Description
This Perfect Homemade Cherry Pie recipe delivers a classic dessert experience featuring a flaky pie crust filled with sweet and tangy fresh cherry filling, perfectly baked to golden perfection. Ideal for gatherings or a comforting treat, this pie balances the natural tartness of cherries with a beautifully tender crust.
Ingredients
Scale
Filling
- 4 cups Fresh Cherries, pitted
- 1 cup Granulated Sugar
- 2 tablespoons All-Purpose Flour (to thicken the filling)
- 1 tablespoon Fresh Lemon Juice (to brighten flavors)
- 2 tablespoons Unsalted Butter (to dot on top of filling)
Crust
- 1 prepared crust Pie Crust (store-bought or homemade, enough for top and bottom)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare filling: In a large mixing bowl, combine the pitted cherries, granulated sugar, flour, and fresh lemon juice. Toss gently until evenly mixed and let the mixture sit for 10 to 15 minutes to allow the juices to combine and the flour to thicken the filling.
- Prepare bottom crust: Roll out one half of your pie crust and carefully transfer it to a pie dish. Trim any excess dough hanging over the edges.
- Add cherry filling: Pour the cherry filling into the bottom crust evenly, then dot the filling with small pieces of unsalted butter to enhance richness and flavor during baking.
- Prepare top crust: Roll out the second half of the pie crust. You can create a lattice pattern by cutting into strips or cover the pie entirely with the crust. If covering fully, cut slits on the top crust to allow steam to escape while baking.
- Seal edges: Trim and crimp the edges of the top and bottom crusts together to form a tight seal, preventing the filling from leaking out.
- Initial bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F (220°C) for 15 minutes. This high heat helps set the crust.
- Continue baking: Reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes until the crust is golden brown and the filling is bubbling.
- Cool: Remove the pie from the oven and allow it to cool for at least one hour to let the filling set properly before slicing and serving.
Notes
- Using fresh, ripe cherries is key for the best flavor and texture.
- If fresh cherries are not available, frozen can be used but thaw and drain excess liquid before using.
- For a flakier crust, keep the butter and dough cold during preparation.
- Cover the edges with foil if they brown too quickly during baking.
- Serve warm or at room temperature. Vanilla ice cream pairs wonderfully.
