Cherry pie recipe

Homemade cherry pie recipe features a buttery flaky pie crust and juicy cherry filling.

Category, CuisineCooking MethodTags, , , , DifficultyBeginner
Yields8 Servings
Prep Time3 hrsCook Time55 minsTotal Time3 hrs 55 mins
Ingredients:
 homemade Pie Crust (1 for bottom 1 for top, or only 1 for bottom)
 4 ½ cups halved pitted fresh cherries
 137 cups granulated sugar
 29 cups cornstarch
 1 tbsp lemon juice
 1 tsp pure vanilla extract
 ¼ tsp almond extract (optional)
 1 tbsp cold unsalted butter, cut into small cubes
 egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
Methods:
1

Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.

2

Preheat oven to 400°F (204°C).

3

The crust: 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 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

4

Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

5

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

6

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Ingredients

 homemade Pie Crust (1 for bottom 1 for top, or only 1 for bottom)
 4 ½ cups halved pitted fresh cherries
 137 cups granulated sugar
 29 cups cornstarch
 1 tbsp lemon juice
 1 tsp pure vanilla extract
 ¼ tsp almond extract (optional)
 1 tbsp cold unsalted butter, cut into small cubes
 egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Directions

1

Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.

2

Preheat oven to 400°F (204°C).

3

The crust: 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 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

4

Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

5

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

6

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Cherry pie recipe
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