Ultimate Homemade Cherry Pie
Discover the perfect homemade cherry pie recipe! With a flaky butter crust and sweet-tart cherry filling, this classic dessert is ideal for summer gatherings. Easy-to-follow instructions for a delicious, crowd-pleasing pie.
There’s nothing quite like a homemade cherry pie to celebrate the flavors of summer. This classic summer dessert combines a flaky, buttery crust with a sweet-tart cherry filling that’s sure to delight your taste buds.
Hubby loves cherries, so I thought I’d make him a pie with his favorite summer fruit! My excellent daughter, who is quite a good baker, helped me make the crust while I handled the fruit filling. It was a great time to bake together, and we were happy to make it for our favorite man – my dear, lovely husband! Thankfully, he thoroughly enjoyed the pie – and that’s even without ice cream topping!
That’s how delicious this homemade cherry pie is—you don’t even need any ice cream or cream to enjoy it! In this post, we’ll walk you through how to make the perfect cherry pie from scratch, including tips for achieving a beautiful lattice top and a perfectly set filling.
Ingredients for the Perfect Cherry Pie
For the Pie Crust:
- 1 cup unsalted butter, cold
- 4-6 Tablespoons milk
- ¼ cup sugar
- 1 teaspoon salt
- 3 cups flour
For the Cherry Pie Filling:
- 4 cups sweet cherries, pitted
- ¾ cup sugar
- ¼ cup corn starch
- 1 Tablespoon lemon juice
- ½ teaspoon almond extract
How to Make The Perfect Homemade Pie Crust
The foundation of any great pie is its crust. Our recipe combines butter, milk, sugar, salt, and flour to create a tender, flaky crust that beautifully complements the cherry filling.
Pro Tip: Keep your butter cold! This helps create those desirable flaky layers in your pie crust. To make the crust:
Combine flour, cold butter, sugar, salt, and milk in a medium bowl. Use a fork or pastry cutter to cut the butter into the mixture until crumbly.
Add more milk only if needed to help the dough come together. Divide the dough in half – one for the bottom crust and one for the lattice top.
How to Make the Sweet Cherry Pie Filling
While some recipes call for tart cherries, we’re using sweet cherries in this recipe for a more balanced flavor profile. The addition of lemon juice and almond extract enhances the natural cherry flavor. To prepare the filling:
Simmer pitted cherries in a large saucepan. Mix sugar, cornstarch, and lemon juice separately, then add to the cherries. Cook until thickened, then remove from heat and add almond extract. Allow to cool before using.
Assembling Your Cherry Pie
Now comes the fun part – putting it all together!
Preheat your oven to 400°F (200°C). Pour the cooled cherry filling into your prepared bottom crust. With strips of the remaining crust, create a lattice top. Trim and crimp the edges to seal.
Baking Your Cherry Pie
Baking your pie properly ensures a golden-brown crust and a perfectly set filling.
Cover the edges with a pie shield or foil strips. Bake at 400°F (200°C) for 20 minutes. Reduce temperature to 375°F (190°C) and bake for an additional 30-35 minutes. Remove foil for the last 5 minutes to ensure even browning. Allow your pie to cool completely before serving for the best texture and flavor.
Tips for the Perfect Cherry Pie
- Use fresh cherries when possible for the best flavor. If using frozen, thaw and drain them first.
- Don’t overmix your crust – this can lead to a tough texture.
- Chill your dough before rolling for easier handling.
- Use a pie shield to prevent over-browning of the crust edges.
Storing Your Cherry Pie
To keep your pie fresh, store it in the refrigerator for up to 3 days. Reheat slices in the oven for a fresh-baked taste.
Frequently Asked Questions (FAQs)
Can I use canned cherry pie filling instead?
While homemade filling tastes best, you can use canned filling in a pinch. Reduce the sugar in the recipe accordingly.
How do I prevent a soggy bottom crust?
Bake your pie on the lower rack of your oven and consider blind baking the bottom crust before adding the filling.
Can I freeze this cherry pie?
Yes! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
What’s the best way to pit cherries?
A: A cherry pitter tool works best, but you can also use a straw or chopstick to remove the pits. Place each cherry on top of a bottle (like a soda bottle), then push down the straw or chopstick to remove the pits.
Can I make this pie with other fruits?
Absolutely! This recipe works well with other stone fruits like peaches or plums. Adjust sugar levels as needed.
There’s nothing quite like the satisfaction of pulling a homemade cherry pie out of the oven. The aroma of buttery crust and sweet cherries will fill your kitchen, making the effort well worth it. Whether you’re baking for a special occasion or just because this classic cherry pie recipe is sure to become a family favorite. Happy baking!
Homemade Cherry Pie
Ingredients
For the crust –
- 1 cup unsalted butter cold
- 4 Tablespoons milk, (up to 6 tablespoons as needed)
- ¼ cup sugar
- 1 teaspoon salt
- 3 cups flour
For the pie filling –
- 4 cup sweet cherries, pitted
- ¾ cup sugar
- ¼ cup corn starch
- 1 Tablespoon lemon juice
- ½ teaspoon almond extract
Instructions
To make the Crust
- This is a double batch for the bottom crust and the top lattice. In a medium bowl, combine the flour, butter, sugar, salt and milk. Using a fork or a pastry cutter, cut the butter into the mixture until crumbly. It should be able to press together when squeezed. Only if needed, add another tablespoon of milk if the mix appears too dry. Continue to cut the dough until it comes together.
- Divide the dough in half. One half can be pressed into the bottom and the sides of a 9 inch pie pan. The other half should be wrapped in plastic and placed in the fridge until ready to use.
To make the Cherry Pie Filling
- Place the pitted cherries in a large saucepan and heat over medium until they start to simmer and the juices release. Stir continuously.
- In a separate bowl, combine the sugar and cornstarch. Add in the lemon juice. Pour this mixture into the cherries and mix thoroughly.
- Heat the cherry mix over low heat until it simmers, stirring often. The mixture will begin to thicken – continue to cook for about two minutes and then remove from the heat. Add the almond extract and give it a quick stir. Allow to cool before using.
- Preheat the oven to 400 degrees.
- Pour the cherry pie filling into the prepared pie crust.
- To create the lattice – Remove the other pie crust from the fridge and roll out into a ⅛ inch thickness. Use a pizza cutter or sharp knife to create strips.
- Lay out half of the strips about 1 inch apart on a sheet of parchment or a lightly floured surface so they are vertically positioned.
- Fold up every other strip, leaving about an inch border. Lay another strip horizontally on top of the remaining crust pieces. Replace the flipped pieces back over the new piece.
- Flip up the alternating vertical pieces that were left down before. Lay another strip horizontally on top of the remaining crust pieces. Replace the flipped pieces back over the new piece. Repeat until all the strips have been used. Adjust as needed to situate the strips equally apart.
- Carefully transfer the lattice to the pie – using two hands, a bench scraper, etc. – and lay it loosely on top of the pie. Situate the lattice if needed.
- Trim the edges of the lattice to meet the bottom crust and crimp the edges together.
- Using a pie crust shield or strips of foil, cover the pie edges. Place the pie on a baking sheet. Bake in the preheated oven for 20 minutes.
- Lower the oven temperature to 375 degrees and continue to bake for an additional 30-35 minutes. Remove the foil for the last 5 minutes or so to ensure even browning.
- Allow to cool completely before serving.
Notes
Nutrition
Last updated on July 11th, 2024 at 09:37 pm
