cherry pie

Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.

Cherry Pie

tart cherries

sugar

cornstarch

almond extract (optional)

sugar,

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

I've made 20 or 30 pies in my life, and I think this was the best ever. It's a great recipe. Here are some tips:<div>Cherries: I'm on the West Coast and usually use yellow cherries (called Rainier here) for pies but could only find deep red ones (Bing?). They were fine.</div><div>Sugar: 1 cup was perfect.</div><div>Heating with corn starch: some of the commentators say this recipe makes a runny pie. I suspect they did not heat it long enough after adding corn starch. Give it 8-10 minutes at medium low heat, stirring constantly. It will thicken. This pre-cook step, which I've never done before, is the beauty of this recipe.</div><div>Almond extract: I agree that "1/8 tablespoon" is a wacky measurement and may be a typo. I don't own any, so I used 1/2 teaspoon vanilla. Next time I make this I'll buy almond extract and try 1/2 teaspoon.</div><div>Crust: I used a lattice top rather than a second crust. I used the recipe from the Williams Sonoma Baking book (butter + Crisco) and it was excellent. Great book, by the way.</div><div>Final tip: one key thing missing from this recipe is the egg wash, which should be done as follows: whisk together 1 egg, 1 teaspoon water and a pinch of salt. Using a brush, paint this all over the top crust or lattice. Then sprinkle the sugar over the top (ideally use Turbinado sugar, which has larger crystals). This makes the pie a beautiful orange/brown color.</div><div>One more tip: put a cookie sheet under your pie in the oven to catch drips or falling crust.</div>

This was the first time I have ever made a homemade pie. The only cherries I could find in November were frozen dark sweet cherries. I started by adding the frozen cherries to a pot over medium heat. 4 cups didn't seem like enough so I ended up using 2lbs, figuring the extra would not go to waste:). I didn't know how to measure when they lost "considerable juices" but left it on the stove for probably about 30min and there was a lot of juice. As suggested by other reviewers, I used tapioca starch in place of corn starch. I used 1c. sugar but should have used 1/2 or 3/4c, as I used sweet cherries. I stirred the sugar/starch mixture in the pot along with almond extract and returned to a boil. I then turned the heat to low and probably cooked another 10 min.and the mixture thickened up quick. Everyone at Thanksgiving loved it. Thanks! 

<span>I have made thousands of pies in my lifetime, but sour cherry only once years ago and it was delicious. I'm now in Italy where sour cherries are in abundance, so came across this recipe.  It is one of the worst pies to ever come out of my oven!  Used the minimum sugar and it was too sweet, took the tartness right out of the cherries.  Followed the directions for precooking the cherries, in the end they were mushy and tasted of cornstarch!  My son said it was the worst pie you've ever made!  Found another recipe where you toss the cherries with The sugar/cornstarch mix and put directly into the pie.  It was a perfect cherry pie!!!!  There is absolutely no need to precook the cherries as they cook to perfection putting them directly into the pie!!!!!</span>

Good base recipe. Well proportioned. Points as follows:
1.The starch frightened me. I've always mixed starch w/cool liquids first, but when mixed with sugar, granules separate the starch which prevents clumping. Brilliant. I used 2 tbsp tapioca starch instead of corn due to other reviewers taste concerns. It had an added benefit of creating a syrupy consistency vs. corn starch's gelatinous properties.  
2. My cherries were seasonally ripe, deep red bing. Removing pits &amp; stems isn't fun, but easier w/ a cherry pitter. They were very sweet, so I used 3/4 cup of sugar. Because they weren't tart, I added two tbsp of cider vinegar. Once the pungent vinegar smell cooks away, you're left with a perfect tartness.
3. I used 1/2 a teaspoon of almond extract and 1/4 tsp of vanilla. Didn't overpower the dish.
The flavor of this pie is outstanding. I have never tried one quite this good, so with a little dedication and tweaking (and the right crust), you can definitely come out with a prize winner.

We’re enjoying this pie. Made it with sweet cherries so I cut back on the sugar. If I make it again I would also cut back on the cornstarch, it’s very thick now that it set. Could be because my cherries boiled over, despite being on low heat, so there was a little less juice in the mix. I added a bit of cinnamon. Used the standard Crisco pie crust recipe which is easy and delicious.

My first fresh cherry pie--though I do love baking pies. Hubs has been asking for cherry pie. He'd never had one with fresh cherries--but that's how I roll. I liked the idea cooking the filling first so I could taste and adjust if needed. Pitting the cherries was not as bad as I expected. Stolen from another recipe I considered, I did add the peel and juice of 1/2 a lemon. I did also add the almond extract and some fresh grated nutmeg. it was perfect! I wish I could share a photo here so you could see!

My only cherry pie recipie - been making this for several years.   The pre-cooked filling ensures that the pie is always perfect - no runny pie surprises.    To tailor to diabetic needs, I use 1/2 cup sugar, 1/2 cup splenda and I omit the butter and sugar over/under the crust.   Perfect every time.

Best Recipe ever that I have found for my fresh cherries. Perfect. I added a bit more sugar because my cherries are so tart, but this pie comes out with a perfect texture and consistency that equals perfection! ABSOLUTELY LOVE!!!!!!

<span>This was a good recipe for me but not nearly enough cherries in my opinion.  I purchased 5 12oz packages of frozen tart cherries to fill the pie shells that I purchased.  Granted, I like a lot of fruit in my fruit pies.  I also substituted tapioca starch for the cornstarch and substituted splenda for sugar, keeping the amount of splenda at 1 cup.  For the amount of cherries that I used this still allowed some of the tartness of the cherries to come through.  As far as some peoples complaints about bringing the filling to the right consistency on the stovetop, a little common sense goes a long way.  Just realize that while the filling is warm its not going to be quite as thick as when the filling has cooled off.  With that in mind, I continued to add the starch/splenda mix until the filling would almost stand on its own as I mixed it toward the center of my 14" high sided frying pan.  I used this frying pan so the heat would be more evenly distributed through the filling as opposed to putting all of these cherries in a sauce pot.  With the pie completed and ready to serve, the slices came out very nice and the filling did not leak out into the pie dish....it was perfect, and tasted great.</span>

This is a really nice recipe. A 5 star!  I find it so amazing that people change the recipe, then feel the need to rate. If the recipe is not been followed it's not fair to rate it!!!

https://www.foodnetwork.com/videos/just-cherry-pie-recipe-0170764

From Just Pies, in Columbus, OH, comes this recipe for classic cherry pie.

Just Cherry Pie Recipe

Homemade cherry pie is such an easy pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie all year round!&nbsp;

Tablespoons butter

lemon juice

red food coloring (, optional)

cinnamon

pie crust ((this recipe makes 2 crusts: one

sugar (, for sprinkling on top)

Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust.&nbsp;(When using fresh cherries you don't need to cook the mixture, like you do with the canned cherries).

If using fresh cherries:

Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. 

Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.

Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.

Allow mixture to cool to room temperature while you prepare the pie crusts.

If using canned cherries:

Preheat oven to 400 degrees F. Grab your 9'' deep dish pie pan. (You can use a regular 9'' pan but you may have more filling than you need).

Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of your 9'' deep dish pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling.

Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)

Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.

Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown. I remove this tinfoil about 5 minutes before it's done baking.

Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.

Leftover cherry pie will last up to 5 days, stored in the fridge.

Prepare Pie:

https://content.jwplatform.com/videos/hzQXBMPY.mp4

Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.

Sweet Cherry Pie in a bar form! Homemade cherry pie filling is freshened up with cinnamon and lemon zest then piled on top of a sweet almond dough and dollops of the dough on top like a cobbler! Serve with a little glaze and enjoy!

Sugar Cookie Sweet Cherry Pie Bars

Cherry Pie Filling (21 ounces each)

Lemon Zest (of one lemon)

Teaspoon Cinnamon

Cup Unsalted Butter (Softened)

Cups Sugar

Teaspoon Vanilla

Teaspoon Almond Extract

Eggs (Large)

Teaspoon Salt

Cups Flour

Cup Powdered Sugar

Tablespoons Milk

In a bowl, fold together the cherries, zest and cinnamon

Filling

Preheat the oven to 350.

In a standing mixer, mix the butter and sugar until smooth.

Add the extracts and eggs and mix again until smooth.

Dump in 2 cups of the flour and the salt. Mix slowly until almost combined and then add the remaining flour.

Grease a 12x17&quot; jelly roll pan (cookie sheet with a 1&quot; edge)

Carefully spread 3 cups of the dough all over the bottom of the pan.

Evenly pour the cherry filling over the crust.

Add tablespoon sized dollops of the remaining crust all over the top of the bars.

Bake for 25-30 minutes.

Allow to cool.

In a bowl, whisk together the powdered sugar, milk and vanilla. Drizzle all over the top of the bars.

Serve immediately.

Crust and Topping

My Cherry Pie with Crumb Topping has a tender, flaky crust loaded with juicy cherries in a thick sauce and buttery crumbles on top baked to a golden brown.

Cherry Pie with Crumb Topping

flour

tbsp sugar

tsp salt

unsalted butter

vegetable shortening

vodka ((See Note 1))

brown sugar

butter (softened)

oats

salt

cherries ((See Note 2))

tbsp corn starch (use half if cherries are fresh)

tbsp balsamic vinegar

Add the flour, sugar, salt, butter and shortening to a food processor. Pulse until the mixture resembles coarse crumbs.

Add the chilled vodka, a tablespoon at a time, until dough comes together (don’t add any more vodka). You want just enough to bind the dough together.

Remove dough from processor and form into 2 flat oval discs and wrap in plastic wrap. Freeze one (for up to a month) for later use. Chill other in refrigerator for 30 minutes.

Dough

Make the crumb topping by combining all ingredients in a small bowl, mixing to create coarse crumbles with a fork. Set aside.

Crumb Topping

In a bowl, combine the cherry filling ingredients, tossing to mix thoroughly and cherries are coated.

Cherry Filling

Preheat oven to 375°F.

Remove chilled dough from the refrigerator and unwrap. On a floured work surface, roll dough out to 1/4 inch thick, working from the center outwards.

I carefully roll the dough back onto the rolling pin, lift up and unroll it into a 9 inch pie pan. Gently press dough into pan bottom and up sides. Trim excess dough from the edges and crimp.

Pour cherry filling into pie shell and sprinkle the crumb topping over all. Bake for 35-40 minutes on a lined baking sheet. Top should be golden brown and fruit bubbling.

Assembly

This cherry pie is the best you will ever have!

Mulled Cherry Bomb Pie

red wine

vanilla extract

cherries, pitted

corn starch

pie crust rounds, homemade

1. In a medium saucepan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 3-4 minutes or until the sugar has dissolved. Add the cherries and simmer until the cherries soften slightly, about 5 minutes.2. In a small bowl, whisk the cornstarch with cold water until completely smooth. Pour the cornstarch mixture into the cherries, stirring until combined. Reduce the heat and simmer 1-2 minutes, until the sauce has lightly thickened around the cherries. Remove from the heat and let cool completely before filling your pie.3. Grease an 8-inch pie plate. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the bottom of the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet. Set aside.4. Grab your cooled cherry pie filling. Spoon the mixture into the prepared pie crust. Make sure to scrape in all the good juices out of the pan. Grab the reserved pie round and place overtop of the cherries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust to seal the pie5. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, at least 1 hour.6. Preheat oven to 425 degrees F. Place the pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer - if the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before slicing.7. Serve the pie warm or cool with a big scoop of ice cream!

Save time with a bought pastry case - all you need to do is add the creamy filling and bake.

Chocolate and cherry tart

pkt frozen unbaked sweet shortcrust flan case

milliliters (1/2 cup) pouring cream

good-quality dark chocolate, coarsely chopped

tbsp caster sugar

egg, lightly whisked

vanilla essence

Cocoa powder, to dust

This homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.

Homemade Cherry Pie

Homemade Pie Crust

cherries (see note)

2/3 cup (135 grams) granulated sugar

(28 grams) cornstarch

Tablespoon (15 milliliters) lemon juice

1 teaspoon pure vanilla extract

almond extract

Tablespoon (14 grams) cold unsalted butter,

egg egg

The crust

Prepare either pie crust recipe through step 5.

Make the filling

In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.

Roll out the chilled pie dough

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.

Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together&#8211; doesn&#8217;t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.

Arrange the lattice

Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough&#8211; I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.

Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. **After the first 20 minutes of bake time, I recommend placing a pie crust shield on the crust&#8217;s edges to prevent it from over-browning too quickly.**

Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.

Cover leftovers tightly and store in the refrigerator for up to 5 days.

I made mistakes and it still came out great!   I dumped the ice water in all at once, I didn’t have almond flavoring,  so used amaretto,  and I forgot to add the juice in until I had the lattice crust on top, so I poured it in between the lattice crust!   I probably should have rolled the crust thinner, but despite everything it tastes wonderful …..and looked good too!

There was something missing with the flavor of this recipe, and I can't quite pin it. I used sweet cherries, and followed the recipe exactly the first time I made it. I found the filling to be too solid! I prefer a cherry pie filling that is oozing a bit out of the pie, but not runny, kind of like a thick syrup. Also, the amount of cherries, as well as your recipe for pie crust, is not enough for a 9.5 inch pie dish.  I made this a second time, but increased the amount of cherries slightly, added 1 extra teaspoon of vanilla, only 1/8 cup of cornstarch, and some lemon zest. I also used an 8-inch pie dish the second time. The consistency of the filling was much nicer in my opinion, more like the thick syrup I was after, but it still lacked the rich flavor I recall from my Aunt's homemade cherry pie from my youth. I am wondering why you need to halve/quarter the cherries, when most of the other recipes I see online depict whole cherries? Also, have you ever used sour cherries? Maybe the flavour I'm missing is the tartness of sour cherries. I am in Canada, and we don't get Rainier cherries up here, not that I've ever seen.

Medium Jar of Sour Cherries (796ml/28 FL oz liq), in light syrup; makes a pie.  Tenderflake (397g) Puff Pastry makes two pies.
• 1/2 cup water (not required when you use existing syrup water from the jar)
•2 tablespoons freshly squeezed lemon juice (or ReaLemon concentrated Lemon Juice)
• 2/3 cup granulated sugar (too much sugar ruins filling in pie)
•4 tablespoons cornstarch
•1/4 teaspoon almond extract (stirred in after stirring for ten minutes constantly on a higher temperature).

Done by 400°F for 20min, then 375°F for 30 minutes; the last 30 place a piece of tin foil on a dinner plate, cut to shape, and drape over pie to prevent over cooking the crust

I normally wouldn’t leave a comment but your recipe instructions are the best! Made the pie with sour cherries from our tree. Pitting them aside, this was as easy as pie! I’ve made all sorts of home made pie crusts throughout the years. Yours is the easiest. Great results. I used 1c sugar and it wasn’t too sweet. I anticipated a lot more liquid from these cherries. There was. Used a netted scoop to remove them from the juices. This was essential. Used the same ingrds. as your recipe to thicken the juice MINUS the lemon. Spooned only some over the cherries (7 desert sps?) and saved the rest. Turned out perfect. Not often you get a really well-thought out recipe. You did it! Wonderful explanations and details.

I always triple any extract, vanilla, almond etc. The cherries stayed too chewy for my taste however the flavor of this pie is fabulous. The pie crust is to die for and is my go to for any pie, berry or otherwise.

I loved how gooey this pie filling is! I did cheat and used store bought pie dough for the crust. I read a lot of the reviews and made many of the suggestions listed: I brushed bottom of crust with egg whites to keep it from getting soggy, added a tsp. of cinnamon, dash of nutmeg, and tbs. of vanilla to the syrup (and took out a tbs. of the water to make up for adding the vanilla), poured the syrup over the apples before putting the lattice crust on, and baked on the bottom rack of the oven to keep the crust from getting too brown. I also ended up cooking it a little longer because when I stabbed the apples in the center with a knife they were still a little crispy. You will love this apple pie!

This pie is fabulous! My family loved it! I did use a store-bought crust and frozen cherries to simplify.  I also followed some other readers’ suggestions and brushed the bottom of the crust with egg white (and sprinkled a little bit of cornstarch on it as well) to keep the crust from getting soggy. This recipe is a keeper!

Delicious!  I used 2# of sweet red cherries and about 3/4 cups of sugar.  I also skipped reducing the juice, there really wasn't much at all.  I did half/quarter the cherries, loved how that worked.  I baked about one hour total &amp; let it cool for 4 hours.  It sliced PERFECT!  I will definitely use this recipe again, thank you Sally!

First time making a pie from scratch and was terrified . It was for my resident in a assisted livings 92nd birthday .(it’s her favorite ). After making Sally’s cheesecake I knew she would have the perfect recipe. Love the step by step instructions and neat tricks . Needless to say everyone said it was the best cherry Pie they ever had !

Hi Sally, 
I have never commented before but I discovered your website at the beginning of Covid when I was looking for a soft pretzel recipe (delish!). I have made so many of your recipes but this one needed a comment. I was hesitant in making this pie as cherry is one of my fav pies, but I have to admit, I love the canned cherry pie filling. I tried this recipe and I have to say that I may never make another one with the canned stuff. This was truly delicious. I followed the recipe as is and it was perfect. For those in my family who did not care for cherry pie because of the canned filling, are already requesting that I make this one again. Thanks for all of the beautiful recipes- you make us home bakers look good!!!

Made this for the second time today! Turned out perfect again. I use Rainier cherries since I live in Oregon and we can get them at the Farmers market here. My 8-yr old daughter pit and cut up the cherries so that reduced my workload considerably. This is a great recipe! Thank  you Sally!

I made this pie yesterday for a get-together with friends. It turned out great! They all loved it. I used the buttery flaky crust recipe (and watched the video which was very helpful!), and about half and half of dark sweet cherries and Rainier cherries. I was concerned about the potential for a soggy bottom, but the filling set up so nicely and my crust was tender and flaky and delicious! Thank you Sally for your recipe modifications and excellent instructions. :-)

Oh. My. God. My husband and I just wolfed down two pieces and I would be lying if I said I wasn't thinking of having one later today. This is now the only cherry pie recipe I'll ever use for fresh sweet cherries. For those who have asked: DON'T use canned pie filling! I beg! Just wait until cherries are in season and get yourself a cherry pitter and go to town. I also did alter it a bit and only used one crust on the bottom, and a crumble on top. 1/2 cup butter, 1/2 cup brown sugar and 1/2 cup flour-I'll ad 1/2 cup of oats to the crumble for the next one. I also used monkfruit instead of white sugar and besti brown sugar substitute for the crumble topping. The consistency was PERFECT and that almond extract just really adds such a nice cherry flavor. We served it with ice cream and I'm DYING! Thank you so much for this delightful recipe. I have another bag of cherries that I can clearly see will only be used in pie form.

Great recipe.

I used 5# fresh cherries and followed recipe otherwise.

I used 2 Marie C. pre-made frozen pie crust.  Inverted one crust to make the top crust and made slits.  Used egg wash and sprinkled sugar.  The pie was left open to air during the 400 deg phase, but when it had to cook for 40 mins on 375 deg phase, I placed aluminum foil for the entire duration.

Wish I could attach a photo because it’s photo worthy!

This was my young son’s first pie that he made, and it tastes wonderful (which motivates him)  Repeatable recipe.

Thank you for sharing.

Wow, this pie is a total winner! I used frozen cherries so my expectations were not super high, but the filling turned out fabulously. It sliced neatly and tasted delicious-- I love the hint of almond. I wasn't super confident going into reducing the juices on the stovetop (how to tell when they were reduced enough?) but it thickened up in a really obvious way and there was no question when it was ready to come off the stove. This was a super simple recipe with major payoff. Thank you Sally!!

There&#x27;s nothing like a homemade Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.

Classic Cherry Pie Recipe

cherries

sugar (use 1 cup for sour cherries)

Tbsp corn starch

butter (diced, to dot the top)

Recipe for Double Pie Crust

Tbsp milk (or water)

Tbsp coarse sugar

Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.

In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.

Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.

Roll the first pie crust disk into a 13&quot; circle and transfer to a 9&quot; wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.

Roll the second crust into a 12&quot; circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha&#x27;s Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F.

Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for 25 minutes.

Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.

https://www.youtube.com/watch?v=r0U4BeSlQyk

There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherries.

⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/classic-cherry-pie-recipe/ 
PIE CRUST RECIPE: https://youtu.be/SKDki3BPLzU

Metric Measurements are available in the link above ☝🏻

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Cherry Pie Ingredients:

6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
🥧1 Recipe for Pie Crust: https://youtu.be/SKDki3BPLzU

Egg Wash:

1 egg
1 Tbsp milk (or water)
1 Tbsp coarse sugar

🍒MORE FRUIT DESSERTS:

Blueberry Pie: https://youtu.be/-uzVoN4SBf4
No-Bake Strawberry Cheesecake: https://youtu.be/xWVnL2X4RKs
Strawberry Pretzel Jell: https://youtu.be/HSlBKL8wQdg
Strawberry Shortcake: https://youtu.be/Z-jMKDNL9KA
Moist Banana Bread: https://youtu.be/qUmDpPfY_h0
Blueberry Muffins: https://youtu.be/DWqmTGSJiEg
Apple Cake (Sharlotka): https://youtu.be/n5MnWF8QTV0
German Fruit Cake: https://youtu.be/2xeh48kVwDs
Easy Strawberry Cake: https://youtu.be/c4WkeGnl_B8

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Thanks for watching!!

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How to Make CLASSIC CHERRY PIE with the BEST CRUST

This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus, by using canned cherries, you can make it anytime of the year rather than waiting for fresh cherries.

The Best Cherry Pie Recipe Ever

all purpose flour

unsalted butter,

water

Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)

Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.

Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).

Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.

Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust.

Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.

Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!

Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.

https://www.youtube.com/watch?v=3TcOAS-UMtA

This is the best cherry pie recipe period if you want to use canned tart cherries. As a baker and cherry pie lover, I’ve fiddled with various recipes and modifications over time and this one is delicious, sweet and tart at the same time, and easy to make year round.

It’s a canned cherry pie recipe, as canned cherries are readily available year round and I don’t have a cherry tree in my backyard (even though I tried!). However, please note that this cherry pie recipe uses cherries canned in water NOT that dreadful canned cherry pie filling.

For the printed recipe and written instructions (as well as more tips and photos), see my blog post here: https://artfulparent.com/best-cherry-pie-recipe-ever/ 

P.S. You can also modify this recipe to make cute and tasty cherry hand pies!

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