This straightforward cherry pie recipe is thick and sliceable, with juicy cherry filling baked inside a golden, flaky pastry crust. Make it with recent cherry pie filling and do-it-yourself pie crust for an extra-special summer time dessert.
Cherry pie is certainly one of my go-to desserts on the peak of cherry season right here within the US. This pie is a basic recipe, full of juicy sweet-tart do-it-yourself cherry filling and set in my favourite flaky pie crust. With Easter across the nook, I’m already picturing this pie on the dessert desk subsequent to the sponge cake and lemon cream cheese braid. I can’t consider a greater technique to finish off brunch, and I’ll undoubtedly be baking it once more over the remainder of the summer time.
What Makes This the Finest Cherry Pie Recipe
Simple to make. I make this pie from scratch with my straightforward 10-minute cherry pie filling and a buttery do-it-yourself crust. Each are easy recipes, however you possibly can at all times substitute your favourite store-bought variations for those who’re pressed for time.
Thick and sliceable. After many rounds of testing, I’ve lastly cracked the key to thick slices of pie that maintain within the filling. No runny cherry pie right here! It comes all the way down to simmering the cherries lengthy sufficient and giving the pie loads of time to set.
Excellent for any season. Cherry pie is the right technique to take advantage of in-season fruit. The filling seems finest after I make it with ripe, candy darkish cherries. That being mentioned, you can also make this pie year-round with frozen cherries, too.
Components You’ll Want
You actually solely want a handful of elements to make an ideal cherry pie. Even my crust recipe makes use of pantry staples that you just probably have available. See my notes beneath. I’ve linked to the crust and filling recipes within the recipe card, the place you’ll additionally discover the elements listing for this pie with particular quantities.
Cherry Pie Filling – Home made cherry pie filling is straightforward to make and so a lot better than store-bought (see beneath). In fact, for those who’re not feeling as much as making your individual, or for those who’re in a rush, canned cherry pie filling works in a pinch.
Pie Dough – Once more, I choose to make use of my homemade pie crust recipe. And once more, for those who’d choose to make use of a store-bought refrigerated pie crust, that’s greater than wonderful!
Butter – Reduce butter into cubes whereas it’s chilly from the fridge.
Egg – You’ll whisk an egg with water and salt to make an egg wash for the crust. It’s the important thing to a golden, shiny end.
Coarse Sugar – For sprinkling over the crust earlier than baking. Make certain it’s coarse sugar and never granulated sugar, which dissolves within the warmth.
Simple Home made Cherry Pie Filling
Whereas canned filling will produce a wonderfully acceptable cherry pie, for those who ask me, nothing compares to the style and thickness of homemade cherry pie filling. It’s as straightforward as tossing recent or frozen cherries with water, sugar, lemon juice, and cornstarch after which simmering every thing on the stovetop for 10 minutes. It shops within the fridge for days, and you should utilize the leftovers as a topping for cheesecake!
Make Cherry Pie
The pie crust and cherry pie filling every take about 10 minutes to make (I’ll often get the filling simmering on the range whereas I make the pie dough). As soon as your pie filling and dough are prepared, comply with the steps beneath. You’ll discover the printable directions within the recipe card.
Roll out the pie dough.Press the dough right into a pie plate.
Put together the pie crust. Begin by flouring your work floor and rolling out one half of the pie dough right into a 12-inch circle. Afterward, gently press the crust right into a 9-inch pie plate.
Fill the crust and high with butter.Add the highest crust.
Add the filling. Subsequent, unfold the cherry pie filling into the crust. Dot the highest of the filling with cubes of butter.
Add a high crust. Now, place the highest crust over the pie and fold and crimp the perimeters. You are able to do a lattice crust just like the one pictured (I embrace an in-depth tutorial on the way to make a lattice pie crust in my apple pie recipe, for these ). In any other case, for those who hold it easy with a stable crust, bear in mind to chop 4-6 vent holes within the high to permit the steam to flee.
Brush with an egg wash.Sprinkle with sugar and bake!
Add an egg wash. Whichever high crust fashion you select, end it with an egg wash. Beat an egg with water and a pinch of salt, and brush the combination everywhere in the crust. Afterward, add a sprinkle of coarse sugar.
Bake. Lastly, place the cherry pie on a baking sheet, and pop that right into a preheated oven to bake at 375ºF for 50-55 minutes. The filling ought to bubble for at the least a couple of minutes earlier than the pie comes out of the oven, and the crust must be golden brown.
Cool. The important thing to a wonderfully sliceable cherry pie is ample cooling time, so make certain to funds at the least 4 hours for this pie to chill. I even wish to bake the pie as much as in the future forward of serving and let it set in a single day.
Make It Forward
I’ll generally bake two cherry pies, one to get pleasure from now and one to freeze for later. This pie freezes properly earlier than or after baking (see the storage ideas beneath on the way to freeze the baked model). To freeze the unbaked cherry pie, put together the pie as directed and wrap it tightly in plastic wrap, then in foil. Maintain it frozen for as much as 1 month. When it’s time to bake, unwrap the pie and bake it straight from frozen with 10-Quarter-hour added to the baking time.
Recipe Suggestions
Cook dinner the filling. It’s vital to simmer recent cherries for the filling to keep away from a soggy cherry pie. Pre-cooking the filling additionally prevents a cavity from forming below the highest crust, which occurs when recent, raw cherries shrink as they bake. This doesn’t apply for those who’re utilizing a ready-to-use cherry pie filling from the shop.
Keep away from burnt edges. I recommend checking the pie after 25 minutes. If you happen to discover the crust is browning shortly, cowl the perimeters with a pie defend or aluminum foil to forestall them from burning whereas the pie finishes baking.
Cool the pie fully. If you happen to slice into do-it-yourself cherry pie whereas it’s nonetheless heat (as tempting because it could be), you’ll find yourself with soupy slices that will crumble. Because of this, I like to recommend giving this pie 4 hours or extra to chill and set earlier than slicing. It’s the key to thick, picture-perfect slices.
Retailer
At room temperature. Retailer the cherry pie for as much as 2 days at room temperature. Maintain it frivolously lined in order that the crust doesn’t develop into soggy.
Refrigerate. For longer storage, you possibly can hold the lined pie within the fridge for as much as 5 days.
Freeze. As soon as the baked pie has cooled fully, wrap it tightly in plastic wrap and a second layer of foil, and freeze it for as much as 1 month. Thaw the pie, unwrapped, at room temperature.
1 1/2 Tablespoons Butter, minimize into small cubes
1 Egg
1 Tablespoon Water
1/8 teaspoon Kosher Salt
1–2 Tablespoons Coarse Sugar
Preheat the oven to 375ºF.
Roll out one half of the pie dough on a floured work floor till it’s a 12-inch diameter circle.
Switch the dough sheet to a 9-inch pie plate. Work the dough gently into the form of the pan.
Add the cherry pie filling in a good layer.
Dot the highest of the pie filling with the items of butter.
Add the highest pie crust, both as a lattice or a stable high. If you happen to use a stable high, minimize 4-6 vent holes.
Fold the perimeters below and crimp in your required fashion.
Mix the egg, water, and salt in a small bowl and beat properly.
Brush the egg combination excessive crust.
Sprinkle it with coarse sugar.
Place the pie pan on a baking sheet. Bake within the preheated oven for 50-55 minutes or till the filling is effervescent for at the least 5 minutes and the crust is golden brown. Examine the pie after 25 minutes, as you might have to cowl the perimeters to forestall burning.
Take away from the oven and let cool for 4 hours as much as in a single day earlier than slicing.
