{"id":5203,"date":"2018-06-01T09:46:00","date_gmt":"2018-06-01T04:16:00","guid":{"rendered":"\/?p=5203"},"modified":"2024-06-26T17:51:33","modified_gmt":"2024-06-26T12:21:33","slug":"cherry-pie","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cherry-pie\/","title":{"rendered":"Cherry Pie"},"content":{"rendered":"\n

With a flaky, buttery crust, the jammiest cherry filling, and juicy tartness, this homemade cherry pie<\/strong> hits the right spot! Made with fresh cherries, this dreamy pie is bursting with real fruit flavor in every bite!<\/p>\n\n\n\n

\"Cherry<\/figure>\n\n\n\n

Pie making can seem intimidating, but I have simple-to-follow instructions that will help you bake this cherry pie with confidence, even if you are a new baker. I even have the easiest tips<\/em> for making the lattice top! <\/p>\n\n\n\n

No fancy techniques, no canned filling. Just fresh, homemade cherry filling and a delicious crust made from scratch! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728Cherry pie is summer on a plate. The flaky golden crust, the glossy cherry filling, the just-right sweetness. It\u2019s one of those desserts that feels fancy but is super doable at home. You\u2019ll love making (and eating) it.<\/p>\n\n\n\n

\u2728Zero fancy ingredients are needed. Just pantry staples and some ripe, luscious cherries. <\/p>\n\n\n\n

\u2728The recipe is beginner-friendly and flexible. Don\u2019t want to make a lattice top? No problem. Just cover the pie with rolled out pastry dough, make slits and bake! Or skip the top crust entirely and make a rustic cherry galette<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour:<\/strong> I used all-purpose flour in this recipe for a flaky, tender pastry, like in my easy walnut pie<\/a>. But I have baked this pie with whole wheat flour, too. It gives a slightly nuttier flavor. You can use either or combine the two!<\/p>\n\n\n\n

Butter: <\/strong>I used salted butter. The key is to keep it cold so your crust turns out flaky.<\/p>\n\n\n\n

Sugar<\/strong>: Use granulated sugar to sweeten the cherry pie dough and help it brown up nicely. \u00a0You can use a cane or raw sugar, too.\u00a0<\/strong><\/p>\n\n\n\n

Cherries:<\/strong> Fresh or frozen cherries. Sweet or sour. Everything works. Adjust the sugar level accordingly.<\/p>\n\n\n\n

Cornstarch<\/strong> thickens the juices as the pie bakes and makes a juicy (not runny) cherry pie filling.<\/p>\n\n\n\n

Lemon<\/strong> juice brightens the flavors and balances out the sweetness.<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Substitutions<\/h2>\n\n\n\n

Flour: <\/strong>You can make\u00a0gluten-free\u00a0cherry pie by using buckwheat flour as I did for\u00a0apple marzipan galette<\/a>,\u00a0\u00a0chai spiced plum galette<\/a>, and\u00a0mulberry pie<\/a>.<\/p>\n\n\n\n

Fat: <\/strong>I made the pie crust with butter for this fresh cherry pie recipe, but go ahead with coconut oil (chilled) or plant-based butter to make it vegan.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Cherry<\/figure>\n\n\n\n
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How To Make Cherry Pie<\/h2>\n\n\n\n

Step 1:<\/strong> Keep an 8\" pie pan handy and preheat the oven to 180C.<\/p>\n\n\n\n

Step 2:<\/strong> Combine the flour and sugar in a large bowl. Rub the chilled butter into the mixture using your fingertips.\u00a0<\/p>\n\n\n\n

Step 3:<\/strong> When it resembles coarse breadcrumbs, add iced cold water, 1 tablespoon at a time, just enough to bind the dough. The dough should easily clump together in your hands. <\/p>\n\n\n\n

Step 4:<\/strong> Using the palm of your hand, work the dough by pushing it away from you 4-5 times until it's smooth.<\/p>\n\n\n\n

Step 5:<\/strong> Roll it into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.<\/p>\n\n\n\n

Step 6:<\/strong> Combine the pitted cherries, sugar, cornstarch, and lemon juice in a bowl.<\/p>\n\n\n\n

Step 7: <\/strong>Unwrap the dough and flour your work surface well. Divide the dough into 2\/3rd and 1\/3rd parts.<\/p>\n\n\n\n

Step 8:<\/strong> Working with the bigger part, roll it out into a 9\" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.<\/p>\n\n\n\n

Step 9:<\/strong> Spoon the cherry filling into the pie. Leave out most of the liquid collected at the bottom of the bowl.<\/p>\n\n\n\n

Step 10:<\/strong> Combine the pie trimmings with the remaining pie dough. Roll it out into a 10\" circle. Using a sharp knife, cut into 16 strips.<\/p>\n\n\n\n

Step 11:<\/strong> Lay 8 strips of dough on the pie filling in one direction.<\/p>\n\n\n\n

Step 12:<\/strong> Crimp the edges of the strips with the pastry lining the pan. Now, lay the balance of 8 strips of dough crosswise across the filling. Again, crimp the pastry edges.<\/p>\n\n\n\n

Step 13:<\/strong> Brush with melted butter, cream, or beaten egg.<\/p>\n\n\n\n

Step 14:<\/strong> Bake for 30 -35 minutes or until the pastry is golden brown and the juices are bubbling.<\/p>\n\n\n\n

Final Step<\/strong>: Allow the pie to cool for a couple of hours before slicing and serving.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Cherry<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n<\/div><\/div>\n\n\n\n
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