Cherry Pie: a beautiful sweet dessert to make this summer
Cherry pie might be one of the all-time best summer desserts out there, especially when made with ripe, in-season cherries. With its tender, flaky, buttery crust and sweet, juicy cherry filling, there's nothing like sinking your fork into a slice of freshly baked cherry pie topped with a scoop of vanilla ice cream.
The lattice pie crust makes this cherry pie recipe a delight to look at as well as eat. Cherry pie is incredibly easy to make and tastes fantastic. It's the perfect summer dessert to serve up at barbecues, picnics, and potlucks and will definitely impress your friends and family.
What Are the Best Cherries for Cherry Pie?
Either sweet cherries or tart will work for cherry pie filling. Look for Bing or Rainier. For sour cherries, opt for Morello or Amarelle. Fresh cherries are the best choice in terms of flavor and texture, but if you're in a pinch, frozen cherries will do.
If you use frozen cherries, let them thaw out, then discard any juice so your pie doesn't wind up soggy.
Cherry Pie Ingredients
To make the best cherry pie, you'll need ingredients for the pie crust and the cherry filling.
For the cherry filling, head down to your local farmers' market or supermarket and pick up some fresh, in-season cherries.
You'll also need sugar, lemon juice, vanilla, and butter, plus some cornstarch, which will help thicken the filling.
For the pie crust, you'll need flour, sugar, butter, and ice-cold water. The key to a great-tasting, flaky, tender pie crust is to make sure all your ingredients are as cold as possible. Don't be afraid to stick everything (including the flour) in the fridge!
How to Make Cherry Pie
Are you ready to make the best cherry pie ever? Round up your ingredients, turn on your oven, and let's get started!
Making the Filling
Put the cherries, sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl and give them a good stir. Set the mixture aside and leave the cherries to rest while you make the pie crust.
Making the Pie Crust
To make the best flaky pie crust, start by combining the flour, sugar, and salt into your food processor. Put the butter into the food processor and pulse it several times, or until the butter is about pea-sized – don't overdo it!
Next, add just enough of the ice-cold water to form a dough. Pour one tablespoon into the food processor at a time, and pulse between each addition. Flour a clean work surface and turn out the dough.
Roll the dough into a ball, then slice it in half. Roll the first half into a 12-inch disc, then wrap it in plastic and refrigerate it. Roll out the second half to 12 inches and place it in your pie pan.
Assembling the Cherry Pie
Now it's time to put that pie together! Give the cherry mixture a good stir. Put it into your pie crust using a slotted spoon. You do not want to pour the cherry juice into the crust. This will give you a soggy pie. Dot the diced butter over the cherry mixture.
Take the dough disc out of the fridge. Cut it into ¾ inch strips, then arrange the longest strip along the center of the pie. Lay the other strips across the pie in the same direction, then weave your remaining strips through them in the opposite direction to form a lattice pattern. Beat the egg and milk to make an egg wash.
Brush the pie with the egg wash, then put the pie in the fridge for about half an hour. This step is essential. While the pie is chilling in the fridge, preheat your oven to 400F.
Baking the Cherry Pie
Bake the cherry pie for 20 minutes, then lower the temperature to 350F and bake for another 40 to 50 minutes. The filling should be bubbling. Take the pie out of the oven and let it cool completely before slicing and enjoying.
How to Pit Cherries Without a Cherry Pitter
While a cherry pitter is the fastest, most efficient way to pit cherries, not everyone has one. To remove cherry pits without a cherry pitter, take the stem off the cherry. Insert a straw or chopstick into the space where the stem was, then push until the cherry pit comes out. It's that simple!
You can also slice the cherries with a knife, twist the halves apart to separate them, then manually remove the pit, but this is messier and more time-consuming.
Tips for Making the Best Cherry Pie
To make your cherry pie extra special and give it a bit more texture, sprinkle the crust with some coarse sugar after you've brushed on the egg wash.
If you opt to use a tart cherry variety to make your pie, use 1 cup of sugar rather than ¾ cup.
Short on time? Pick up a store-bought pie crust instead of making one from scratch.
Don't add the cherry juices to the pie. It'll turn the filling into a liquid mess and ruin the texture.
If your pie is browning too quickly tent some foil over the top.
How to Store Cherry Pie
Wrap the pie well, then place it in the fridge. Enjoy your cherry pie within three to 4 days.
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Instructions
Place cherries in a large bowl.
Place cherries in a large bowl.
Add sugar.
Add sugar.
Sift in the cornstarch.
Sift in the cornstarch.
Pour in the vanilla.
Pour in the vanilla.
Add the lemon juice, and salt.
Add the lemon juice, and salt.
Combine, then set the mixture aside.
Combine, then set the mixture aside.
For the crust. Sift the flour, sugar, and salt into your food processor. Pulse a few times to combine.
For the crust. Sift the flour, sugar, and salt into your food processor. Pulse a few times to combine.
Put the butter into the food processor.
Put the butter into the food processor.
Pulse several times, or until the butter is about pea-sized.
Pulse several times, or until the butter is about pea-sized.
Adding one tablespoon at a time, pour the water into the food processor, pulsing in between each addition, using just enough to form a dough.
Adding one tablespoon at a time, pour the water into the food processor, pulsing in between each addition, using just enough to form a dough.
Lightly flour a work surface. Turn out the dough. Shape it into a ball.
Lightly flour a work surface. Turn out the dough. Shape it into a ball.
Slice it in half. Roll the first half into a disc to 12 inches and wrap it in plastic and place it in the fridge.
Slice it in half. Roll the first half into a disc to 12 inches and wrap it in plastic and place it in the fridge.
Roll out the second half to about 12 inches.
Roll out the second half to about 12 inches.
Place the rolled dough in your pie pan.
Place the rolled dough in your pie pan.
Stir the cherry mixture. Transfer the cherries to the pie crust using a slotted spoon. Place the diced butter over the cherry mixture.
Stir the cherry mixture. Transfer the cherries to the pie crust using a slotted spoon. Place the diced butter over the cherry mixture.
Take the second dough disc out of the fridge. Cut it into ¾ inch strips. Put the longest strip along the center of the pie. Lay the other strips across the pie in the same direction. Use your remaining strips to weave through the opposite direction to form a lattice pattern. In a small bowl, beat the egg and milk. Brush the pie with the egg wash.
Take the second dough disc out of the fridge. Cut it into ¾ inch strips. Put the longest strip along the center of the pie. Lay the other strips across the pie in the same direction. Use your remaining strips to weave through the opposite direction to form a lattice pattern. In a small bowl, beat the egg and milk. Brush the pie with the egg wash.
Put the pie in the fridge for 20 to 30 minutes.
Put the pie in the fridge for 20 to 30 minutes.
Preheat your oven to 400F. Bake the cherry pie for 20 minutes, then lower the temperature to 350F and bake for another 40 to 50 minutes. The filling should be bubbling. Take the pie out of the oven and let it cool completely.
Preheat your oven to 400F. Bake the cherry pie for 20 minutes, then lower the temperature to 350F and bake for another 40 to 50 minutes. The filling should be bubbling. Take the pie out of the oven and let it cool completely.
Slice, serve and enjoy!
Slice, serve and enjoy!
Notes
Use a 9-inch pie pan to make your cherry pie.
