The first recipe my Mom every made of mine was Fresh Cherry Pie. I was visiting late July several years ago and she wanted to bake together. Craving cherries, we both decided homemade pie was the best choice! After pitting a few bags of ripe bing cherries by hand, stained and finger cramping we were determined to see the recipe through. Later, with purple hands we devoured half the pie. I highly suggest you grab a cherry pitter if you don’t want red juice everywhere.
This Cherry Pie Recipe is a summer favorite made with fresh cherry pie filling and a homemade flaky pie crust. To make it even better, I prefer to use two crusts for a thick bottom and a thick lattice on top. I want a huge amount of crust and cherries in every bite. Plus the thick crust supports the weight of the heavy cherries, which makes cutting and serving the pie so much easier!
Now, you may be thinking this cherry pie isn’t in a round pie dish. I’ve always wanted to make a square pie to see how the slices would hold up. So, I grabbed a square deep baking dish and proceeded with the recipe. My only preference would be to find a dish with a better lip, but the pie tastes just as delicious. Give it a try, you may be find square slices to be superior to triangles. But, you can still make this recipe in a round deep dish pie pan too. 🙂
Tips for Fresh Cherry Pie
- The secret to the amazing flavor of this pie is the hint of Almond Extract. It’s very powerful so don’t go over the recommended measurement. It adds an amazing richness to the cherries!
- Use fresh bing cherries, washed, stems removed, and pitted.
- Make two Homemade Pie Crusts, one for the base and one for the lattice. You may have a little left over, but save it and make a small cherry hand pie. Or you can divide one Homemade Pie Crust and use a smaller dish. However, this will result in a thin base and thin lattice.
- For this recipe I used a 2 inch deep, 10×10 inch square baking dish. Similarly, you can also use a 2 inch deep 9 inch round pie pan.
- Make your pie crusts in advance, wrap in plastic and store in the fridge. When you’re ready to bake the pie, set the crusts on the counter to warm slightly so they are malleable.
- You can spray your baking dish with non-stick spray if desired.
- Roll crust out to 1/8-1/4 inch thickness and line the bottom of the dish. Gently press into corners with fingers and trim away the overhang with a knife.
- Next, coat the bottom layer of crust (not the sides) with a think layer of Coconut Flour. The high absorbency of coconut flour will help soak up some of the cherry juices and keep the pie from being too runny.
- Use your fingers or a rubber spatula to level the cherries before adding the lattice.
- Set the pie dish in the fridge while you rill out second pie crust dough and cut strips for lattice.
- Its important to keep the dough cold.
- Remove pie pan from fridge and apply lattice in desired shape across the top of the cherries.
- After that, dip your finger tips in water and paint the pie crust lattice where each piece intersects. This helps the dough adhere to itself. I also do this on the edges where the lattice meets the bottom layer of crust.
- Gently brush the lattice with egg wash and sprinkle with sparkling sugar.
- Place entire pie in the fridge to chill while oven is preheating.
- Bake until golden. Let cool for about 20 minutes to let juices set. Enjoy!
- Store in fridge in air tight container or cover top with aluminum foil.
Fresh Cherry Pie
Homemade Pie Crusts1 for base, 1 for lattice
Cherry Pie Filling
- 5-6 Cups Fresh Bing Cherries stems removed, pitted
- 1/4 Cup Cornstarch
- 3/4 Cup Granulated Sugar
- 1/8 tsp Kosher Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 Tbsp Fresh Lemon Juice
- Sparkling Sugar for sprinkling
- 1 Egg Stirred with fork
- 1 tsp Water
- Make 2 homemade Pie Crusts. One crust for base and one crust for lattice topping. Or if you want thin crust, make one pie crust and divide into two.
Cherry Pie Filling
- In a large bowl, stir together cornstarch, sugar, salt, vanilla extract, almond extract, and lemon juice.
- Add cherries to bowl and gently stir with a rubber spatula to coat the cherries.
Make the Cherry Pie
- Place one Pie Crust on a floured surface and roll out to 1/4 inch thickness.
- Prepare a 10×10 inch , 2 inch deep square baking dish. You can spray your baking dish with non-stick spray if desired. Then gently lift and place dough into dish. Gently press into bottom and corners, then cut off overhang.
- Coat the bottom layer of crust (not the sides) with a thin layer of Coconut Flour.
- Spoon Cherry Pie Filling into dough lined baking dish.
- Set the pie dish in the fridge while you roll out second pie crust dough and cut strips for lattice. Roll dough to same 1/8-1/4 inch thickness and cut into long 1.5 inch wide strips.
- Remove pie pan from fridge and apply lattice in desired shape across the top of the cherries. Lay strips diagonally across cherries, leaving space between each strip for steam to escape. Then, in the opposite direction add second layer of strips, overlapping every other strip. Dap a little bit of water where each strip over laps to held dough stick together.
- Gently brush the lattice with egg wash and sprinkle with sparkling sugar. (Stir the egg and water together in a cup with a fork to make egg wash.)
- Place entire pie in the fridge to chill while oven is preheating. Preheat Oven to 400 F (204 C).
- Bake on middle rack for 25 minutes. Reduce heat to 350 F (176 C) and bake for an additional 40-45 minutes until crust is golden brown and cherry juices are bubbling.
- Place pie dish on cooling rack and let cool for about 20 minutes to let juices set. Enjoy!