Do-it-yourself Cherry Pie Recipe – Love and Lemons

Learn to make a cherry pie! This straightforward recipe contains a velvety, almond-scented cherry pie filling and a flaky all-butter crust. It is SO scrumptious!

I’m a cherry pie fanatic. Properly, truthfully, I’m an all-kinds-of-pie fanatic, however I’ll all the time have a delicate spot for cherry pie particularly. For me, it’s a nostalgic deal with. It jogs my memory of visiting my grandma on her farm in Kansas throughout the summer time once I was a child. She had a grove of tart cherry timber, and if we timed our go to proper, we’d be there when the branches had been heavy with ruby pink fruit. All these bitter cherries meant one factor: we’d be making a do-it-yourself cherry pie. Perhaps two, if we had been fortunate.

This bitter cherry pie recipe relies on hers. It contains a buttery, flaky crust and a velvety, almond-scented filling. When you permit it to chill utterly, it slices fantastically, however the filling nonetheless stays a tiny bit juicy so that you could savor the feel of the scrumptious summer time fruit.

Only a heads up: the pie dough has to relax and the filling has to chill earlier than you possibly can assemble and bake the pie. So, although the recipe is straightforward to make, it does take a while. If you wish to get forward, you may make each the crust and the filling a day or two prematurely – discover my suggestions within the submit beneath. I hope you like this cherry pie recipe as a lot as I do!

Cherry Pie Recipe Substances

Right here’s what you’ll must make this cherry pie recipe:

• Cherries, in fact! Skip the candy cherries! Tart cherries, additionally known as bitter cherries, are greatest on this recipe. As of late, I principally use frozen cherries in my pie filling, as they’re available year-round. Plus, they prevent the work of pitting the cherries your self. If in case you have quick access to contemporary bitter cherries, although, they’ll work right here too. You’ll want 2 kilos after you pit them, about 5 cups.
• Cornstarch and water – They create a slurry that thickens the cherry pie filling.
• Cane sugar – It sweetens the tart cherry filling.
• Cinnamon and floor ginger – For heat depth of taste.
• Almond extract – In response to my grandma, it’s a cherry pie important! I like the almond taste with the cherries, too.
• Do-it-yourself pie crust – Discover my flaky all-butter pie crust recipe right here! You can substitute store-bought pie dough in a pinch.
• An egg – You’ll beat it with just a little water to make an egg wash for the crust.
• Coarse sugar – Non-obligatory, however scrumptious. It provides sparkle and sweetness to the highest of the crust.
• And vanilla ice cream – For serving.

Discover the whole recipe with measurements beneath.

How one can Make Cherry Pie Filling

The important thing to creating a terrific cherry pie filling is thickening the cherry juices on the range earlier than you add the filling to the pie. This straightforward step will decrease the quantity of juice that seeps into the underside crust and results in sogginess. It’s going to additionally assist the pie slice properly as soon as it cools. Right here’s how I make my filling:

• Begin with 2 kilos of thawed frozen cherries. Place the cherries in a strainer set over a bowl to seize their juices. Measure 1 cup of the juice. When you don’t have 1 cup, microwave the cherries for 15 seconds or so, they usually’ll launch extra juice. Repeat till you’ve 1 cup of cherry juice. Save any further for one more use.
• Then, make a cornstarch slurry. In a small bowl, whisk collectively the cornstarch and water till easy.
• Subsequent, thicken the juices. Place the 1 cup cherry juice in a small saucepan and convey to a boil. Stir within the sugar and return the combination to a boil. As soon as the sugar dissolves, add the cornstarch slurry and stir till the combination thickens. It’s going to change into clear, easy, and shiny.
• Lastly, combine up the filling. Switch the thickened cherry juices to a big bowl with the cherries. Stir within the spices, almond extract, and a pinch of salt.

Then, permit the filling to chill utterly. When you’ve ever made do-it-yourself pie dough, you understand that the secret is maintaining it chilly till it goes within the oven. To assist maintain it chilly, we need to add a cool filling to it, not a heat one. Plus, letting the filling cool will give it an opportunity to thicken much more. At this stage, the thicker, the higher!

Assembling the Pie

So, you’ve made the cherry pie filling, and it’s cooled utterly. You’ve made the pie dough, and it’s chilled for a minimum of two hours. It’s time to assemble the pie!

First, roll out the crust in line with the directions on this recipe. Stick it within the fridge to relax for half-hour.

In the meantime, preheat the oven. Organize a rack within the backside third of the oven, and set a baking sheet on it. Preheat the oven to 425°F with the baking sheet inside it.

Then, assemble the pie! Pour the cooled filling into the underside crust.

Subsequent, weave a lattice on prime. Slice the highest crust into 1-inch strips. Organize 4 or 5 strips crosswise excessive of the pie. Weave 4 or 5 strips by means of them to make a lattice.

Pull again the strips as essential to weave.

Trim the perimeters of the lattice, then fold the sting of the underside crust up and over it in order that the sting of the dough is in keeping with the sting of your pie plate.

Crimp the dough along with your fingers or a fork.

Brush the egg wash onto the lattice. Tip: JUST the lattice! The sides of the dough will brown on their very own, so there’s no must brush it onto them.

Sprinkle on the coarse sugar.

Lastly, bake. Place the pie on the preheated baking sheet within the oven. Bake for 20 minutes, then cut back the warmth to 375°F and bake till the filling is effervescent and the crust is golden brown.

Now for the laborious half! Enable the pie to chill utterly earlier than you slice it. This can take about 4 hours. It is perhaps laborious to withstand digging in immediately, however permitting the pie to chill totally is CRUCIAL for getting a clear slice.

Simple Cherry Pie Recipe Ideas

• Preserve the pie dough chilly. Once you bake an all-butter pie crust, you need the butter within the pie dough to soften within the oven, creating beautiful flaky layers. You don’t need the butter to soften earlier than the pie is within the oven. If it does, these tasty layers gained’t occur. So, for the very best outcomes, maintain the dough chilly whilst you assemble the pie. Chill it for a minimum of 2 hours earlier than rolling it out. I additionally like to relax the dough for half-hour after I roll it out and ensure the filling is totally cool earlier than including it to the pie.
• Bake the pie on a sizzling baking sheet within the decrease third of your oven. I acquired this tip from Melissa Clark over at The New York Occasions. The underside crust of a fruit pie is famously susceptible to sogginess. Setting the pie immediately onto a preheated baking sheet helps the underside crust brown, as does positioning the pie within the decrease third of the oven. In most ovens, the heating parts run alongside backside, so putting the pie on a low rack brings the underside crust nearer to the warmth supply.
• Tent the pie with foil if it’s getting too brown. Your cherry pie is prepared when the crust is golden brown and the filling has been effervescent for a number of minutes. If the crust is getting too brown earlier than the filling is effervescent, tent it with foil to attenuate further browning.
• Enable the pie to chill utterly earlier than you slice it. When you slice and serve the pie whereas it’s nonetheless heat, the filling will ooze out of the crust. For a clear slice, let it cool utterly, for about 4 hours, after you’re taking it out of the oven.

Greatest Cherry Pie Serving and Storing Strategies

This cherry pie is greatest on the day that it’s baked, however it retains properly for as much as 3 days. Cowl it and retailer it at room temperature till you polish off the final slice, ideally with a scoop of vanilla ice cream.

If all of the cooling and chilling time looks as if loads for at some point, you may make each the pie dough and the filling prematurely. Wrapped tightly in plastic, the pie dough retains properly within the fridge for as much as 2 days. Saved in an hermetic container within the fridge, the cooked filling retains properly for as much as 4. With each prepped forward of time, it’s straightforward to assemble, bake, and funky (and eat!) the pie in at some point.

Get pleasure from!

Extra Favourite Fruity Desserts

When you love this cherry pie recipe, strive one among these fruity desserts subsequent:

Cherry Pie

Prep Time: 2 hrs

Cook dinner Time: 1 hr

Whole Time: 3 minutes

Serves 8

This bitter cherry pie recipe is a scrumptious summer time dessert, although it may well simply be made with frozen cherries at any time of 12 months. Remember to permit the pie to chill utterly earlier than you slice it, a minimum of 4 hours, in order that the filling has an opportunity to arrange. To get forward, you may make the pie dough and the cherry pie filling a day or two prematurely. See the submit above for suggestions! This recipe makes 1 9- or 9.5-inch pie.

• 2 kilos frozen pitted tart cherries, thawed, juices reserved
• ¼ cup cornstarch
• ¼ cup plus 1 tablespoon water
• ¾ cup cane sugar
• ½ teaspoon cinnamon
• ½ teaspoon floor ginger
• ¼ teaspoon almond extract
• Pinch salt
• 1 recipe Pie Crust, chilled a minimum of 2 hours
• 1 massive egg
• Coarse sugar, non-compulsory
• Vanilla ice cream, for serving

• Place the cherries in a strainer set over a bowl to seize any extra juices. Measure 1 cup of the cherry juice to make use of within the pie.* Save any remaining juice for one more use. Switch the cherries to a big bowl.

• In a small bowl, stir collectively the cornstarch and ¼ cup of the water till easy. Put aside.

• Place the 1 cup cherry juice in a small saucepan and convey to a boil. Add the sugar, stir, and return the combination to a boil. When the sugar is dissolved, add the water and cornstarch and stir till the combination thickens and turns into clear and shiny. Take away the pan from the warmth and pour the combination over the cherries. Stir within the cinnamon, ginger, almond extract, and salt. Enable to chill utterly.

• Make the underside crust. Observe the directions within the pie crust recipe to roll out the underside crust, leaving a ½-inch overhang on all sides of the pie plate. Loosely cowl with plastic wrap and chill for half-hour. Organize an oven rack within the backside third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.

• In the meantime, make the highest crust. Use the identical methodology to roll out the remaining pie dough into a big, ⅛-inch-thick circle. Switch it to a baking sheet, loosely cowl it with plastic wrap, and place within the fridge till the underside crust has chilled for half-hour.

• Assemble the pie. In a small bowl, whisk collectively the egg and the remaining 1 tablespoon water. Put aside.

• Take away the underside crust from the fridge and pour within the cooled filling. Switch the highest crust to a reducing board and use a pointy knife or pizza cutter to chop it into 1-inch strips. Evenly house 4 to five strips crosswise over the pie. Weave 4 to five extra strips by means of the crosswise strips to create a lattice, pulling again the unique strips as essential to weave. Trim the perimeters of the lattice, then fold the perimeters of the underside crust up and over it in order that the sting of the dough is in keeping with the sting of your pie plate. Crimp the dough along with your fingers or a fork to seal.

• Brush the lattice with the egg wash and sprinkle with coarse sugar, if utilizing. Place the pie on the recent baking sheet within the oven. Bake for 20 minutes, then cut back the warmth to 375°F and bake for 40 to 50 minutes, or till the crust is golden brown and the filling has been effervescent for a number of minutes. If the perimeters of the crust begin to brown an excessive amount of earlier than the filling is effervescent, tent them with foil and proceed baking till the filling bubbles.

• Enable to chill utterly earlier than slicing and serving, a minimum of 4 hours.

• Serve with vanilla ice cream.

*When you shouldn’t have 1 cup juice, microwave the cherries for 15 seconds, they usually’ll launch extra. Repeat till you’ve 1 cup juice. Save any further juice for one more use.