Homemade Cherry Pie

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Cooling time: 3

Total Time: 4 30

Servings: people

Calories: 422kcal

Author: Kris Longwell

When cherries are in season, you are going to love making this pie. When fresh cherries aren't in season, go with quality frozen cherries. Making the dough from scratch is easy and puts it over the top.

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Equipment

9 or 10-inch pie dish

Ingredients

2 pie doughs
2 lbs sweet cherries pitted, about 5 to 6 cups
1 tablespoon lemon juice
⅔ cup sugar
¼ cup cornstarch
1 teaspoon vanilla extract
½ teaspoon almond extract
1 large egg beaten
1 tablespoon water or milk
1 tablespoon turbinado sugar

Instructions

Do Ahead

Make two of the pie doughs. Wrap in plastic wrap and refrigerate until ready to use.
2 pie doughs

Make the Pie

Preheat the oven to 400°F.
In a large bowl, gently mix together the cherries, lemon juice, sugar, cornstarch, and both extracts. Set aside.
2 lbs sweet cherries, 1 tbsp lemon juice, ⅔ cup sugar, ¼ cup cornstarch, 1 tsp vanilla extract, ½ tsp almond extract
Roll the first disc of dough out on a floured surface to a 13-inch diameter. Gently roll the dough over your rolling pin and then unroll it over the pie dish. The dough should overhang the sides of the dish.
Transfer the cherry mixture into the pie dish with the dough.
Roll the 2nd dough disc out on a floured surface to a 12 to 13-inch diameter. Use a pizza cutter or sharp knife to cut the dough into 10 to 11 1-inch strips.
Place 5 to 6 strips over the top of the pie, spacing them slightly. Fold every other strip all the way back to the edge of the dish. Place one of the remaining strips perpendicular to the strips on the pie, right next to where the folded strips are folded back. Return the folded strips to their normal position. Fold back the other strips and continue until the pie is covered with the dough in a lattice formation. (See video for reference).
Use a small, sharp knife or kitchen shears to cut away the excess dough hanging over the edges. Be sure to leave enough dough that you can use to crimp the edges (see video for reference).
Make an egg wash by mixing together the beaten egg with the water or milk in a small bowl. Brush the egg wash all over the top layer of dough. Sprinkle the turbinado sugar over the top of the pie.
1 large egg, 1 tbsp water, 1 tbsp turbinado sugar
Bake for 20 minutes, rotating the pie once. Lower the oven temperature to 350°F and bake for another 35 to 40 minutes, or until the crust is golden on top. Cover the edges of the pie with foil or a pie crust shield if it's getting too brown.
Remove from the oven and allow to cool before serving, usually 3 to 4 hours, or overnight.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If you don't have access to fresh cherries, then go with quality frozen. You'll need about 5 cups. Let them thaw completely.

If using fresh sour (or tart) cherries, increase the sugar to 1 cup.

If you do decide to go with canned cherries, you'll need three 15.5 oz cans, drained. Be sure to get cherries that are packed in water; don't use cherry pie filling!

If you do cut into the pie while it's still warm, it will be very delicious, but the filling will be somewhat loose and even runny. Once the filling has completely cooled, it will set.

Cover the pie with foil, or place it in a pie container (with lid), to store. It will keep just fine on the counter for up to 2 days. After that, keep it in the fridge.

If you prefer to serve the pie warm, place individual slices in the microwave and cook on HIGH for short intervals (10 to 15 seconds). A scoop of ice cream on top of the slice is divine.

The pie freezes beautifully for 1 to 2 months.

Nutrition