This homemade cherry pie is easy to make from scratch. With a flaky pie crust and a sweet, juicy filling made of fresh cherries, this homemade pie is so delicious you'll want to go back for a second slice!
Servings: 8 servings
For the Cherry Filling
- 6 cups (2 pounds) sweet cherries pitted and halved
- ¾ cup granulated sugar (see note)
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
For the Pie Crust
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter cut into cubes
- 7 tablespoons ice cold water
- 1 egg
- 1 tablespoon milk
- coarse sugar or granulated sugar for sprinkling, optional
Make the Cherry Filling
Place the pitted, halved cherries in a large bowl. Add the granulated sugar, cornstarch, lemon juice, vanilla and salt. Stir to combine. Set aside while you prepare the crust. The cherries will release some of their juices as they rest.
Make the Pie Crust
Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 8 to 10 times, until the largest butter pieces are the size of small peas.
Add the ice cold water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk of dough out into a 12-inch round and transfer it to a pie dish. (To transfer the rolled out dough easily, wrap it around your rolling pin to help move it.)
Assemble the Pie
The cherries will have released some of their juices. Stir the cherry mixture to make sure everything is well combined. Use a slotted spoon to spoon the cherries into the pie crust, leaving most of the juice in the bowl to be discarded (if you pour all of the juices into the pie the filling will be very liquidy).
Cut the 1 tablespoon of butter into small cubes and scatter them over the top of the cherry filling.
Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top crust. If putting the full dough round on top of the pie, be sure to cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice-top pie crust: Cut the second dough round into ¾-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with a little space in between. Then weave in the remaining strips of dough going the opposite direction on the pie. (See my apple pie recipe for step by step photos.)
Brush with Egg Wash & Bake
Beat the egg and milk together in a small bowl. Lightly brush the top and edges of the pie crust with the egg wash. If desired, sprinkle coarse sugar over the top of the pie.
Place the pie in the refrigerator for 20 to 30 minutes before baking. While the pie chills, preheat the oven to 400° F with a rack in the lower third of the oven.
Bake the pie at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for 40 to 50 minutes more, until the filling is bubbly. Check on the pie about halfway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
Let the pie cool to room temperature for at least 2 hours before serving to allow the filling to thicken.
Store pie at room temperature for up to 8 hours, or in the refrigerator, covered with plastic wrap, for up to 3 days. Pie can also be frozen, wrapped tightly, for up to 3 months.
- If making the pie with tart cherries, increase the sugar in the filling to 1 cup.
Serving: 1/8 pie | Calories: 510kcal | Carbohydrates: 67g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 231mg | Potassium: 282mg | Fiber: 3g | Sugar: 34g | Vitamin A: 849IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com