This simple cherry pie recipe is thick and sliceable, with juicy cherry filling baked inside a golden, flaky pastry crust. Make it with contemporary cherry pie filling and do-it-yourself pie crust for an extra-special summer season dessert.
Cherry pie is one among my go-to desserts on the peak of cherry season right here within the US. This pie is a traditional 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 season.
What Makes This the Finest Cherry Pie Recipe
Straightforward to make. I make this pie from scratch with my simple 10-minute cherry pie filling and a buttery do-it-yourself crust. Each are easy recipes, however you may all the time substitute your favourite store-bought variations should you’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 right 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 profit from in-season fruit. The filling seems greatest after I make it with ripe, candy darkish cherries. That being stated, you may make this pie year-round with frozen cherries, too.
Elements You’ll Want
You actually solely want a handful of components to make an ideal cherry pie. Even my crust recipe makes use of pantry staples that you simply 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 components checklist for this pie with particular quantities.
Cherry Pie Filling – Do-it-yourself cherry pie filling is easy to make and so a lot better than store-bought (see beneath). In fact, should you’re not feeling as much as making your individual, or should you’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, should you’d choose to make use of a store-bought refrigerated pie crust, that’s greater than nice!
Butter – Minimize 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. Be certain it’s coarse sugar and never granulated sugar, which dissolves within the warmth.
Straightforward Do-it-yourself Cherry Pie Filling
Whereas canned filling will produce a superbly acceptable cherry pie, should you ask me, nothing compares to the style and thickness of homemade cherry pie filling. It’s as simple as tossing contemporary or frozen cherries with water, sugar, lemon juice, and cornstarch after which simmering all the things on the stovetop for 10 minutes. It shops within the fridge for days, and you need to use the leftovers as a topping for cheesecake!
Methods to Make Cherry Pie
The pie crust and cherry pie filling every take about 10 minutes to make (I’ll normally 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 embody an in-depth tutorial on make a lattice pie crust in my apple pie recipe, for these ). In any other case, should you maintain 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 model you select, end it with an egg wash. Beat an egg with water and a pinch of salt, and brush the combination all around 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 a minimum of a couple of minutes earlier than the pie comes out of the oven, and the crust needs to be golden brown.
Cool. The important thing to a superbly sliceable cherry pie is ample cooling time, so be certain that to price range a minimum of 4 hours for this pie to chill. I even wish to bake the pie as much as someday forward of serving and let it set in a single day.
Make It Forward
I’ll typically bake two cherry pies, one to get pleasure from now and one to freeze for later. This pie freezes effectively earlier than or after baking (see the storage suggestions beneath on 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. Preserve 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
Prepare dinner the filling. It’s vital to simmer contemporary cherries for the filling to keep away from a soggy cherry pie. Pre-cooking the filling additionally prevents a cavity from forming beneath the highest crust, which occurs when contemporary, raw cherries shrink as they bake. This doesn’t apply should you’re utilizing a ready-to-use cherry pie filling from the shop.
Keep away from burnt edges. I counsel checking the pie after 25 minutes. If you happen to discover the crust is browning shortly, cowl the perimeters with a pie protect 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 may be), you’ll find yourself with soupy slices which will disintegrate. 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.
Methods to Retailer
At room temperature. Retailer the cherry pie for as much as 2 days at room temperature. Preserve it frivolously coated in order that the crust doesn’t grow to be soggy.
Refrigerate. For longer storage, you may maintain the coated 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.
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 an excellent 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, reduce 4-6 vent holes.
Fold the perimeters beneath and crimp in your required model.
Mix the egg, water, and salt in a small bowl and beat effectively.
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 a minimum of 5 minutes and the crust is golden brown. Verify the pie after 25 minutes, as chances are you’ll 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.
