Classic Cherry Pie
Indulge in Classic Cherry Pie
There’s something nostalgic about a homemade cherry pie. It brings back memories of summer days, picking juicy cherries, and indulging in the comforting sweetness of a freshly baked dessert. This classic cherry pie recipe is not just about flavors; it’s wrapped in tradition. Perfect for celebrations or quiet family dinners, this pie is bound to become a cherished favorite in your home.
Why You’ll Love This Dish
What makes this cherry pie special? For starters, it uses fresh, sweet cherries that burst with flavor, making each bite a delightful experience. The buttery, flaky crust perfectly complements the rich fruit filling, creating a balance that is irresistible. Plus, this recipe is surprisingly easy to follow—perfect for both novice bakers and seasoned ones looking for a bit of nostalgia.
Whether it’s a summer picnic, a cozy holiday gathering, or a simple weeknight dessert, this pie shines in any setting. It’s an investment of your time that pays off exponentially in sweet rewards.
"I made this cherry pie for my family gathering, and it was a hit! Everyone couldn’t stop raving about the flaky crust and the sweet, gooey filling. I’ll definitely be making it again!" – A Happy Baker
Preparing Classic Cherry Pie
Making a classic cherry pie might seem daunting, but it’s more straightforward than you think. The process is broken down into simple steps, covering both the flaky crust and vibrant filling. First, you’ll prepare the cherry filling, letting the flavors meld together before creating a buttery crust that cradles that delicious fruit. Let’s roll up our sleeves and get started!
What You’ll Need
Crust
- 2 1/2 cups (313 g) all-purpose flour
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 2 sticks of cold unsalted butter
- 7 tablespoons ice water
Filling
- 6 cups sweet cherries, pitted (2 1/2 pounds)
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 3/4 cup granulated sugar (if using sour cherries, increase to 1 cup)
- 5 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
To Finish
- 1 egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar
Feel free to adjust the sweetness based on your cherry type. Sour cherries can benefit from the extra sugar, while sweet varieties can hold their own with less.
Directions to Follow
Filling
- Cut about 1/3 of your pitted cherries in half.
- In a pot, combine your whole and half-pitted cherries, lemon juice, sugar, and salt. Cook over medium heat for about 5 minutes until it starts to lightly bubble. Be sure to stir gently to prevent burning.
- Add cinnamon and cornstarch, mixing until evenly incorporated. Reduce heat and let it simmer for another 3-5 minutes until the mixture thickens and coats the cherries.
- Adjust sweetness or acidity to your liking with lemon juice or granulated sugar.
- Remove from heat, add butter and vanilla, allowing the butter to melt while mixing it all in.
- Let the filling cool slightly before transferring it to a bowl. Cover and refrigerate it for later use.
Crust
- In a bowl, whisk together flour, sugar, and salt.
- Cube the cold butter and incorporate it into the flour using a pastry cutter until you achieve a coarse crumb texture. You can also pulse in a food processor.
- Gradually add ice water, mixing gently until the dough comes together. If it’s too crumbly, add ice water a tablespoon at a time—be cautious not to make it sticky.
- Divide the dough into two halves and form each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight for convenience).
- Once chilled, roll out the first disk on a lightly floured surface to fit a 9-inch pie pan. It should be about 13 inches wide.
- Roll out the second disk and cut it into 10 strips (five horizontal and five vertical).
Construct
- Preheat your oven to 425°F (220°C).
- Place the bottom crust into the pie pan, allowing it to hang over the edges. Pour in the prepared cherry filling and smooth it out.
- Create a lattice pattern on top using the dough strips. Start with five vertical strips, then weave the horizontal ones, lifting every other vertical strip to form a basketweave.
- Pinch the edges to seal and create a decorative border.
- Bake for 20 minutes, then lower the oven temperature to 375°F (190°C). Continue baking for another 30-40 minutes until the crust is golden brown and the filling is bubbly.
Best Ways to Enjoy It
Serving your classic cherry pie can elevate the entire experience. A warm slice served à la mode with a scoop of vanilla ice cream is an undeniable classic. Alternatively, you can pair it with whipped cream for a lighter option. For an extra touch, consider drizzling some chocolate sauce or melting a bit of caramel over the top. Serve it with a cup of coffee or a glass of cold milk for a delightful afternoon treat!
Storage and Reheating Tips
If you have pie leftovers (which is rare!), you can keep your cherry pie fresh for up to three days at room temperature. Just cover it lightly with foil or plastic wrap to avoid drying it out. For longer storage, consider refrigerating or freezing. When freezing, wrap it tightly in plastic followed by foil. Thaw in the refrigerator before reheating. You can warm slices in the oven or microwave, though the oven will help keep the crust crisp.
Helpful Cooking Tips
- Use chilled ingredients: Keeping your butter and water ice-cold helps ensure a flaky crust. Don’t rush this step!
- Adjust sweetness: Taste your cherry mixture during cooking. Different cherries can vary greatly in sweetness, so your sugar level may need tweaking.
- Save some cherry juice: If you prefer a syrupy filling, add a bit of the juice from the pitted cherries to the mix for added flavor.
Creative Twists
Want to mix things up? Consider adding a hint of almond extract for a different flavor profile or tossing in some fresh blueberries with the cherries for a berry medley. You could also substitute the granulated sugar with brown sugar for a richer taste. For a gluten-free version, use a gluten-free flour blend tailored for baking—just check the proportions on the package!
FAQs
How long does it take to make this pie from start to finish?
You should allow about 2-3 hours, including chilling time for the dough! The more you practice, the quicker you’ll become.
Can I use frozen cherries for this recipe?
Yes! Just make sure to thaw and drain excess water before using them in the filling to avoid a watery pie.
What is the best way to store the pie long term?
Wrap tightly and freeze for up to 3 months. Let it thaw in the refrigerator before enjoying again!
By following this classic cherry pie recipe, you’ll embark on a delightful journey that fills your kitchen with warmth and your heart with joy. Happy baking!
Classic Cherry Pie
Ingredients
Method
- Cut about 1/3 of your pitted cherries in half.
- In a pot, combine your whole and half-pitted cherries, lemon juice, sugar, and salt. Cook over medium heat for about 5 minutes until it starts to lightly bubble. Stir gently to prevent burning.
- Add cinnamon and cornstarch, mixing until evenly incorporated. Reduce heat and let it simmer for another 3-5 minutes until the mixture thickens and coats the cherries.
- Adjust sweetness or acidity to your liking with lemon juice or granulated sugar.
- Remove from heat, add butter and vanilla, allowing the butter to melt while mixing it all in.
- Let the filling cool slightly before transferring it to a bowl. Cover and refrigerate it for later use.
- In a bowl, whisk together flour, sugar, and salt.
- Cube the cold butter and incorporate it into the flour using a pastry cutter until you achieve a coarse crumb texture. Alternatively, pulse in a food processor.
- Gradually add ice water, mixing gently until the dough comes together. If it’s too crumbly, add ice water a tablespoon at a time—be cautious not to make it sticky.
- Divide the dough into two halves and form each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight for convenience).
- Once chilled, roll out the first disk on a lightly floured surface to fit a 9-inch pie pan. It should be about 13 inches wide.
- Roll out the second disk and cut it into 10 strips (five horizontal and five vertical).
- Preheat your oven to 425°F (220°C).
- Place the bottom crust into the pie pan, allowing it to hang over the edges. Pour in the prepared cherry filling and smooth it out.
- Create a lattice pattern on top using the dough strips. Start with five vertical strips, then weave the horizontal ones, lifting every other vertical strip to form a basketweave.
- Pinch the edges to seal and create a decorative border.
- Bake for 20 minutes, then lower the oven temperature to 375°F (190°C). Continue baking for another 30-40 minutes until the crust is golden brown and the filling is bubbly.
