You just can’t get much more classic than this pie. Well, maybe All-American Apple Pie, but this one is right up there, too.
Of course best when you can use fresh tart cherries from the farm stand, that’s awesome. But going with good-quality canned red tart cherries packed in water still makes for an amazing pie. Use the easy pie crust for the bottom layer, and then make a nice lattice design on the top, and you’ll have a cherry pie fit for the best county fair in the country!
HOW TO MAKE CLASSIC CHERRY PIE
Of course, cherry pie is all about delicious, tart cherries.
As mentioned, fresh cherries from the market are the best, but you may be wondering how in the world do you remove the pits? Click here to learn how.
EXPERT TIP: Make sure if you go with canned cherry tomatoes, you get the tart tomatoes that are in water. Don’t get cherry pie filling with syrup. You’ll want to drain the cherries before proceeding with the recipe.
Now, it’s time to sweeten the filling up by adding a little sugar, cinnamon, and quick-cook tapioca.
The tapioca works as a thickening agent and holds the filling together.
EXPERT TIP: Find find that using almond extract for this cherry pie really gives the pie a rich, depth in flavor. Vanilla extract can be substituted for the almond extract if desire.
Pour the mixture directly into your pie dish that you have lined with our Perfect Pie Dough recipe.
HOW TO MAKE A LATTICE PIE TOPPING
When you make the pie dough, be sure to make two batches so you can have a topping for the pie as well.
To create a lattice topping, simply cut the 2nd pie dough into 1-inch strips.
Place the stips across the top of the pie, braiding them as you go. See the photo below for reference.
When the pie is baking, the smell will transport you to a wonderful, comforting place.
You’ll need the pie to rest for a while after baking before slicing. This will allow the juices to tighten just enough to keep the filling together.
This is what you call pie perfection!
This pie really is a show-stopper.
Classic in every way.
Amazing warm or at room temperature.
Ready to make the best pie this side of the County Fair? Go for it!
And when you do, be sure to tag @howtofeedaloon and hashtag #howtofeedaloon!
Classic Cherry Pie
- 9 or 10-inch pie dish
- 2 piecrust
- 6 cups tart red cherries 3 15.5 oz cans, packed in water, not syrup
- ¾ cup sugar plus 1 tsp.
- ¼ tsp cinnamon
- ¼ cup quick-cooking tapioca
- 1 tsp almond extract
- ½ tsp salt
- 2 tbsp unsalted butter
- Line a 9-inch pan with one of the prepared pie dough.
- Drain the cans of cherries into a bowl, reserving 2/3 cup of the liquid.
- Place the cherries and reserved liquid in a large mixing bowl.
- Combine ¾ cup of sugar, cinnamon, and tapioca.
- Stir into the cherries until evenly combined.
- Stir in the almond extract and salt.
- Let the filling sit for 20 minutes before filling into the pie shell.
- Pre-heat the oven to 425°F.
- Spoon the filling into dough-lined dish and dot with butter.
- Roll out the second pie crust, and if desired, cut into strips, and then weave onto the surface of the pie, lattice style.
- Sprinkle about a teaspoon of sugar onto the top of the pie.
- Place the pie on a foil-lined baking sheet and bake for 15 minutes.
- Reduce the heat to 350°F and bake for an additional 45 to 50 minutes, until the crust is golden brown and the fruit is bubbling. (Line the edges with foil, if starting to brown too much).
- Take out of the oven and cool on a rack before slicing, allowing the fruit time to set up.