Homemade Cherry Pie Recipe
User Reviews
5
Homemade Cherry Pie Recipe
Description
Homemade Cherry Pie Recipe features a classic two-crust pie with a pie crust made from all-purpose flour, cold unsalted butter, sugar, and salted ice water, producing a tender and flaky dough. The filling combines fresh pitted cherries, some halved, mixed with lemon juice, vanilla extract, sugar, and cornstarch to create a filling that thickens while baking and preserves a bright cherry flavor. Rolling and chilling the dough ensures it holds together for a neat pie shape and crisp edges.
The assembled pie is baked with a top crust that can be decorated with a design or lattice to allow steam release and maintain a visually appealing finish. The balanced sweetness of the filling and buttery crust complement each other, creating a pleasing contrast of texture and flavor. This pie suits occasions where fresh fruit desserts are preferred and pairs well with a scoop of vanilla ice cream or whipped cream.
Covering the dough with plastic wrap and refrigerating it for at least an hour or overnight helps develop the crust’s flaky texture. Pitting cherries and mixing some halved cherries into the filling supports an even distribution of juiciness. Applying an egg wash before baking adds shine and a golden brown color to the crust. Sprinkling coarse sugar on top can add a light crunch to the crust’s surface.
Ingredients
Pie Crust
- 2 ⅓ cups all-purpose flour sifted
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 ticks butter cold, cubed, 1 cup, unsalted
- ⅓ cup water ice
Cherry Pie Filling
- 5 cups Cherry pitted
- 1 tablespoon lemon juice fresh
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
Egg Wash
- 1 large egg
- 2 teaspoons milk
Garnish
- 1 tablespoon sugar optional, coarse
Instructions
Pie Crust
- In a large bowl, combine sifted flour, salt, and sugar.
- Using a pastry cutter, mix the cold cubed butter into flour mixture until crumbly.
- Slowly add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
- Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).
Cherry Pie Filling
- Pit the cherries. Cut about ⅓ of cherries in half (if desired). Combine with lemon juice, vanilla, sugar, and cornstarch.
Assemble Cherry Pie
- Roll out the pie crust until about 12” circle and transfer into a 9” pie pan. Pat down the pie crust to lay evenly along the pie pan, with some crust hanging over the edges.
- Add the pie filling into the pie crust.
- Roll out the second pie crust. Create the desired design on the pie crust. Place on top of the pie filling.
- Pinch together the leftover edges along the sides of the pie. Seal and flute the pie edges.
- Brush the pie with egg wash and sprinkle with coarse sugar (if desired)
- Bake in a preheated oven at 400°F for 30 minutes. Turn down heat to 350°F and bake for an additional 30-35 minutes. If the top of pie begins to brown and the bottom isn’t done baking, cover pie loosely with foil until the bottom is done baking.
- Cool pie, slice and enjoy with vanilla ice cream or whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279 | 14% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 300mg | 13% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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