why make this recipe
This cherry pie is simple and sweet. You can make it with fresh or frozen cherries. It cooks fast and fills your home with a nice smell. If you want another easy dessert, try our best homemade chocolate chip cookies for a quick treat.
introduction
This recipe makes one pie with a buttery crust and a thick cherry filling. The filling is not hard to make. You can use a store crust or make one at home. The steps are easy and the result is a classic pie everyone likes.
how to make Homemade Cherry Pie
Make the filling on the stove first, then fill the crust and bake. Use cold butter in the crust if you make it yourself. Roll the dough to fit your pie dish, fill it, and seal the edges. Watch the crust so it turns golden but does not burn.
Ingredients :
- 2 cups fresh or frozen cherries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 recipe for butter pie crust (homemade or store-bought)
- 1 tablespoon butter, for dotting
Directions :
- Preheat the oven to 425°F (220°C).
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Cook over medium heat until the mixture thickens and bubbles.
- Line a pie dish with half of the pie crust, then pour the cherry filling into the crust.
- Dot the filling with butter and cover with the other half of the pie crust.
- Cut slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Allow to cool before serving.
how to serve Homemade Cherry Pie
Cut the pie in slices after it cools a bit. Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra taste.
how to store Homemade Cherry Pie
Cover the cooled pie with foil or plastic wrap. Store it in the fridge for up to 3 days. You can freeze the whole pie for up to 2 months. Thaw in the fridge before reheating.
tips to make Homemade Cherry Pie
- Use frozen cherries if fresh ones are not in season. They work well.
- Keep the crust cold for a flakier result.
- Brush the top crust with a little milk or egg wash for a golden finish.
- For a safe oven time, check the pie at 25 minutes and then every 5 minutes.
- If you like savory pies too, see our cheeseburger pie guide for other pie ideas.
variation (if any)
- Add a pinch of cinnamon for warm spice.
- Mix in a few tablespoons of chopped almonds for crunch.
- Use a lattice top instead of a full top crust for a pretty look.
FAQs
Q: Can I use frozen cherries?
A: Yes. Use them without thawing or drain any extra juice after cooking.
Q: Do I need to prebake the crust?
A: No. This recipe fills and bakes the crust together.
Q: How do I make the filling less runny?
A: Cook the filling until it thickens and bubbles. You can add a bit more cornstarch if needed.
Q: Can I sweeten less for tart cherries?
A: Yes. Taste the cooked filling and add a little more sugar if needed.
Cherry Pie
Ingredients
For the filling
- 2 cups fresh or frozen cherries Use frozen cherries if fresh ones are not in season
- 1 cup granulated sugar Taste the filling and adjust sweetness as needed
- 2 tablespoons cornstarch Thicken filling to prevent it from being runny
- 1 tablespoon lemon juice Adds brightness to the filling
- 1 teaspoon vanilla extract Enhances the flavor
- 1/4 teaspoon salt
- 1 recipe butter pie crust Can be homemade or store-bought
- 1 tablespoon butter For dotting on top of filling
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Cook over medium heat until the mixture thickens and bubbles.
- Line a pie dish with half of the pie crust, then pour the cherry filling into the crust.
- Dot the filling with butter and cover with the other half of the pie crust.
- Cut slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Allow to cool before serving.
Serving
- Cut the pie in slices after it cools a bit. Serve warm or at room temperature.
- Add a scoop of vanilla ice cream or a dollop of whipped cream for extra taste.
Storing
- Cover the cooled pie with foil or plastic wrap. Store it in the fridge for up to 3 days.
- You can freeze the whole pie for up to 2 months. Thaw in the fridge before reheating.