Cherry Pie
This cherry pie features a buttery crust and a thick, sweet cherry filling, making it a delightful dessert that's easy to prepare with either fresh or frozen cherries.
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.
Notes
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.