Cherry Pie Recipe
User Reviews
5
Cherry Pie Recipe
Description
The Cherry Pie Recipe begins by preparing a double pie crust dough and chilling it before use. The filling combines pitted sweet cherries, lemon juice, sugar, corn starch, and cinnamon, which thickens and flavors the filling as it bakes. Butter is dotted on the filling before the top crust is added to enrich the fruit mixture.
The top crust is rolled and cut into strips to create a lattice pattern over the filling, allowing steam to escape while baking and giving the pie a classic appearance. The crust edges are crimped or pinched to seal the pie. An egg wash made from beaten egg and milk or water is brushed on the crust, then sprinkled with coarse sugar for a glossy and textured top.
Chilling the assembled pie before baking helps the dough maintain structure during cooking. This cherry pie balances tartness and sweetness with a tender crust and thickened fruit filling, ideal for dessert or special occasions. The recipe's instructions prepare the pie for baking at a high temperature positioned in the lower third of the oven for even baking.
Ingredients
Cherry Pie Ingredients:
- 6 cups sweet cherries pitted (2 1/4 to 2 1/2 lbs)
- 1 Tbsp lemon juice
- 3/4 cups sugar use 1 cup for sour cherries
- 5 Tbsp corn starch
- 1/2 tsp cinnamon
- 1 Tbsp butter diced, to dot the top, unsalted
- 1 Recipe for Double Pie Crust
Egg Wash:
- 1 egg
- 1 Tbsp milk or water
- 1 Tbsp sugar coarse
Instructions
- Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.
- In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
- Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
- Roll the first pie crust disk into a 13" circle and transfer to a 9" wide, deep pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.
- Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha's Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F.
- Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for 25 minutes.
- Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbs | 55g | |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 122mg | 5% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 26mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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