why make this recipe
There’s nothing quite like the taste of a homemade cherry pie. It’s the perfect dessert for summer gatherings, holiday celebrations, or just a cozy night at home. Making it from scratch not only fills your kitchen with a delightful aroma, but it also tastes much better than store-bought options. Plus, using fresh cherries gives it a vibrant flavor and a beautiful color. It’s a classic dessert that brings back memories and is sure to please anyone who takes a slice.
how to make Best Homemade Cherry Pie
Ingredients :
- 1 (9-inch) double-crust homemade butter pie crust
- 2 ½ pounds whole fresh cherries, pitted (about 5 cups)
- ⅔ cup granulated sugar, plus more for the top
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon fine sea salt
- 1 tablespoon cold unsalted butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy cream
Directions :
- Roll out the bottom crust: Roll out half of the pie dough to fit a 9-inch pie dish. To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards. Check the size by inverting the pie dish over the dough.
- Add the crust to the pie dish: Place the dough into the pie dish without stretching it, and trim the edges. Refrigerate until needed.
- Roll out the top crust: Roll out the second half of the dough and transfer it to a parchment-lined baking sheet. Keep in the refrigerator.
- Prepare the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Prepare cherries: Pit and halve the cherries; cut half of them into quarters.
- Make the filling: In a large bowl, combine cherries, sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Toss gently and set aside.
- Assemble the pie: Spoon the filling into the prepared pie crust, leaving excess liquid behind. Scatter cold butter squares over the filling.
- Add top crust and crimp: Place the top crust over the filling. Fold and crimp the edges together.
- Add the egg wash: Whisk egg yolk and cream, then brush over the crust. Sprinkle with sugar and refrigerate for 10 minutes.
- Bake the pie: Cut slits in the top crust for steam to escape. Bake for 20 minutes, then reduce temperature to 350°F (177°C) and bake for another 35 to 45 minutes.
- Cool the baked pie: Let the pie cool for at least 2 hours before slicing to prevent sogginess.
how to serve Best Homemade Cherry Pie
Serve your cherry pie warm or at room temperature. It’s delicious on its own or topped with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh cherries on top adds a nice touch too!
how to store Best Homemade Cherry Pie
Store any leftovers in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil. It will keep well for up to 4 days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic and then aluminum foil before freezing.
tips to make Best Homemade Cherry Pie
- Use fresh, ripe cherries for the best flavor.
- If fresh cherries are not available, you can use frozen cherries, but make sure to thaw and drain them first.
- Don’t skip the chilling time for the crust; it helps keep the dough flaky.
- Experiment with different spices, like cinnamon or nutmeg, for a unique twist.
variation
You can add a layer of almond paste or cream cheese on the bottom of the pie crust before adding the cherry filling for an extra flavor dimension. If you enjoy a little tartness, consider adding some sour cherries to the mix.
FAQs
Can I use canned cherries instead of fresh?
Yes, you can use canned cherries, but make sure to drain them well and reduce the sugar in the recipe, as they are often packed in syrup.
Is it necessary to use cornstarch?
Cornstarch helps thicken the cherry filling, so it’s recommended for the best texture. If you don’t have cornstarch, you can substitute it with flour, though the filling may be slightly more runny.
How can I tell when the pie is done?
The pie is done when the crust is golden and the filling is bubbling. You can also check if the juices are thickened by looking at the slits in the crust. If they look syrupy and not watery, the pie is ready.
Best Homemade Cherry Pie
Ingredients
Method
- Roll out half of the pie dough to fit a 9-inch pie dish using flour to prevent sticking.
- Place the rolled dough into the pie dish and trim the edges. Refrigerate until needed.
- Roll out the second half of the dough and transfer it to a parchment-lined baking sheet. Keep in the refrigerator.
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Pit and halve the cherries; cut half of them into quarters.
- In a large bowl, combine cherries, sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Toss gently and set aside.
- Spoon the filling into the prepared pie crust, leaving excess liquid behind, and scatter cold butter squares over the filling.
- Place the top crust over the filling and crimp the edges together.
- Whisk egg yolk and cream, then brush over the crust. Sprinkle with sugar and refrigerate for 10 minutes.
- Cut slits in the top crust for steam to escape. Bake for 20 minutes, then reduce temperature to 350°F (177°C) and bake for another 35 to 45 minutes.
- Let the pie cool for at least 2 hours before slicing to prevent sogginess.