Fresh Cherry Pie
Fresh Cherry Pie Recipe made with Homemade Pie Crust and Fresh Cherry Pie Filling. Sweet Cherry Pie with flaky buttery pie crust.
Servings 8 Slices
Ingredients
Cherry Pie Filling
- 5-6 Cups Fresh Bing Cherries stems removed, pitted
- ¼ Cup Cornstarch
- ¾ Cup Granulated Sugar
- ⅛ teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 1 Tablespoon Fresh Lemon Juice
Topping
- Sparkling Sugar for sprinkling
Egg Wash
- 1 Egg Stirred with fork
- 1 teaspoon Whole Milk
Instructions
Homemade Pie Crust
- Make Homemade Pie Crust recipe and divide into two crusts. One crust for base and one crust for top crust.
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. Then prepare either of two ways.
- Method 1: Place filling in fridge to rest and chill for 20 minutes. Scoop filling into bottom pie crust, discarding any leftover juices.
- Method 2: Transfer to a large skillet and cook on medium high heat. Continuously stir until the mixture starts to thicken about 8 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
Make the Cherry Pie
- Place one Pie Crust on a floured surface and roll out to ¼ 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 dough lined baking dish.
- Set the pie dish in the fridge while you roll out second pie crust dough. Either roll out to one large circle of same thickness and leave whole or cut into strips for lattice. Roll dough to same ⅛-1/4 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 milk 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 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 2 hrs to let juices set. Enjoy!
Notes
**Please read Cherry Pie Tips in Post.