Homemade Fresh Cherry Pie
Fresh Cherry Pie recipe using fresh cherries for a gorgeous jammy thick filling inside a beautiful golden homemade pie crust.
Servings: 8 servings
Equipment
- large saucepan or pot
Ingredients
Pie Crust
- 2 double Homemade All Butter Pie Dough
Cherry Pie Filling
- 950 grams fresh sweet cherries stems removed, pitted
- 32 grams cornstarch
- 150 grams granulated sugar
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon fresh lemon or orange Juice
- 1 tablespoon lemon or orange zest
Topping
- 3 tablespoons coarse sugar for sprinkling
Egg Wash
- 1 large egg stirred with fork
- 1 teaspoon cool water
Instructions
Top and Bottom Pie Dough
- Make a double Homemade Pie Crust Recipe and divide into two crusts. One half for the base and one half for the lattice. If you prefer to have a thicker crust, use a double crust to make the lattice and a single crust for the bottom of the pie.
Cherry Pie Filling
- Don't Pre-Cook: If you'd rather skip pre-cooking the filling, just toss all the ingredients in a large bowl and stir to evenly coat the cherries. The filling will bake nicely, it just won't be as thick and jammy as the pre-cooked version.
- Pre-Cook: In a large saucepan or pot, fold together the cherries, cornstarch, sugar, salt, vanilla extract, almond extract, lemon juice, and zest using a silicone spatula.
- Cook on medium heat, carefully and continuously folding the cherries over themselves as the sugar melts and the cherries release their juices to prevent fruit from sticking to the bottom. The liquid will change from a cloudy pink to glossy burgundy in color as it thickens. This will take about 6-8 minutes.
- Remove the pot from the heat and immediately transfer the filling to a heat safe bowl to cool completely before adding to the bottom crust.
Make the Cherry Pie
- Place one Pie Crust on a floured surface and roll out to 1/4 inch thickness.
- Use a 9 inch pie dish. Gently lift and place dough into dish. Gently press into bottom and corners, then cut off excess overhang.
- Coat the bottom layer of crust (not the sides) with a thin layer of Almond Flour to absorb juices while baking. (optional)
- Spoon cherry pie filling into the dough lined baking dish.
- Set the pie dish in the fridge while you roll out second pie crust dough. Either roll into one large circle of equal thickness and leave whole or cut into strips for a lattice. Dough should be 1/8-1/4 inch thickness.
- Remove pie pan from fridge and apply top layer of crust. Using cold water, dab in between the with your fingertips to seal the two crusts together. Crimp edges where the two crusts meet with your fingers to seal the pie around the edges. Cut slits in center of top pie crust with sharp knife to release steam. I cut three little tear drop shapes. ( If you decide to make a lattice top, leave room between lattice strips for air to escape.)
- 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 for 30-45 minutes. Preheat Oven to 400℉ (200℃).
- Place pie dish on a metal baking sheet and bake on the middle oven rack for 20 minutes. Reduce the heat to 350℉(180℃) and continue baking for an additional 40-45 minutes until the crust is golden brown and cherry juices are bubbling.
- Place the pie dish on a wire rack and let cool for 2-3 hrs to let juices set before slicing and serving.
Notes
Storage & Make-Ahead
- Refrigerate: Cover entire cooled pie or leftover slices in an airtight container or wrap in aluminum foil. Store in the refrigerator for up to 5 days.
- Freeze: Baked pie will stay fresh frozen for up to 3 months. To store, place cooled pie in an airtight container or cover pie dish completely with two layers of aluminum foil and seal the edges. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Make Ahead: Let the pre-cooked cherry filling cool to room temperature. Place in an airtight container and pop it in the fridge until you're ready to assemble the pie. If it becomes slightly runny in the fridge, drain the juices, reheat on the stove top just until thickened and stir it back into the cherries.
- Reheat: To reheat, bake at 325°F (160℃) for 5 to 10 minutes or in the microwave.