I remember the first time I decided to make a cherry pie from scratch. It was during a road trip to Michigan, where I discovered the region’s famed sweet cherries at a local farmer’s market. The cherries were so irresistible that I bought a couple of pounds, not quite sure what I’d do with them at the time. Back home, I decided to surprise my family with a homemade pie, a bold move given my limited pie-baking experience then.
The result was a delightful success, a beautiful lattice-topped pie that brought smiles to everyone’s faces. Over the years, I’ve tweaked the recipe, adding a hint of cinnamon for warmth and using a blend of sweet and sour cherries for a perfect balance. One crucial tip I learned is to use fresh, pitted cherries—frozen ones just don’t provide the same burst of flavor.
As you embark on making this pie, I encourage you to make it your own. Whether it’s adjusting the sugar to suit your taste or adding a dash of almond extract, the joy is in the process and the pleasure of sharing it. Happy baking!
Fresh Cherry Pie
Ingredients
- 6 cups sweet cherries, pitted (2 1/4 to 2 1/2 lbs)
- 3/4 cups sugar (use 1 cup for sour cherries)
- 1 Tbsp lemon juice
- 5 Tbsp corn starch
- 1/2 tsp cinnamon
- 1 Tbsp unsalted butter, diced
- 1 Tbsp coarse sugar
- 1 recipe for double pie crust
- 1 egg
- 1 Tbsp milk or water
Directions
First, prepare your pie crusts and let them chill in the fridge for about an hour. Move the oven rack to the lower third position.
In a small bowl, mix together the sugar, corn starch, and cinnamon.
Pit the cherries and put them in a large bowl. Add the lemon juice and stir. Then, sprinkle the sugar mixture over the cherries and mix until they’re all coated.
Roll out the first pie crust into a 13-inch circle and place it in a 9-inch deep pie pan, letting the edges hang over. Pour the cherry filling into the crust, including any juices. Dot the filling with the diced butter.
Roll out the second crust into a 12-inch circle. Cut it into ten 1-inch strips with a pizza cutter and make a lattice top over the pie. Tuck and crimp the edges. Chill the pie for 30 minutes in the fridge or 15 minutes in the freezer while you preheat the oven to 425°F.
Beat the egg with the milk or water and brush it over the crust. Sprinkle with coarse sugar. Bake the pie on the lower rack for 25 minutes.
Then, place a sheet of foil or a baking sheet under the pie, reduce the oven temperature to 350°F, and bake for another 30-35 minutes, until the crust is golden and the filling is bubbly.
FAQs:
How do I prevent the pie crust from becoming soggy?
To avoid a soggy pie crust, you should chill the crust in the fridge before filling and baking. Additionally, placing the oven rack in the lower third position helps the bottom crust cook thoroughly. Using a lattice crust allows steam to escape, preventing excess moisture.
Can I use frozen cherries instead of fresh cherries?
Yes, you can use frozen cherries for this recipe. However, ensure they are thawed and drained well before using them. If the cherries release a lot of juice, you may need to increase the amount of corn starch slightly to achieve the right consistency.
What is the best way to pit cherries quickly?
Using a cherry pitter is the fastest method to pit cherries. If you don’t have a pitter, you can use a small knife or a metal straw to push the pits out. This can be time-consuming, so a pitter is highly recommended for efficiency.
Can I make the pie crust ahead of time?
Yes, you can prepare the pie crust in advance. It can be stored in the refrigerator for up to 2 days or frozen for up to a month. If freezing, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
How do I know when the cherry pie is done baking?
The cherry pie is done when the crust is golden brown and the filling is bubbly. After the initial baking at 425°F, reducing the temperature to 350°F and baking for an additional 30-35 minutes ensures the filling thickens properly without burning the crust.
Fresh Cherry Pie
Ingredients
- 6 cups sweet cherries pitted (2 1/4 to 2 1/2 lbs)
- 1 Tbsp lemon juice
- 1 Tbsp coarse sugar
- 3/4 cups sugar use 1 cup for sour cherries
- 5 Tbsp corn starch
- 1/2 tsp cinnamon
- 1 Tbsp unsalted butter diced
- 1 recipe for double pie crust
- 1 egg
- 1 Tbsp milk or water
Instructions
- First, prepare your pie crusts and let them chill in the fridge for about an hour. Move the oven rack to the lower third position.
- In a small bowl, mix together the sugar, corn starch, and cinnamon.
- Pit the cherries and put them in a large bowl. Add the lemon juice and stir. Then, sprinkle the sugar mixture over the cherries and mix until they’re all coated.
- Roll out the first pie crust into a 13-inch circle and place it in a 9-inch deep pie pan, letting the edges hang over. Pour the cherry filling into the crust, including any juices. Dot the filling with the diced butter.
- Roll out the second crust into a 12-inch circle. Cut it into ten 1-inch strips with a pizza cutter and make a lattice top over the pie. Tuck and crimp the edges. Chill the pie for 30 minutes in the fridge or 15 minutes in the freezer while you preheat the oven to 425°F.
- Beat the egg with the milk or water and brush it over the crust. Sprinkle with coarse sugar. Bake the pie on the lower rack for 25 minutes.
- Then, place a sheet of foil or a baking sheet under the pie, reduce the oven temperature to 350°F, and bake for another 30-35 minutes, until the crust is golden and the filling is bubbly.
