There’s nothing quite like the smell of a homemade cherry pie baking in the oven. It takes me back to the summers spent at my grandmother’s house in Michigan. She had a cherry tree in her backyard, and every year, we’d pick the cherries together, our fingers stained red from the juice. I remember the joy of making pies with her, the kitchen filled with laughter and the sweet aroma of cherries and cinnamon. This cherry pie recipe is a tribute to those cherished memories, bringing a touch of nostalgia to your kitchen.
This recipe is incredibly simple and captures the essence of those summer days. It uses fresh, pitted cherries, making it perfect for when cherries are in season. The combination of cinnamon and almond extract adds a delightful depth of flavor that complements the tartness of the cherries beautifully. If you’re feeling adventurous, you can tweak the recipe by adding a dash of vanilla extract or a handful of sliced almonds for extra texture.
I also love the flexibility of this recipe. If you prefer a sweeter pie, you can increase the sugar slightly. For a more tart pie, reduce the sugar and add a bit more lemon juice. And if you’re pressed for time, using store-bought pie dough works just as well as homemade. The key is to ensure the cherry filling has thickened properly and is allowed to cool before assembling the pie. This prevents the dreaded soggy bottom and ensures a perfect slice every time.
Whether you’re making this cherry pie for a special occasion or just because, it’s sure to be a hit. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Enjoy a slice of this pie and let it transport you to simpler times, filled with family, friends, and the joy of baking.
How to Make Cherry Pie
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Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup sugar
- 1 large egg
- 4 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 2 9-inch pie dough
- 1/2 teaspoon cinnamon
- 4 1/2 cups cherries (pitted)
Directions
- Reserve 3 tablespoons of juice after draining the pitted cherries.
- In a small saucepan, heat the cherries and sugar over medium heat until the sugar is completely dissolved, bringing it to a simmer.
- In a bowl, mix the cornstarch, lemon juice, and reserved cherry juice, then add the cinnamon and almond extract. Stir this mixture into the cherries and cook until it thickens to a gel-like consistency. Let it cool completely.
- Roll out one portion of the pie dough into a thin circle, slightly larger than the pie pan. Line the pie pan with the dough, leaving the edges overhanging.
- Pour the cooled cherry mixture into the crust.
- Roll out the second piece of dough slightly thicker than the bottom one, cutting it into 6-8 strips about 1 inch wide. Arrange these strips in a lattice pattern over the cherry filling.
- Beat the egg with the water and brush it over the top crust. Optionally, sprinkle with coarse sugar.
- Preheat the oven to 425°F.
- Bake the pie for 10 minutes, then lower the heat and bake for an additional 50 minutes. Cover the pie with aluminum foil during the last 10 minutes to prevent over-browning.
- Allow the pie to cool completely before slicing and serving.
FAQs:
Can I use frozen cherries instead of fresh ones for this cherry pie recipe?
Yes, you can use frozen cherries instead of fresh ones. Just make sure to thaw them completely and drain any excess liquid before using them in the recipe.
What can I use if I don’t have almond extract?
If you don’t have almond extract, you can substitute it with vanilla extract. While the flavor profile will be slightly different, vanilla extract complements the cherries nicely.
How do I know when the cherry pie filling is thick enough?
The cherry pie filling is thick enough when it reaches a gel-like consistency. You can test this by stirring the mixture and observing how it coats the back of a spoon. If it holds its shape without running off, it’s ready.
Why should I cover the pie with aluminum foil during baking?
Covering the pie with aluminum foil in the last 10 minutes of baking helps prevent the crust from over-browning. This ensures that the crust remains golden and flaky without burning.
Can I make the pie dough from scratch instead of using store-bought dough?
Absolutely! Making pie dough from scratch can enhance the flavor and texture of your pie. You can use a basic pie dough recipe that includes flour, butter, salt, and water to prepare your own dough at home.
What is the best way to store leftover cherry pie?
To store leftover cherry pie, cover it with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 4 days. You can also freeze it for longer storage; just wrap it tightly to prevent freezer burn.
Cherry Pie
Ingredients
- 1 cup sugar
- 4 1/2 cups cherries pitted
- 2 9- inch pie dough
- 4 tablespoons cornstarch
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1/2 teaspoon almond extract
- 1/2 teaspoon cinnamon
Instructions
- Drain the pitted cherries and save 3 tablespoons of the juice.
- In a small saucepan, combine the cherries and sugar. Heat over medium heat, bringing to a simmer until the sugar dissolves.
- In a bowl, whisk together the cornstarch, lemon juice, and cherry juice, then add the cinnamon and almond extract. Stir this mixture into the cherries. Cook until the mixture thickens to a gel-like consistency. Remove from heat and let it cool completely.
- Roll out one portion of the pie dough into a thin circle, slightly larger than your pie pan. Place it in the pie pan, leaving the edges overhanging.
- Fill the crust with the cherry mixture.
- Roll out the second piece of dough a bit thicker than the bottom one. Cut it into 6-8 strips, about 1 inch wide. Arrange these strips in a lattice pattern over the cherry filling.
- Beat the egg with the water and brush it over the crust. You can sprinkle coarse sugar on top if you like.
- Preheat the oven to 425F.
- Bake the pie for 10 minutes, then reduce the heat and continue baking for another 50 minutes. In the last 10 minutes, cover the pie with aluminum foil to prevent over-browning.
- Once done, let the pie cool completely before slicing and serving.
