Homemade Cherry Pie
User Reviews
5.0
6 reviews
Excellent
Homemade Cherry Pie
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There’s nothing quite like the taste of 🍒🥧homemade cherry pie. With juicy, sweet-tart cherries and a buttery, flaky crust, this pie is a classic that brings comfort to any occasion.This recipe features a pre-cooked cherry filling, ensuring a rich, thick filling in every slice. A touch of almond extract and vanilla enhances the natural cherry flavor, making each bite even more delicious. Whether you're baking for a holiday or just because this cherry pie is sure to be a hit, serve it warm with a scoop of vanilla ice cream for the perfect treat!
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Ingredients
For the Pie Crust:
- 380 g all-purpose flour
- ¾ teaspoon kosher salt
- 255 g unsalted butter - sliced into 1-inch pieces and put in the fridge or freezer for 10 mins.
- 1 tablespoon apple cider or white wine vinegar
- 1 tablespoon vanilla extract
- 7 tablespoons ice cold water
For the Cherry Filling:
- 1 kg. fresh pitted cherries , cut in half
- 60 g light brown sugar
- 65 g sugar
- ½ lemon juice
- 25 g cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract
- ¾ teaspoon vanilla extract
For the Egg Wash:
- 1 egg
- 1 tablespoon milk or cream
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Instructions
- For the Pie Crust: In a food processor, combine the flour and salt in the food processor fitted with the metal blade. Pulse a few times to combine. Add chilled unsalted butter. Pulse the mixture about 8 to 10 times until the mixture resembles coarse crumbs with pea-sized clumps of butter.
- Binding the Mixture: In a small bowl, mix the ice water with the vanilla extract and vinegar. Gradually add this mixture to the dough, pulsing until it’s evenly moistened and starts to come together in a crumbly texture, about 5 to 6 times.
- Forming the Dough: Pour the mixture onto a clean surface and bring it together with your hands. You’ll notice some large chunks of butter still visible; these will create the most flaky pie crust ever.
- Give the pastry a light knead to form it into a ball. If it’s a bit sticky, dust your surface with flour. Divide the dough into two portions: one-third (about 250 grams) for the lattice and two-thirds (about 500 grams) for the pie crust. Shape each portion into a disc, wrap in cling film, and refrigerate—preferably overnight, but at least for two hours.
- Cherry Filling: While the pastry chills, make the cherry filling. Add the cherries to a large saucepan along with light brown sugar and the juice of half a lemon. Set the pan over medium-high heat and cook for 5 to 6 minutes until the cherries start bubbling and release their juices.
- Thickening the Filling: Add sugar, salt, almond extract, and vanilla extract. Add cornstarch to thicken the mixture. Reduce the heat to low and stir continuously for about 2 minutes to cook out the cornstarch. Once thickened, pour the mixture onto a tray to cool faster, then transfer it to the fridge to cool completely.
- Assembling the Pie: With the filling cooled, it’s time to roll out the pastry. Start with the smaller portion for the lattice. Lightly dust your work surface and rolling pin with flour to prevent sticking. Roll the pastry to about ⅛ inch thick, then slice it into strips about ⅝ inch wide. Place the strips on a board or tray and pop them in the fridge until needed.
- Preparing the Pie Crust: Roll out the larger portion of pastry in the same way, ensuring it’s about 2 to 3 inches larger than your 8-inch pie dish. Drape the pastry over the dish, press it in gently, and trim any excess, leaving about 2 inches around the edge. Fold the excess pastry under itself and crimp the edges for a neat finish.
- Baking the Pie: Fill the pie with your cooled cherry mixture, spreading it evenly with a spatula. Place the strips of pastry across the top of the filling, leaving about ½ inch between each strip between each strip. Weave the strips to create a lattice pattern, trimming any excess and tucking the ends into the crimped edges.
- Final Touches and Baking: For a golden, shiny finish, glaze the lattice with a mixture of 1 egg and a splash of milk. Bake the pie in a preheated oven at 375°F (190°C) (fan) for 55 minutes to an hour, checking at the 45-minute mark. You’ll know it’s done when the crust is golden and the cherries are bubbling.
- Cooling and Serving: Let the pie cool for about 3 to 4 hours to allow the filling to set. Serve with a scoop of vanilla ice cream for the perfect treat.
Notes
- How to Store
- How to Store
- Once cooled, the pie can be stored at room temperature for up to 2 days. Cover it loosely with foil to prevent it from drying out.
- Once cooled, the pie can be stored at room temperature for up to 2 days. Cover it loosely with foil to prevent it from drying out.
- For longer storage, refrigerate the pie, covered with plastic wrap or foil, for up to 4 days.
- For longer storage, refrigerate the pie, covered with plastic wrap or foil, for up to 4 days.
- Make-Ahead & Freeze: You can make the pie crust up to 3 days ahead and store it in the refrigerator. You can also freeze the crust for up to 3 months; thaw overnight in the refrigerator before using.
- Make-Ahead & Freeze: You can make the pie crust up to 3 days ahead and store it in the refrigerator. You can also freeze the crust for up to 3 months; thaw overnight in the refrigerator before using.
- The unbaked cherry pie can be frozen for later: Assemble the pie without baking, then chill in the refrigerator until firm. Wrap it tightly in plastic wrap, then in aluminum foil for extra protection, and freeze for up to 3 months.
- The unbaked cherry pie can be frozen for later: Assemble the pie without baking, then chill in the refrigerator until firm. Wrap it tightly in plastic wrap, then in aluminum foil for extra protection, and freeze for up to 3 months.
- When ready to bake, place the frozen pie directly into a preheated 375°F oven. Bake for about 1 hour 15 minutes, or until the top crust domes slightly and you see the fruit juices bubbling vigorously through the cutout. The crust should be a deep golden brown. Remember, visual cues like bubbling juices and crust color are more reliable than exact baking times, which may vary by oven.
- When ready to bake, place the frozen pie directly into a preheated 375°F oven. Bake for about 1 hour 15 minutes, or until the top crust domes slightly and you see the fruit juices bubbling vigorously through the cutout. The crust should be a deep golden brown. Remember, visual cues like bubbling juices and crust color are more reliable than exact baking times, which may vary by oven.
- Allow the pie to rest at room temperature for at least 3-4 hours to let the filling set. For the best results, let it rest for 7-8 hours before slicing.
- Allow the pie to rest at room temperature for at least 3-4 hours to let the filling set. For the best results, let it rest for 7-8 hours before slicing.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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