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
- Mesh sieve or colander
Ingredients
- 1 Batch Flaky Dough Bottom crust rolled into a 9" pie pan. 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)
- ½ Cup Granulated Sugar
- ¼ Cup Cherry juice (from straining the cherries after macerating)
Pie Slurry
- 3 Tablespoons Corn Starch
- 6 Tablespoons Cold Water (for dissolving corn starch)
- ¼ Cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Almond Extract Optional
Finishing Pie
- 1 Large Egg, lightly whipped (used to brush over 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.1 ¼ Pounds Fresh Dark Cherries: rinsed, pitted and stems removed
- Place cherries in a large bowl.
- Sprinkle granulated sugar over cherries. Toss gently. Cover with a kitchen towel and set aside for 30 minutes to allow cherries to slowly release juices.½ Cup Granulated Sugar
Make Slurry
- Add cornstarch to a small bowl and dissolve by whisking with cold water3 Tablespoons Corn Starch, 6 Tablespoons Cold Water (for dissolving corn starch)
- Place a colander or mesh sieve over a bowl and drain the cherries, letting the juice collect in the bowl. Measure out and set aside ½ cup of the juice for the next step.
- In a medium saucepan place: ½ cup of macerated cherries, reserved cherry juice, granulated sugar, vanilla, and almond extract (optional).¼ Cup Granulated Sugar, 1 teaspoon Pure Vanilla Extract, ½ teaspoon Almond Extract, ¼ Cup Cherry juice
- Bring to a boil over medium heat.
- Reduce 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.1 Batch Flaky Dough
- Lay the lattice strips over the cherries and press the edges to seal. If you're using a solid top crust instead, cut at least four 2-inch slits in the top to let steam escape during baking.
- Lightly whip an egg and use a pastry brush apply to the top crust. Sprinkle with raw or granulated sugar.1 Large Egg, lightly whipped, 1 Tablespoon Raw Sugar 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℉ (220℃) while the pie is resting in the refrigerator/freezer. Note: Chilling the crust before baking helps prevent it from shrinking or burning in the oven.
- Place the pie on a cookie sheet or pie drip catcher and bake for 10 minutes.
- Lower the temperature to 350℉ (180℃) 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!