Cherry Pie
A classic cherry pie with a flaky, buttery crust and a sour cherry filling. Made with fresh or frozen cherries, this is the perfect summer pie for cookouts, picnics, and everything in between.
Ingredients
- 1 batch Flaky Pie Dough or 2 frozen puff pastry sheets
- 2 lbs Cherries (900g) fresh or frozen
- ¾ cup Granulated Sugar (150g)
- ⅓ cup Cornstarch (42g)
- 2 tbsp Lemon Juice (30mL)
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- 2 tbsp Heavy Whipping Cream (30mL)
- ¼ cup Demerara Sugar (50g) or turbinado sugar
Instructions
Making the Cherry Pie
- Make one batch of all-butter pie dough.
- Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
- Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
- In a large mixing bowl, make the homemade cherry pie filling. Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Let the mixture sit until the cherries have released enough juice that there is no dry sugar left.
- Remove your pie tin lined with pie dough from the refrigerator. Add the cherry filling, pressing it down firmly to eliminate any air pockets.
- For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
- Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
- Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.
Baking the Cherry Pie
- Preheat the oven to 350°F (175°C).
- Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
- Remove from the oven and let the pie cool slightly before slicing and serving.
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