Cherry Pie
User Reviews
5
Cherry Pie
Description
This Cherry Pie recipe allows the use of fresh tart cherries or canned sour cherries. When using fresh cherries, they are pitted, halved, combined with sugar and lemon juice, and cooked gently to release juices. Cornstarch is dissolved in some juices and returned to thicken the mixture. When canned cherries are used, their juice is separated and thickened with cornstarch before being combined back with the cherries and seasonings.
The filling gains depth from butter and a subtle touch of cinnamon, balancing tartness with sweetness and warmth. The pie crust is prepared separately and assembled with a bottom and top crust, with the filling poured inside. The top crust may be brushed with beaten egg white and sprinkled with sugar for a glossy, textured finish before baking.
Once baked, the pie offers a flaky golden crust encasing a luscious cherry filling that is both tangy and sweet. It can be served as dessert alone or with accompaniments like whipped cream or ice cream.
The pie filling and crust can be prepared ahead and chilled before baking. The fully baked and cooled cherry pie freezes well for a few months if wrapped tightly and thawed overnight before serving.
Ingredients
- 1.5 lbs cherries or three (14.5 oz) cans sour cherries, fresh, sour
- 3/4 cup granulated sugar
- 2 Tablespoons lemon juice
- 1/3 cup cornstarch
- 2 Tablespoons butter
- 1/2 teaspoon ground cinnamon
- pie crust this recipe makes 2 crusts: one for the bottom and one for the top, homemade
- 1 large egg beaten with a fork, white
- granulated sugar , for sprinkling on top
Instructions
If using fresh cherries:
- Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour over cherries and set aside while you prepare the pie crust.
If using canned cherries:
- Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
- Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
- Allow mixture to cool to room temperature while you prepare the pie crusts.
Prepare Pie:
- Preheat oven to 400 degrees F. Set aside a 9'' pie pan. (If using canned cherries, there will be enough filling for a deep dish pie dish).
- Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling. (If using fresh cherries, add a few small pieces of butter on top).
- Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle some granulated sugar on top.
- Bake at 400 degrees F for about 40-45 minutes. Check after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown.
- Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
- Leftover cherry pie will last up to 5 days, stored in the fridge.
Notes
- The cherry pie filling and pie crust can be prepared a few days ahead and refrigerated until ready to bake.
- Baked and cooled cherry pie can be tightly wrapped and frozen for 2-3 months; thaw overnight in the refrigerator before serving.
- The filling and crust may also be frozen separately for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 26g | 9% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 21mg | 1% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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