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–+ servings

Cherry Pie

This cherry pie has a buttery, flaky top and bottom pie crust, and a rich, thick, sweet, cherry filling. Cherry pie was never really on my radar, but now that I have made my own, it is DEFINITELY one of my favorites. Top a slice with a scoop of vanilla ice cream, and you will be in cherry pie heaven.
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Prep Time 30 minutes
Cook Time 45 minutes
Pie Dough 2 hours
Total Time 3 hours 15 minutes
Servings 12 servings

Equipment

Ingredients
 

  • Homemade pie crust
  • 5 cups (750 grams) pitted fresh cherries see note
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter for dotting, cold and cut into small cubes

Egg Wash

  • 1 egg lightly beaten
  • coarse granulated sugar

Instructions

  • Prepare the pie crust through step 4 of the linked pie crust recipe.
  • After you prepare the pie dough, begin prepping the filling.
  • First, pit the cherries. Using a sharp knife, cut half of the cherries in half (two pieces), then remix them with the whole cherries. I like to do this but it is not necessary.
  • In a large sauce pan, stir together the pitted cherries, granulated sugar, cornstarch, salt, cinnamon, vanilla, and lemon juice until combined.
  • Place on the stove over medium heat and cover, stirring every 1-2 minutes or so for 10 minutes. The cherry juices will release and begin to bubble - by the end of the 10 minutes, the filling will have thickened.
  • Remove from the heat and transfer the mixture to a bowl to cool until you are ready to roll out your dough.
  • Once your dough is done chilling, prep the pie dough. Preheat your oven to 400F.
  • On a generously floured surface, roll one of the dough portions out into a big circle while leaving the other portion in the fridge. Roll the dough large enough so that it fits in your pie dish (I use a standard size pie dish for this).
  • Roll the dough over your rolling pin and unroll it centered over the pie dish with the edges draping over.
  • Pour the cooled filling into the pie dish, then spread the cold and cubed butter on top of the filling. Place the pie dish in the fridge while you roll out the second disc of dough. 
  • Roll the top crust into a circle big enough so it reaches the edges of your pan. Use your rolling pin to unroll it on top of the filling with the edges draping over.
  • Working in a circle, trim the edges of the top and bottom pie crusts if need be, then pinch them together. Crimp the edges of the pie dough using your fingers to give the pie that fluted look, if desired.
  • Place the pie in the freezer for five minutes so the fats become cold again. Remove from the freezer and use a sharp knife to make slits in the top crust. I normally do two slits (like a plus sign). These are vents so there is a place for the steam to release.
  • Lightly whisk an egg and use a pastry brush to apply an egg wash to the pie dough, then sprinkle with coarse sugar.
  • Bake for 20 minutes at 400F, then reduce the temperature to 375F and bake for an additional 35-45 minutes.
  • Remove the pie from the oven and let cool completely before slicing and serving. About 3-4 hours.

Notes

  1. Make sure to measure/weigh out the cherries AFTER they are pitted.
Tried this recipe?Let us know how it was!