To make this delicious homemade cherry pie, you will only need a few simple materials and to follow a few straightforward procedures. The crust of this pie is golden and flaky, and the cherry filling is tasty and studded with almonds. This pie is a show-stopper. Either on its own or with a scoop of vanilla ice cream, this pie is delicious in either form.
You shouldn’t let the thought of making a cherry pie from scratch discourage you. The step that requires the biggest amount of time and effort in the preparation of this cherry pie is the pitting of the cherries. This pie has a really tasty and sugary filling that is perfect for the occasion. The buttery and jammy filling of this cherry pie is a perfect complement to the rich and crumbly crust of the pie.
This recipe for cherry pie is quite simple to put together, requiring only a few essential ingredients and very little time spent in the kitchen. The most difficult part of the process is to hold off on eating the pie until it has had a chance to cool down. However, I can guarantee that the wait and effort will be well worth it because the cuisine is wonderful.
INGREDIENTS REQUIRED FOR THE RECIPE
- Cherry pie can be made with either sweet or sour cherries. To counteract the sourness of tart cherries, increase the amount of sugar in the filling.
- When using lemon, I prefer using fresh lemon juice rather than bottled because of the flavor.
- Cornstarch: you’ll need this so that the cherry filling doesn’t run all over the place.
- Butter: if you don’t want the filling to taste too salty, add unsalted butter.
- Almond extract: using almond extract in this cherry pie recipe makes the cherry flavor even more robust.
- Crust for the pie: if you want a flaky, golden crust, homemade is best because store-bought crusts tend to be on the thin side.
MEASUREMENTS FOR INGREDIENTS
- 4 cups fresh cherries (650g)
- 1⅓ cup granulated sugar (266g)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 5 tablespoons cornstarch (50g)
- 2 tablespoons butter cubed
- ½ teaspoon almond extract
- 2 pie crusts
- egg wash (1 large egg beaten with 1 tablespoon milk)
- coarse sugar
Calories: 435kcal | Carbohydrates: 73g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 208mg | Potassium: 209mg | Fiber: 3g | Sugar: 45g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
- Small pot
- Small mixing bowl
- 9″ pie pan
- Rimmed baking sheet
DIRECTIONS FOR MAKING THIS RECIPE
- Cherries cut in half and the pits removed.
2. In a medium-sized saucepan, mix together one-half cup of sugar and the juice of one-half of a lemon. Cooking something over a medium heat while stirring it frequently will ensure that it stays nice and juicy while it’s simmering. The remaining half cup of sugar and the cornstarch should be mixed together in a separate basin. Mix into the cherry sauce, then place in a simmering pot and continue to stir constantly until the sauce begins to thicken and bubble.
3. Third, remove it from the heat source. Add the extract of almonds, and then dot the surface with butter. Combine everything and stir it up until the butter is completely dissolved. Please allow thirty minutes for the time to cool.
4. Roll out one pie crust into a circle with a diameter of 13 inches using a board that has been lightly dusted with flour. Place in a pie dish with a diameter of 9 inches, allowing the edges to dangle over the sides. After that, the cherry filling ought to be transferred into the pie shell.
5. Fifth, using the second pie crust, cut a circle that is 12 inches in diameter into strips that are 1 inch wide. Construct a latticework pattern with the strips, and then arrange it so that it covers the cherry filling. When trimming the sides of the pie crust, make sure to leave an overhang of at least one inch; this will enable you to tuck the dough under and crimp the edge to your preference.
6. Sixth, after brushing the dough with egg wash, sprinkle the dough with the coarse sugar. Place the pie in an even layer on a baking sheet that has a lip. If you want a crust that is golden brown and a filling that is bubbling, bake it at 400 degrees for 20 minutes, then lower the temperature to 350 degrees and bake it for another 30 to 40 minutes. After it has finished baking, the pie should be moved to a wire rack so that it can cool entirely.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- You can use frozen or canned cherries as a substitute for fresh cherries if you do not have access to fresh cherries. In order to prepare the filling, begin by defrosting the frozen cherries and setting aside one third of the liquid. Add to the saucepan before beginning to cook the cherries.
- By incorporating a few drops of red gel food coloring into cherry filling, it is possible to achieve a vibrant crimson color.
- It is essential to promptly place the pie in an oven preheated to a high temperature so that the crust may get crisp and the filling can become more viscous as a result of the cornstarch.
- The cherry filling in the pie will get more viscous the longer it is allowed to sit out at room temperature before it is cut. When you cut it to serve it, the filling will fall out if you don’t do this first.
- If you are just starting out in the kitchen, your best bet is to use a glass baking dish because it allows you to quickly see whether or not the crust has browned to the level that you prefer.
- Before adding the filling to the pie crust, it is absolutely necessary to wait until it has had time to cool down. If you refrigerate the crust before you bake it, you’ll get more flakiness out of it.
IF YOU DON’T HAVE CHERRY PITTER, HOW DO YOU PIT THE CHERRIES?
To remove the pit from a cherry without a cherry pitter, you can use a chopstick or a pipe tip on a flat surface.
MAY I PREPARE THIS IN ADVANCE?
The filling can be prepared in advance and stored in the fridge for up to 24 hours. Also, since the pie needs to cool for a while, you may make it the day before you plan to serve it and store it at room temperature in a plastic bag.
WHAT SHOULD I DO WITH THE EXTRA PIE?
Refrigerating leftover pie for up to five days is your best bet. It’s important to properly seal leftovers to prevent them from absorbing odors from the refrigerator. The pie can be reheated in either the oven or the microwave.
MAY I REFREIGERATE THE PIE?
The cherry pie will keep in the freezer for up to three months. Make sure to cover the pie completely before placing it in the freezer. The pie should be thawed overnight in the refrigerator and served at room temperature. Put back in the oven and heat until hot.
A LATTICE TOP, HOW DO I MAKE ONE?
Arrange 4–5 dough strips horizontally over the filling. Every other strip of dough should be folded back and a perpendicular strip placed on top of the pie at the edge. Stretch the strips parallel to the floor. Turn them back and do the same with the rest of the dough to make a latticework top for the pie.
Download this Article + Recipe in PDF Format.