sweet cherry pie

Here's how to make a classic fresh cherry pie completely from scratch. Add a little sprinkle of toasted almonds to amp up the flavor!

Sweet Cherry Pie with Toasted Almonds

Homemade Pie Crust (my recipe makes 2 crusts; 1

cherries*

(38 grams) fresh raspberries

(28 grams) cornstarch

Tablespoon (15 milliliters) lemon juice

vanilla extract

almond extract (it’s delicious!)

Tablespoon (14 grams) cold unsalted butter,

egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15 milliliters) milk

(28 grams) sliced almonds

sugar

The crust

Prepare my pie crust recipe through step 5.

Make the filling

In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.

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. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. 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 1/2 &#8211; 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. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with almonds and a little 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 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

I have 5!! Cherry trees and am always looking for recipes.  This is the best pie I've ever made.  Sorry Mom.

Recipe was really easy to follow! Made your pie crust and used canned cherries cos frozen Cherries are hard to come by in Singapore! Forgot to place the butter before i baked but still came out extra delicious!

Off to try another one of your recipes! You never let me down with your step by step tutorial and explanations!

THANK YOU FOR LETTING ME FEEL LIKE A MASTER CHEF!!!

Bursting with dark sweet cherries and surrounded by a flaky and buttery crust, this Gluten Free Sweet Cherry Pie is as delicious as it is gorgeous!

Best Ever Gluten Free Sweet Cherry Pie

(200 grams) granulated sugar

tbsp (30 grams) lemon juice

cinnamon ((optional))

recipe gluten free pie crusts ((chilled))

In a medium saucepan over medium heat, combine the fresh (or frozen) cherries, sugar, cinnamon, and lemon juice.  Stir occasionally and allow the sugar to melt and the cherry juices to release.

Bring the mixture to a boil and reduce the heat to medium low.  Boil for 8-10 minutes, or until the mixture is quite syrupy.

Whisk together the cornstarch and Amaretto (or water) until smooth.  While stirring constantly, add the cornstarch slurry to the cherries and continue stirring for one minute, until mixture has thickened considerably.

Remove from the heat, pour into a bowl, cover, and refrigerate for at least two hours.

Make the Filling

Preheat oven to 400° F.

Roll out the bottom crust to fit an 8-inch pie pan (see notes below for larger pie pans).

Pour chilled filling into crust and level the top.

Roll out top crust a few inches larger than pie pan.  Cut out holes using large round pastry tip (if desired) or leave solid.  Carefully transfer crust to top of pie and trim edges to fit pan.  Fold excess bottom crust up and over top crust and crimp edges to seal.

Cut out slits in top of pie (if you didn&#39;t cut out holes), brush with egg wash, and sprinkle with turbinado sugar or sparkling sugar.  Place on parchment or foil-lined rimmed baking sheet to catch any drips.

Assemble the Pie

Bake pie at 400° F for 15 minutes.  Reduce temperature to 350° F and shield edges with pie crust shield or foil, and bake for another 45-50 minutes, or until cherry filling is bubbling.

Remove from oven and allow to cool completely before serving.

Bake Pie

So I tried this recipe twice.  The first time I felt that the filling was more jelly-like rather than silky (I'll definitely use that recipe for bagel and toast spread).  The amaretto was on the money!  I found the crust to be sticky to work with, but made it work and it baked beautifully.  The second time around, I added two extra tablespoons of lemon juice, a pinch of salt and cherry essence to my filling.  I added a lesser amount of corn starch this time to have a lesser congealed filling.  Boy oh boy was it da bomb!!  I also didn't overmix the pie dough in the food processor the second time around and it was easier to work with.  I will keep this recipe til eternity!!! Thank you!!!

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The most viewed sweet cherry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine