Do-it-yourself Cherry Pie is the QUEEN of all summer time pie recipes! My home made pie dough makes one of the best pie crust recipe. And you should use recent cherries or frozen cherries for the cherry pie filling. Bake till the crust is golden brown and the cherry juices are effervescent all around the baking sheet!
Mother’s Cherry Pie Recipe
Initially revealed in 2018, my mother’s favourite cherry pie has develop into a favourite recipe of hundreds of readers, too! So lots of you have got made particular recollections with this recipe. From 4th of July events to sunny picnics to Christmas dessert… you guys critically love this pie!
That is particularly touching for me, as a result of heartbreakingly, my mother handed away a number of years in the past. However her beloved pie lives on! And realizing it brings so lots of you nice pleasure… effectively, that’s priceless!
Why You’ll Love this Do-it-yourself Cherry Pie
- Use recent or frozen cherries! And any number of candy or tart cherries will work.
- The cherry pie filling is juicy and filled with candy/tart cherry taste.
- I take advantage of a cooking methodology for the cherry pie filling that leaves simply the correct quantity of cherry juices… it’s juicy however not soupy!
- Assemble the pie dough simply, then wrap it in plastic wrap and refrigerate for as much as 2 days earlier than utilizing.
- One of the best dessert for any summer time occasion… particularly when served with ice cream!
- Make the pie, cool utterly at room temperature, and wrap in plastic wrap and it’ll keep recent for as much as 2 days! Or 2 months within the freezer.
Find out how to Make Cherry Pie
- Make the Pie Dough: You can also make the pie crust recipe as much as 2 days upfront. Merely make as directed, then retailer within the fridge till wanted. Or freeze the pie dough for as much as 2 months.
- Make the Cherry Pie Filling: Be happy to retailer this within the fridge for as much as 2 days! Simply give it a very good stir earlier than use.
- Roll out the Pie Dough: You’ll roll the underside crust into a big circle and match it into the pie plate. For the highest crust, you’ll slice it into strips and create a lattice prime crust.
- Make an Egg Wash: That is the important thing to a golden brown crust! You’ll gently brush the egg wash all around the prime crust utilizing a pastry brush.
- Preheat the Oven: For this recipe, you’ll begin with the oven at 425 levels, then scale back then temperature after quarter-hour. Be sure you preheat the oven at the very least 20 minutes earlier than you propose on baking.
- Assemble the Pie: Place the underside crust within the pie plate, add the cherry pie filling, then add the highest crust. Brush with egg wash and place on a baking sheet.
- Bake the Pie: Place the pie plate within the preheated oven till the crust is golden brown and the cherry juices are effervescent.
- Cool Fully: To get clear slices that don’t ooze in every single place, make sure to cool this pie at room temperature. To chill utterly, it’ll take about 3 to 4 hours.
Pie Dough 101: The Greatest Pie Crust Recipe
- Chilly Butter is Key: It doesn’t matter what pie crust recipe you employ, ensure that your butter is ice chilly earlier than starting. I recommend putting your sticks of butter within the freezer for 10 to twenty minutes earlier than use.
- Use a Pastry Cutter: However for those who don’t have one, you may lower the butter into the pie dough utilizing two forks. Keep away from utilizing your fingers for those who can, as a result of they will trigger the butter to soften.
- Add Simply Sufficient Water: You need the pie dough to be a bit shaggy. It’ll come collectively as soon as kneaded. Including an excessive amount of water will trigger a tricky and gluey pie crust.
- Chill the Pie Dough: The disks of pie dough want to relax for at the very least 2 hours, however will maintain within the fridge for as much as 48 hours.
- Put together the Lattice Strips: For the highest crust, you’ll lower the pie dough into lattice strips. Apply makes good right here, so be affected person with your self! And don’t fear if it’s not image good.
Cherry Pie Filling: Contemporary Cherries vs Frozen Cherries
- Contemporary or frozen cherries will work on this cherry pie recipe, so be happy to make use of both!
- I usually use recent cherries in the summertime and frozen cherries within the winter/fall.
- One main professional for utilizing frozen cherries? You don’t want to clean or pit them. This positively will prevent time… particularly for those who don’t have a cherry pitter.
- Any number of cherries will work with this cherry pie filling! However I really like utilizing candy purple cherries one of the best. Rainier cherries will even work nice. You should use bitter cherries, however you’ll want so as to add an additional 1/4 cup of sugar.
- My favourite model of frozen cherries is Wyman’s darkish candy and purple tart cherries are *chef’s kiss scrumptious! And sure, they’re accessible in 2 pound luggage, so they’re all prepared to make use of on this recipe. I at all times refill on them after they go on sale!
- Not all almond extracts are equal in high quality, so make sure to select a pure almond extract for this recipe. In case you’re allergic to almonds, you might omit the almond extract utterly.
- If omitting the almond extract, I recommend including an additional teaspoon or two of vanilla extract as a substitute.
- For finest outcomes, use recent lemon juice! Keep away from bottled lemon juice, which tastes synthetic. Don’t skip the lemon juice; it won’t make your pie style lemony!
Bake on a Baking Sheet: Till the Crust is Golden Brown
- The cherry juices bubble up because the pie bakes within the oven… and typically, they land on the underside of the oven. My resolution? Bake the pie on a baking sheet.
- Baking the pie on a big baking sheet additionally makes eradicating the new pie from the oven simpler – and safer!
- You’ll need to bake this pie till the crust is golden brown and the cherry juices bubble up and scent unbelievable! This usually takes about an hour and 5 minutes.
- In case your prime crust is getting too brown, you may cowl it with a pie protect or flippantly tent the highest of the pie with aluminum foil. However you shouldn’t want both possibility.
Cool Fully Earlier than Slicing
In case you’ve ever lower right into a scorching pie earlier than… you already know why it’s important to chill utterly earlier than slicing, proper? As a result of scorching pies are nonetheless primarily liquid! And the filling will movement and ooze and run in every single place.
So make sure to permit this home made cherry pie to chill utterly at room temperature earlier than slicing! This often takes about 4 hours. However you need to be capable to get semi-neat slices after 2 hours… for those who simply can’t wait to dig in.
For image good slices, I recommend making this pie the night time earlier than you want it. That method it will probably chill and agency up in a single day. And for those who choose to serve it barely heat, you may at all times reheat a slice within the microwave or oven. I ALWAYS do that once I plan on having fun with a chunk with a scoop of vanilla ice cream!
Extra Cherry Pie Recipes:
Foolproof Cherry Pie
Do-it-yourself Cherry Pie is the QUEEN of all summer time pie recipes! My home made pie dough makes one of the best pie crust recipe. And you should use recent cherries or frozen cherries for the cherry pie filling. Bake till the crust is golden brown and the cherry juices are effervescent all around the baking sheet!
Components
- (2) foolproof all-butter pie crust
- 2 kilos cherries pitted (recent or frozen)
- 3 Tablespoons cornstarch
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 and 1/2 Tablespoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter lower into small cubes
- 1 giant egg
- 2 teaspoons water
- 2 Tablespoons glowing sugar non-compulsory
Directions
Put together the Crust:
-
Have prepared and refrigerated one batch of foolproof all-butter pie crust.
-
Take away the dough from the fridge 10 minutes earlier than you start rolling, as dough that’s too chilly will crack. Calmly flour a rolling pin and your work floor. Set the dough in the course of the work floor and – starting from the middle of the disc – roll the dough away from you in a single agency and even stoke. After every stroke, rotate the disc 1 / 4 flip clockwise and roll once more. Calmly sprinkle extra flour on the work floor, on the dough, and on the rolling pin as wanted. You need to use simply sufficient to forestall the dough from sticking. As your disc of dough turns into bigger, make certain to not overstretch the middle of the dough. Proceed rolling till the dough is 3 inches longer than the pan you’re utilizing, and round 1/8″ to a 1/4″ in thickness.
-
Rigorously fold the dough in half and lay it throughout one facet of a buttered pie pan, putting the seam of the dough within the heart of the pan. Gently unfold the crust, then use your fingers to suit the dough down into the pan, ensuring there are not any gaps between the dough and the pan. Burst any air bubbles with a fork. Don’t pull or stretch the dough right here!
-
Utilizing kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inside rim of the pan.
-
Cowl the crust with plastic wrap and refrigerate for at the very least 1 hour, or as much as 48 hours. You might also freeze for as much as 2 months
Put together the lattice strips:
-
Have prepared and refrigerated one batch of foolproof all-butter pie crust.
-
Line a small baking sheet with parchment paper; put aside till wanted.
-
On a flippantly floured work floor, roll out the pie dough right into a 12-inch circle.
-
Utilizing a pastry cutter, slice the dough into 10 strips (the width of the strips is completely as much as you. I choose medium strips so I often slice them between an inch and an inch and a half vast). Lay the strips on the ready baking sheet and refrigerate till wanted.
For the Cherry Pie Filling:
-
Mix the cherries, cornstarch, sugar, salt, vanilla, almond extract, and lemon juice in a big saucepan over medium-high warmth. Simmer, stirring virtually consistently, till the combination begins to thicken – about 8 minutes.
-
Scale back warmth to low and prepare dinner for one more 2 minutes earlier than eradicating from the warmth. Switch to a heatproof bowl and funky to room temperature.
Meeting and Baking:
-
Preheat oven to 425 levels (F).
-
Take away the crust and lattice strips from the fridge.
-
Utilizing a rubber spatula, scrape the cherry pie filling into the pie crust shell. Prime with cubes of butter.
-
Lay 6 of the strips parallel on prime of the filling, leaving about 1/2-inch between every strip. Fold again each different strip, then place one other strip of dough perpendicular to the strips. Unfold the folded strips in order that they lay over the perpendicular strip. Proceed this layering course of, weaving the strips over and below one another.
-
Trim the sides of the strips, leaving about 1/2 inch overhang. Roll the surplus dough up so it’s tightly sitting on the sting of the pie plate, then crimp the sides to safe the strips with the underside pie crust.
-
Brush the sides of the crust with the egg wash and sprinkle with sugar, if utilizing.
-
Place the pie on a baking sheet and bake for quarter-hour. Scale back the oven temperature to 350 levels (F) and proceed baking for 50 minutes, or till the crust is golden and the filling is effervescent.
-
Place pie plate on a wire rack and funky for at the very least 2 hours earlier than slicing.
