Foolproof Cherry Pie Recipe

Looking for the perfect cherry pie recipe? This foolproof cherry pie combines a buttery, flaky crust with a sweet and tart cherry filling, making it a timeless dessert for any occasion. Whether you’re using fresh or frozen cherries, this easy-to-follow recipe guarantees a pie that’s as beautiful as it is delicious. Perfect for holidays, special gatherings, or a cozy night in, this pie will be the star of your dessert table.

Ingredients

For the Crust:

• (2) foolproof all-butter pie crusts

For the Cherry Filling:

• 2 pounds cherries, pitted (fresh or frozen)
• 3 tablespoons cornstarch
• 1/2 cup (99g) granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small cubes

For the Egg Wash:

• 1 large egg
• 2 teaspoons water
• 2 tablespoons sparkling sugar (optional)

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Instructions

1. Prepare the Pie Crust

Bottom Crust:

• Begin by rolling out one disc of chilled pie dough on a lightly floured surface. Roll evenly from the center outward, rotating the dough a quarter turn after each roll, until it’s 3 inches larger than the pie pan and 1/8 to 1/4 inch thick.
• Carefully fold the dough in half and transfer it to a buttered pie pan. Unfold the dough and gently press it into the bottom and sides of the pan without stretching.
• Trim the dough overhang to 1 1/2 inches beyond the pan’s rim using kitchen scissors. Cover with plastic wrap and refrigerate for at least 1 hour or up to 48 hours.

Lattice Strips:

• Roll out the second pie crust into a 12-inch circle. Slice it into 10 even strips using a pastry cutter (about 1 to 1 1/2 inches wide). Lay the strips on a parchment-lined baking sheet and refrigerate until ready to use.

2. Prepare the Cherry Filling

• In a large saucepan, combine cherries, cornstarch, sugar, salt, vanilla extract, almond extract, and lemon juice.
• Cook over medium-high heat, stirring constantly, until the mixture thickens, about 8 minutes.
• Reduce the heat to low and cook for 2 more minutes. Remove from heat and transfer to a heatproof bowl. Let the filling cool to room temperature.

3. Assemble the Pie

• Preheat the oven to 425°F (218°C).
• Remove the prepared crust and lattice strips from the refrigerator. Pour the cherry filling into the bottom crust, then dot the filling with small cubes of butter.
• Lay 6 of the dough strips parallel across the top of the pie, leaving about 1/2 inch between each. Fold back alternating strips, then place another strip perpendicularly. Unfold the strips to weave the lattice pattern. Repeat until the top is fully covered.
• Trim the edges of the lattice strips, leaving about 1/2 inch overhang. Roll and crimp the edges to seal the lattice with the bottom crust.

4. Apply the Egg Wash

• In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash and sprinkle with sparkling sugar, if desired.

5. Bake the Pie

• Place the pie on a baking sheet and bake at 425°F for 15 minutes. Reduce the temperature to 350°F (177°C) and bake for an additional 50 minutes, or until the crust is golden brown and the filling is bubbling.
• Transfer the pie to a wire rack and cool for at least 2 hours before slicing.

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Why You’ll Love This Recipe

• Classic and Comforting: Bursting with sweet and tart cherry flavor, this pie delivers nostalgic comfort in every bite.
• Foolproof Crust: Achieve a perfectly flaky, buttery crust every time.
• Fresh or Frozen: Use cherries from the season or your freezer stash—delicious either way!

Tips

• Chill the Dough: Cold dough is easier to handle and results in a flakier crust.
• Prevent Soggy Crusts: Sprinkle a thin layer of flour and sugar on the crust before adding the filling.
• Watch the Edges: If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.

Variations and Substitutions

• Fruit Alternatives: Swap cherries for blueberries, blackberries, or a mix of berries for a different flavor.
• Gluten-Free Option: Use a gluten-free pie crust to accommodate dietary needs.
• Spiced Filling: Add a pinch of cinnamon or nutmeg for a warm, spiced touch.

FAQs

Can I Use Frozen Cherries?

Yes! Thaw and drain them before cooking to remove excess moisture.

How Do I Store the Pie?

Store leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Can I Freeze Cherry Pie?

Yes! Wrap the cooled pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving

Serve the pie warm or at room temperature, either on its own or with a scoop of vanilla ice cream or dollop of whipped cream.

Suggestions

• Presentation: Garnish with fresh cherries or a sprinkle of powdered sugar for a festive look.
• Pairing: Enjoy alongside a cup of coffee or a glass of chilled milk for a comforting treat.