Learn to make a cherry pie! This simple recipe incorporates a thick, almond-scented cherry pie filling and a flaky all-butter crust. It is SO scrumptious!
This cherry pie recipe is considered one of my favourite home made desserts. It incorporates a buttery, flaky crust and a velvety, almond-scented filling. In case you permit it to chill fully, it slices superbly, however the filling nonetheless stays a tiny bit juicy so as to savor the cherries’ scrumptious texture.
This cherry pie recipe is easy to make. However heads up: it does take a while. The pie dough has to sit back and the filling has to chill earlier than you may assemble and bake the pie. If you wish to get forward, you may make each the crust and the filling a day or two prematurely—discover my suggestions within the publish beneath.
I hope you like this cherry pie recipe as a lot as I do!
Cherry Pie Recipe Substances
Right here’s what you’ll must make this home made cherry pie recipe:
- Cherries, in fact! Tart cherries, additionally known as bitter cherries, are greatest on this recipe. You should utilize candy cherries when you choose—simply word that they make the pie style sweeter. Today, I principally use frozen cherries in my pie filling, as they’re available year-round. You probably have easy accessibility to recent cherries, although, they’ll work right here too. You’ll want 2 kilos after you pit them, about 5 cups.
- Cornstarch and water – They create a slurry that thickens the cherry pie filling.
- Cane sugar – It sweetens the filling.
- Cinnamon and floor ginger – For heat depth of taste.
- Almond extract – Cherry + almond are an ideal pairing. In case you don’t have almond extract available, vanilla extract is an effective substitute.
- Pie crust – I really like my flaky, buttery home made pie crust, however you could possibly substitute store-bought pie dough in a pinch.
- An egg – You’ll beat it with just a little water to make an egg wash for the crust.
- Coarse sugar – Elective, however scrumptious. It provides sparkle and sweetness to the highest of the crust.
- And vanilla ice cream – For serving.
Discover the whole recipe with measurements beneath.
Tips on how to Make Cherry Pie Filling
The important thing to creating an ideal cherry pie filling is thickening the cherry juices on the range earlier than you add the filling to the pie. This simple step will decrease the quantity of juice that seeps into the crust and makes it soggy. It can additionally assist the pie slice properly as soon as it cools. Right here’s how I make my filling:
- Begin with 2 kilos of thawed frozen cherries. Place the cherries in a strainer set over a bowl to seize their juices. Measure 1 cup of the juice. In case you don’t have 1 cup, microwave the cherries for 15 seconds or so, and so they’ll launch extra juice. Repeat till you will have 1 cup of cherry juice. Save any further for one more use.
- Then, make a cornstarch slurry. In a small bowl, whisk collectively the cornstarch and water till easy.
- Subsequent, thicken the juices. Place the 1 cup cherry juice in a small saucepan and produce to a boil. Stir within the sugar and return the combination to a boil. As soon as the sugar dissolves, add the cornstarch slurry and stir till the combination thickens. It can grow to be clear, easy, and shiny.
- Lastly, combine up the filling. Switch the thickened cherry juices to a big bowl with the cherries. Stir within the spices, almond extract, and a pinch of salt.
Then, permit the filling to chill fully. In case you’ve ever made home made pie dough, you recognize that the secret is retaining it chilly till it goes within the oven. To assist maintain it chilly, we wish to add a cool filling to it, not a heat one.
Assembling the Pie
When the filling has cooled and the pie dough has chilled for 2 hours or longer, it’s time to assemble the pie!
First, roll out the crust based on the directions in this recipe. Stick it within the fridge to sit back for half-hour.
In the meantime, preheat the oven. Organize a rack within the backside third of the oven, and set a baking sheet on it. Preheat the oven to 425°F with the baking sheet inside it.
Then, assemble the pie! Pour the cooled filling into the underside crust.
Subsequent, weave a lattice on prime. Slice the highest crust into 1-inch strips. Organize 4 or 5 strips crosswise excessive of the pie. Weave 4 or 5 strips by way of them to make a lattice.
Pull again the strips as essential to weave.
Trim the perimeters of the lattice, then fold the sting of the underside crust up and over it in order that the sting of the dough is according to the sting of your pie plate.
Crimp the dough along with your fingers or a fork.
Brush the egg wash onto the lattice. Tip: JUST the lattice! The perimeters of the dough will brown on their very own, so there’s no must brush it onto them.
Sprinkle on the coarse sugar.
Lastly, bake. Place the pie on the preheated baking sheet within the oven. Bake for 20 minutes, then scale back the warmth to 375°F and bake till the filling is effervescent and the crust is golden brown.
Now for the laborious half! Permit the pie to chill fully earlier than you slice it. This can take about 4 hours. It could be laborious to withstand digging in immediately, however permitting the pie to chill absolutely is essential for getting a clear slice.
Cherry Pie Recipe Ideas
- Maintain the pie dough chilly. If you bake an all-butter pie crust, you need the butter within the pie dough to soften within the oven, creating attractive flaky layers. For the very best outcomes, maintain the dough chilly whilst you assemble the pie. Chill it for at the least 2 hours earlier than rolling it out. I additionally like to sit back the dough for half-hour after I roll it out and ensure the filling is totally cool earlier than including it to the pie.
- Tent the pie with foil if it’s getting too brown. Your cherry pie is prepared when the crust is golden brown and the filling has been effervescent for a number of minutes. If the crust is getting too brown earlier than the filling is effervescent, tent it with foil to reduce further browning.
- Permit the pie to chill fully earlier than you slice it. In case you slice and serve the pie whereas it’s nonetheless heat, the filling will ooze out of the crust. For a clear slice, let it cool fully after you are taking it out of the oven. 4 hours are greatest, however when you can’t wait that lengthy, attempt to let it cool for at the least 2.
Do you have to par-bake the crust of a cherry pie?
On this recipe, you don’t must!
Thickening the cherry juices on the stovetop prevents an excessive amount of liquid from seeping into the crust because it bakes.
Baking the pie within the decrease third of your oven helps too. In most ovens, the heating components run alongside backside, so inserting the pie on a low rack brings the underside crust nearer to the warmth supply.
I additionally like to position the pie on a preheated baking sheet (a tip I realized from Melissa Clark at The New York Occasions) to jumpstart the browning of the underside crust.
Storage and Make-Forward Directions
This cherry pie is greatest on the day that it’s baked, however it retains properly for as much as 3 days. Cowl it and retailer it at room temperature till you polish off the final slice, ideally with a scoop of vanilla ice cream.
If all of the cooling and chilling time looks like loads for at some point, you may make each the pie dough and the filling prematurely. Wrapped tightly in plastic, the pie dough retains effectively within the fridge for as much as 2 days. Saved in an hermetic container within the fridge, the cooked filling retains effectively for as much as 4. With each prepped forward of time, it’s simple to assemble and bake the pie in at some point.
Take pleasure in!
Extra Favourite Fruity Desserts
In case you love this cherry pie recipe, strive considered one of these fruity desserts subsequent:
Cherry Pie
Serves 8
This bitter cherry pie recipe is a scrumptious summer season dessert, although it may possibly simply be made with frozen cherries at any time of 12 months. To get forward, you may make the pie dough and the cherry pie filling a day or two prematurely. See the publish above for suggestions! This recipe makes 1 9- or 9.5-inch pie.
- 2 kilos frozen pitted tart cherries, thawed, juices reserved
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon floor ginger
- ¼ teaspoon almond extract
- Pinch salt
- 1 recipe Pie Crust, chilled at the least 2 hours
- 1 giant egg
- Coarse sugar, elective
- Vanilla ice cream, for serving
Stop your display from going darkish
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Place the cherries in a strainer set over a bowl to seize the surplus juices. Measure 1 cup of the cherry juice.* Save any remaining juice for one more use. Switch the cherries to a big bowl.
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In a small bowl, stir collectively the cornstarch and ¼ cup of the water till easy. Put aside.
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Place the 1 cup cherry juice in a small saucepan and produce to a boil. Add the sugar, stir, and return the combination to a boil. When the sugar is dissolved, add the cornstarch combination and stir till the juices thicken and grow to be clear and shiny. Take away from the warmth and pour over the cherries. Stir within the cinnamon, ginger, almond extract, and salt. Permit to chill fully.
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Make the underside crust. Comply with the directions within the pie crust recipe to roll out the underside crust, leaving a ½-inch overhang on all sides of the pie plate. Loosely cowl with plastic wrap and chill for half-hour. Organize an oven rack within the backside third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.
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In the meantime, make the highest crust. Use the identical methodology to roll out the remaining pie dough. Switch it to a baking sheet, loosely cowl it with plastic wrap, and place within the fridge till the underside crust has chilled for half-hour.
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Assemble the pie. In a small bowl, whisk collectively the egg and the remaining 1 tablespoon water. Put aside.
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Take away the underside crust from the fridge and pour within the cooled filling. Switch the highest crust to a slicing board and use a pointy knife or pizza cutter to chop it into 1-inch strips. Evenly house 4 to five strips crosswise over the pie. Weave 4 to five extra strips by way of the crosswise strips to create a lattice, pulling again the unique strips as essential to weave. Trim the perimeters of the lattice, then fold the perimeters of the underside crust up and over it in order that the sting of the dough is according to the sting of the pie plate. Crimp the dough along with your fingers or a fork to seal.
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Brush the lattice with the egg wash and sprinkle with coarse sugar, if utilizing. Place the pie on the recent baking sheet within the oven. Bake for 20 minutes, then scale back the warmth to 375°F and bake for 40 to 50 minutes, or till the crust is golden brown and the filling has been effervescent for a number of minutes. If the perimeters of the crust begin to brown an excessive amount of earlier than the filling is effervescent, tent them with foil and proceed baking till the filling bubbles.
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Permit to chill fully earlier than slicing and serving, about 4 hours.
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Serve with vanilla ice cream.
*In case you do not need 1 cup juice, microwave the cherries for 15 seconds, and so they’ll launch extra. Repeat till you will have 1 cup juice. Save any further juice for one more use.
Tailored from Joan Nothern’s cherry pie recipe
