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Homemade cherry pie. loading... Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream.
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- To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl). Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter.
- Tip the dough out onto a clean work surface and bring together with your hands. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours.
- To make the filling, put the cherries in a large bowl. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling.
- To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Cut one-third off and set it aside for the top.
- Cherry Pie Details
- Best Cherries to Use For Cherry Pie
- Pitting Cherries
- Reducing The Cherry Juices on The Stove Takes Less Than 10 Minutes
- Don’T Forget The Extras
- Lattice Pie Crust
- Start The Pie at A High Oven Temperature
- Do I Need to Par-Bake The Crust For This Cherry Pie?
- See Your Homemade Cherry Pies!
Flavor: While the cherry flavor is front and center in this pie, you’ll enjoy the notes of vanilla and almond as well. Vanilla and almond extracts add richness and depth and a touch of lemon juice...Texture: If you follow the recipe closely, this cherry pie filling is buttery, jammy, sturdy, and sliceable. You can use your favorite pie crust recipe, but I encourage you to try mine linked below...Ease: It goes without saying that homemade pie is a labor of love, especially if you’re a beginner. Consider this recipe an activity—hopefully fun and definitely satisfying—and set aside several ho...If you’re making cherry pie from scratch, it’s helpful to know which cherry variety works best. I usually choose a mix of rainier cherries and dark sweet cherries, but opted for all dark sweet cherries in the pictured pie. You can use all Rainier or all dark sweet. If using sour cherries, add a little more sugar as referenced in the recipe note bel...
Pitting fresh cherries is always a tedious and messy task, so if you want to save time and prep work, pick up a cherry pitter. If you’re anything like me, you don’t like stuffing your kitchen drawers with endless gizmos and gadgets, but a cherry pitter is most definitely an exception. I don’t bake with cherries often, but when I do, I’m VERY thankf...
After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the cherries. Normally I discard all this juice, but it’s where a lot of the cornstarch ends up and that’s what helps thicken the filling in the oven. Instead...
Butter: Dot the pie filling with small cubes of butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface. We...Egg wash: An egg wash is egg mixed with milk (or water) and you use it pretty much whenever you’re baking pie dough or baking other shaped dough such as stromboli, vanilla biscotti, homemade bagels...Coarse sugar: This is optional, but I love finishing sweet pies with coarse sugar because it adds a little crunch and sparkle. I usually use Sugar in the Raw or these coarse sugar sprinkles, both o...Note that our pie crust recipe yields enough dough for a double crust pie—one for the bottom and one for the top. If you’re new to working with pie dough or need a little troubleshooting, our pie crusttutorial walks you through each step in thorough detail and includes a video, step-by-step photos, and all my tips and tricks for pie crust perfectio...
Why do some pie recipes call for an initially hot oven temperature that you eventually lower? Baking this pie at 400°F (204°C) for 20 minutes helps the pie dough set and activates the cornstarch in the filling (as does heating it on the stove). After that, reduce oven temperature down to 375°F (190°C) to continue baking the pie. We use this same tr...
Before you begin, let me answer a FAQ we receive on this recipe. You do not need to par-bake or blind bake this bottom pie crust. Reducing the filling’s juice on the stove keeps excess liquid off the bottom pie dough, plus we bake the pie for long enough that the bottom crust sufficiently cooks through. It’s helpful to use a glass pie dishso you ca...
Many readers tried this recipe as part of a baking challenge! Feel free to emailor share your recipe photos with us on social media. 🙂
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- Pie
- Briana A.
- 180 min
Jun 30, 2008 · Want to know how to make a cherry pie? If you were a fan of Twin Peaks in the early Nineties you’ll remember Agent Dale Cooper’s love of cherry pie and coffee – this really is the classic all-American dessert, and the best way to make it with fresh cherries.
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- American Recipes
- Cherry Recipes
Jul 10, 2018 · A deep-dish sour-cherry pie is one of the sweetest things there is. And please, UK cherry producers, bring back the tart Morello.
A classic pie that is easily made with frozen cherries at any time of year. The pastry is quite short and crumbly, so can be a little tricky to handle, but Benjamina will take you through the...
Sep 4, 2022 · This easy homemade classic cherry pie is a favorite in our family! The filling is easy to make, and you can use either sweet or sour cherries. Here are all the tips you need on how to make it perfect.
