Prepare the all-butter pie dough recipe and refrigerate two discs for at least one hour before use.
Place cherries into a medium-sized bowl, add almond extract and toss to combine. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle mixture over cherries and stir together. Set aside.
Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim.
Spoon in cherry mixture. Cut butter into small pieces and nestle them onto the cherries.
Roll out second disc of pie dough to 14 inches round and lay on top of the cherry-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
Whisk egg yolk and cream together in a small bowl. Brush egg wash over the top and edge of the pie. Sprinkle with sanding sugar. Place pie onto a foil-lined baking sheet.
Transfer pie to oven and bake for 20 minutes. Reduce oven temperature to 375°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
Cool pie to room temperature, at least 4 hours, before serving. Serve slices with a dollop of whipped cream.
Homemade Cherry Pie
Ingredients
2 discs of all-butter pie dough
6 cups sweet cherries, pitted and quartered
¾ cup granulated sugar
3 tablespoons cornstarch
½ teaspoon kosher salt
1 teaspoon pure almond extract
2 tablespoons butter
Egg wash:
1 egg yolk
1 tablespoon 35% cream
sprinkle of sanding sugar
to serve - unsweetened whipped cream
Directions
Prepare the all-butter pie dough recipe and refrigerate two discs for at least one hour before use.
Place cherries into a medium-sized bowl, add almond extract and toss to combine. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle mixture over cherries and stir together. Set aside.
Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim.
Spoon in cherry mixture. Cut butter into small pieces and nestle them onto the cherries.
Roll out second disc of pie dough to 14 inches round and lay on top of the cherry-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
Whisk egg yolk and cream together in a small bowl. Brush egg wash over the top and edge of the pie. Sprinkle with sanding sugar. Place pie onto a foil-lined baking sheet.
Transfer pie to oven and bake for 20 minutes. Reduce oven temperature to 375°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
Cool pie to room temperature, at least 4 hours, before serving. Serve slices with a dollop of whipped cream.
Homemade Cherry Pie
Loading...
Freshly picked sweet cherries baked in a sugar-sprinkled, tender, flaky pie crust…
When it comes to favourite summer desserts, this HOMEMADE CHERRY PIE is always a winner!
Let me just say from the outset, if I can make a HOMEMADE CHERRY PIE, then so can you. Not convinced? Read on for my expert tips on crafting the best from-scratch tender, flaky pie dough. Then I’ll explain a little trick I know to help this and other fruit pies set. You’ll also see my general assembly suggestions so that your pie looks as perfect as mine, plus how to serve it up just right.
If you’re a seasoned pie maker, we expect you’ll love this recipe for its flavour – my secret ingredient for HOMEMADE CHERRY PIE is described below. You’ll also find even more great pie recipes HERE in our PIE COLLECTION. If you’re reading this during warm weather months, you might also want to try our WILD BLUEBERRY PIE, or our two pie adventures with peaches, the CLASSIC PEACH PIE or our PEACH PIE WITH CRUMBLE TOPPING.
I think it’s best to save and share this recipe since these pies are always such a hit with family and friends. PIN this recipe to a favourite summer dessert board, bookmark the page and SHARE the LINK with your friends. Homemade pie makers and homemade pie recipes are always a good match!
Here are a few things to remember for when you make this HOMEMADE CHERRY PIE:
SIMPLE
I’m always perplexed when someone describes a recipe as “complicated”. This pie is the opposite of that, taking six ingredients for the filling, two discs of ALL-BUTTER PIE DOUGH, and if you want, a sparkly finish for the top. Seriously, gathering the ingredients for this pie recipe couldn’t be easier.
CHERRIES
You can make cherry pie using sweet or sour cherries. Go HERE if you have sour cherries at the ready and want to make a SOUR CHERRY PIE. For this recipe, I used freshly picked sweet cherries, which I think give the pie a fresher, authentic cherry flavour. After giving them a wash, pluck off the stems and pit them using a conventional cherry pitter (links to purchase down below). You can also try an empty bottle trick where you rest a cherry on the top and then push the pits out using a chop stick. Not easy, but it works… eventually… sorta. LOL!
FILLING
Making a fresh fruit pie where the filling doesn’t spill out or weep when you serve it needs a few little tweaks. First, stir up some sugar, cornstarch and salt until well combined. Then, sprinkle that mixture onto the cherries and toss thoroughly to coat them evenly. Never add those dry ingredients individually or you’ll end up with a lumpy, weepy filling.
Second thing about the filling is to remember to dot the top of the pie with the butter before placing and sealing the top crust in place. Yes, I’ve forgotten this and no, the butter-less pies were not great. It’s important for that butter to melt in with the sugar mix. It then thickens with the cornstarch as it cooks up with the cherries. Magical results happen with just a few simple steps.
DOUGH
If you’ve never made pie dough from scratch before, watch THIS video on how to make my favourite, never-fail, always-works-like-a-charm ALL-BUTTER PIE CRUST. A few high level suggestions. First, don’t overwork your dough; you want to see those butter streaks in there. Second tip is to refrigerate your PIE DOUGH for at least an hour after making it, giving that gluten a chance to seize then relax when it’s rolled out. Works like a charm.
ASSEMBLE
I now think the process of rolling out the dough and assembling the pie is all pretty easy and I genuinely love making them – that wasn’t always the case. In fact, my first few pies were tasty but hardly pic-worthy. Don’t forget, if you’ve never made a pie before, just go slow remembering that practice makes perfect. If you’re still a bit apprehensive, just watch this VIDEO for a quick tutorial on process. You’ve got this!
BAKE
The baking instructions for this homemade pie recipe are simple enough, but fair warning, fruit pies have a tendency to bubble over as they bake. I always place a fruit pie onto a foil-lined baking sheet because you know, who needs to add “clean the oven” to their list of why-am-I-doing-this summer chores! Also, I’ve already shared my “filling set” tips but I have one more – don’t under-bake. The top of the pie should be a gorgeous golden colour and there should be filling bubbling up. The crust should also be golden when you look at the side of the clear glass pie plate too. If your oven temp is true, my bake times will be spot on.
SERVE
I won’t stop you from serving this pie with our HOMEMADE VANILLA ICE CREAM, but in my humble opinion, unsweetened whipped cream is the way to go. Did you get that? I’m calling for 35% cream, whipped to a soft, billowy consistency. The flaky crust, the fragrant, scrumptious cherry filling and then a little creamy extravagance. Prepare to be amazed; you might even shed a tear!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
2 discs of all-butter pie dough
6 cups sweet cherries, pitted and quartered
¾ cup granulated sugar
3 tablespoons cornstarch
½ teaspoon kosher salt
1 teaspoon pure almond extract
2 tablespoons butter
Egg wash:
1 egg yolk
1 tablespoon 35% cream
sprinkle of sanding sugar
to serve - unsweetened whipped cream
Directions
Prepare the all-butter pie dough recipe and refrigerate two discs for at least one hour before use.
Place cherries into a medium-sized bowl, add almond extract and toss to combine. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle mixture over cherries and stir together. Set aside.
Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim.
Spoon in cherry mixture. Cut butter into small pieces and nestle them onto the cherries.
Roll out second disc of pie dough to 14 inches round and lay on top of the cherry-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
Whisk egg yolk and cream together in a small bowl. Brush egg wash over the top and edge of the pie. Sprinkle with sanding sugar. Place pie onto a foil-lined baking sheet.
Transfer pie to oven and bake for 20 minutes. Reduce oven temperature to 375°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
Cool pie to room temperature, at least 4 hours, before serving. Serve slices with a dollop of whipped cream.
Loading...
