Description
This classic cherry pie recipe features a luscious filling made from either fresh or canned sour cherries, sweetened and thickened perfectly, encased in a buttery homemade pie crust with a beautiful lattice top. The cherry pie offers a delightful balance of tart and sweet flavors with a tender, flaky crust, perfect for dessert or special occasions.
Ingredients
Filling
- 1.5 lbs fresh, sour cherries (or three (14.5 oz) cans sour cherries)
- 3/4 cup granulated sugar
- 2 Tablespoons lemon juice
- 1/3 cup cornstarch
- 2 Tablespoons butter
- 1/2 teaspoon ground cinnamon
- Optional: a few drops red food coloring (if using canned cherries)
Pie Crust & Finishing
- Homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top)
- 1 large egg white (beaten with a fork)
- Granulated sugar (for sprinkling on top)
Instructions
- Prepare Fresh Cherries: If using fresh cherries, pit and halve them. Add the cherries to a saucepan with sugar and lemon juice, toss to combine, and cook over medium heat for a few minutes until the cherries release their juices. Remove cherries from the saucepan with a slotted spoon into a bowl. Stir cornstarch into some of the reserved juice until smooth, then return to the pot with the remaining juice. Cook the mixture until thickened, then pour this sauce over the cherries and set aside.
- Prepare Canned Cherries: Drain the juice from the canned cherries into a saucepan, reserving 1/3 cup in a small bowl and setting the cherries aside. Stir cornstarch into the reserved juice until combined. Heat the juice in the saucepan over medium heat, add sugar, and bring to a low boil. Stir in the cornstarch mixture and cook until thickened (about 2-3 minutes). Stir in butter and lemon juice, then fold in the cherries. Add red food coloring if desired. Allow the mixture to cool to room temperature.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Set aside a 9-inch pie pan or a deep dish pie dish if using canned cherries.
- Roll Out Bottom Crust: Remove one pie crust from the fridge and roll it out on a lightly floured surface to about 12 inches in diameter. Gently transfer it to the bottom of the pie pan.
- Add Filling and Spice: Spoon the cherry filling into the unbaked crust. Sprinkle a little ground cinnamon over the filling. If using fresh cherries, dot the filling with small pieces of butter.
- Prepare Lattice Top: Roll out the second pie crust and cut it into 1/2-inch strips. Arrange the strips over the pie filling in a lattice pattern by laying strips in one direction, then crossing with strips perpendicular, leaving small gaps.
- Seal and Brush Crust: Pinch the edges of the top and bottom crusts together, crimping if desired. Brush the lattice top with beaten egg white and sprinkle with granulated sugar.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes. After about 25 minutes, cover the top crust loosely with foil to prevent over-browning. Continue baking until the crust is golden and filling is bubbly.
- Cool and Serve: Remove the pie from the oven and transfer to a wire rack to cool for several hours. Serve warm or cooled, or refrigerate overnight for next-day serving.
- Store Leftovers: Store any leftover cherry pie in the refrigerator for up to 5 days.
Notes
- Using fresh cherries enhances the natural flavor but requires extra preparation time for pitting and cooking.
- Canned cherries offer convenience and consistent sweetness; adding a few drops of red food coloring can improve the visual appeal.
- Pie crust can be homemade or store-bought, but homemade crust yields the best flaky texture.
- Covering the pie with foil partway through baking prevents the crust from burning.
- Allow the pie to cool completely before slicing to ensure clean cuts and proper filling set.
- For a richer flavor, adding small pieces of butter over fresh cherry filling enhances the texture and taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
