fold until all the cherries are coated.
Assembling the pie
- Pour the cherry filling into a pie pan lined with the dough of your choice (I prefer my flaky dough for this pie). Evenly distribute the filling using a spatula.
- Place lattice strips over the cherries and seal the edges. If using a top crust, cut at least four 2" slits into the top crust to allow steam to escape while baking.
- Lightly whip an egg and use a pastry brush apply to the top crust. Sprinkle with raw or granulated sugar.
- Place assembled pie in the refrigerator or freezer to allow the crust to relax.
Baking the Pie
- Preheat the oven to 425° while the pie is resting in the refrigerator/freezer.
- Place the pie on a cookie sheet or pie drip catcher and bake for 10 minutes.
- Lower the temperature to 350° after 10 minutes and bake for an additional 25 minutes. Check the pie occasionally. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
- Remove from oven, place on a cooling rack and allow to cool completely before serving.
Video
Nutrition
Calories: 98kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 19mgSodium: 8mgPotassium: 134mgFiber: 1gSugar: 19gVitamin A: 64IUVitamin C: 4mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!