Cherry Pie
User Reviews
5
Cherry Pie
Description
This Cherry Pie uses fresh, sweet cherries pitted and mixed with cornstarch to thicken the filling during baking. Granulated sugar and vanilla extract add sweetness and aroma, balanced with a hint of salt. The bottom pie crust is pressed firmly into a 9-inch pie dish to prevent gaps.
The top crust is rolled out and cut into one-inch wide strips to create a traditional lattice pattern. The strips are woven over and under each other to form a decorative top while allowing steam to escape. Excess crust edges are trimmed and sealed by pinching with the bottom crust.
An egg yolk and water mixture is brushed on the crust for a golden finish during baking. The pie bakes at 400°F until the filling bubbles vigorously and the crust is browned. Cooling lets the filling thicken and prevents it from running when sliced.
The recipe includes practical tips such as using a pie pitter or alternative tools to remove pits, freezing instructions for both baked and unbaked pie, and precautions like baking on the lower rack for an evenly baked bottom crust. Covering edges with foil or a pie shield protects the crust from overbrowning.
Ingredients
- 2 pie crusts refrigerated
- 2 pounds cherries pitted, fresh, sweet
- ¼ cup corn starch
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, mix the cherries, cornstarch, sugar, vanilla, and salt until the cherries are coated with the cornstarch mixture.
- Gently press the bottom pie crust into a 9-inch pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
- Roll out the top crust and cut into one-inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about ¼ inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips.
- Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
- Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
- In a small bowl, whisk the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
- Bake for 55-60 minutes or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.
Notes
- Use a cherry pitter or tools like a chopstick or plastic straw to remove pits more easily.
- Store baked pie at room temperature up to 2 days or refrigerated loosely covered for 4-5 days.
- Freeze wrapped baked pie for 3-4 months or unbaked pie for up to 3 months; bake unthawed at 425°F for 15 minutes before lowering heat to finish baking.
- Partially thaw frozen cherries and add extra cornstarch when using frozen fruit.
- Bake pie on lower oven rack for a fully cooked bottom crust; use foil pie shields to prevent edge burning.
- Bake until filling bubbles and allow pie to cool to set before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 241kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 117mg | 5% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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