Is there anything better than a sweet Cherry Pie made with fresh cherries in a homemade pie crust. I usually make the cherry pie crust in advance as it needs at least 2 hours to rest but it will keep in the refrigerator for up to 5 days.
To make this homemade cherry pie, start by mixing the filling and chill it in the refrigerator while you roll out the pie dough. Once the dough is in the pie dish, spoon the filling into the crust. Do not add excess cherry juices as you will end up with a soggy pie. Make a lattice top for the pie and brush with egg wash and sprinkle with sugar before baking in the oven. Once cooked, leave the pie to cool completely before cutting – this will ensure that the filling has time to settle and firm up.
To make Cherry Pie, you will need the following ingredients:
Mix 4½ cups of fresh cherries, ⅔ cup of sugar, ¼ cup of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of pure vanilla extract and ¼ teaspoon of almond extract in a large mixing bowl. When the filling ingredients are fully combined, place the filling in the refrigerator to chill.
Preheat the oven to 400 °F
Lightly flour a work surface. Use a rolling pin to roll out one of the chilled dough discs until you have a circle 12 inches in diameter. Gently transfer the rolled out dough into a 9×2-inch pie dish.
Spoon the cherry filling into the pie crust. Do not use the excess juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
Take the second dough disc from the refrigerator. Roll it into a 12-inch circle and cut strips of dough e.g. four 2-inch wide strips and two 1-inch wide strips.
Gently weave the dough strips over and under each other. Push the edges of the dough strips into the bottom pie crust edges and seal. Trim off any excess dough using a small knife.
Brush the top of the pie with egg wash and sprinkle with coarse sugar.
Bake the pie in the oven for 20 minutes. Keep the pie in the oven, and turn the temperature down to 375 °F and continue to bake for 30-35 more minutes. If you are worried the edges are browning too quickly, cover with foil or a pie crust shield.
Leave the pie to cool for a minimum of 3 hours at room temperature which will give the filling time to settle and firm up.
Serve thick wedges of this pie to guests.
This Cherry Pie is time-consuming but worth the effort! Don’t forget to tag #CookMeRecipes if you decide to make this one.
Fantastic flavor and super simple to make will be baking it again.
My kids are obssessed with this pie! we put a bit of honey on the top and vanilla icecream :-)
Actually made my own pastry puff dough from this website too just to make this, you guys really do have everything!
Ooooh man this was delicious!
Used strawberry instead it was very yummy and only took me about 45 minutes.
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