Description
This homemade cherry pie recipe features a flaky, buttery crust filled with a luscious and thickened tart cherry filling. Perfectly balanced with a hint of almond extract and citrus, this classic dessert bakes to a golden caramel-brown lattice crust encasing juicy, bubbling cherries. Ideal for family gatherings or special occasions, it’s delightful served warm with vanilla ice cream.
Ingredients
Scale
Pie Crust
- 15 ounces refrigerated pre-made pie crust (425 grams, 1 package; 2 crusts)
Filling
- 43.5 ounces Red Tart Cherries packed in water (1,233 grams, 3 cans)
- 1 cup granulated sugar (200 grams)
- 3 tablespoons cornstarch (21 grams)
- 1 cup cherry juice (227 grams, reserved from canned cherries)
- ½ teaspoon kosher salt
- â…› teaspoon ground cinnamon
- 1 tablespoon unsalted butter (14 grams, â…› stick)
- ¼ teaspoon almond extract (1 gram)
- ½ lemon (juiced and zested)
Topping
- 1 tablespoon cold milk or cream (14 grams)
- Demerara sugar (coarse raw sugar or coarse white sugar, optional, for sprinkling on top)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 425°F (220°C). Arrange one of the pre-made pie crusts into your pie pan, gently pressing it in. Use a small fork to prick holes all over the bottom of the dough to prevent bubbling. Set it aside while you prepare the filling.
- Drain Cherries: Drain the canned tart cherries, reserving one cup of the cherry juice for the filling.
- Make Thickener Mixture: In a medium saucepan over medium heat, whisk together the granulated sugar and cornstarch. Slowly pour in the reserved cherry juice while continuing to whisk until the mixture is smooth and without lumps.
- Cook Filling Base: Add the kosher salt and ground cinnamon to the saucepan. Stir constantly as the mixture heats up and comes to a low boil. Simmer for 7 to 9 minutes, stirring frequently until the mixture thickens to a luscious, pudding-like consistency.
- Finish Filling: Remove the saucepan from heat. Stir in the unsalted butter, almond extract, lemon zest, and lemon juice until fully combined. Transfer the filling to a medium bowl and allow it to cool slightly so it will be easier to handle and pour.
- Fill Pie Crust: Pour the slightly cooled cherry filling evenly into the prepared bottom crust.
- Top Crust: Place the second pie crust over the filling. You can use a full top crust with vents or create a lattice crust for an attractive presentation. (Refer to the blueberry pie recipe for detailed instructions on making a lattice crust.)
- Brush and Sugar: Using a pastry brush, gently brush cold milk or cream over the top crust. Sprinkle liberally with Demerara sugar or coarse sugar for a sparkly, crunchy finish.
- Bake Pie: Bake the pie in the preheated oven at 425°F (220°C) for 20 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 35 to 45 minutes. Protect the edges with aluminum foil or a pie crust shield if they brown too quickly. The crust should become golden caramel brown and the filling will bubble through the vents or lattice.
- Serve: Let the pie cool slightly before slicing. Serve warm, ideally with a scoop of vanilla ice cream for a classic pairing.
Notes
- For the best flavor, use tart cherries packed in water or natural juice without added sugar.
- Chilling the pie before baking is optional but can help prevent soggy crust.
- If the edges brown too quickly, cover them with foil or a pie shield after 20-25 minutes.
- The pie filling thickens more as it cools; avoid slicing immediately out of the oven to prevent runny slices.
- Almond extract enhances the cherry flavor but can be omitted or replaced with vanilla extract if preferred.
- Use Demerara or coarse sugar on top for added texture and sparkle; regular granulated sugar will work but won’t provide the same crunch.
