Cherry Pie -

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Cherry Pie

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

Prep Time1 30

Cook Time35

Course: Dessert

Cuisine: American, World

Servings: Servings

Calories: 349kcal

Author: Natasha Minocha

Ingredients

Pie Crust

1.5 cups All-purpose flour
1/2 cup Butter, chilled, cut into cubes I used salted butter
1 tbsp Sugar
3-4 tbsp Chilled water

Cherry Filling:

2.5 cups Cherries, pitted
1/3 cup Sugar
1.5 Tbsp Cornstarch
2 tsp Lemon juice

US Customary - Metric

Instructions

Crust:

Combine the flour and sugar in a large bowl. Rub the chilled butter into the mixture, using your fingertips.
When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. The dough is ready when it clumps together easily in your hands.
Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.
Roll 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.
When you’re ready to bake, keep an 8" pie pan handy and preheat the oven to 180C.

Filling:

Combine the pitted cherries, sugar, cornstarch, and lemon juice in a bowl.

Assembly:

Unwrap the dough and flour your work surface well. Divide the dough into 2/3rd and 1/3rd parts.
Working with the bigger part, roll it out into an 9" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.
Spoon the cherry filling into the pie. Leave out most of the water that would have collected at the bottom of the bowl.
Combine the pie trimmings with the balance pie dough. Roll it out into an 10" circle. Using a sharp knife, cut into 16 strips. Lay 8 strips of dough on the pie filling in one direction.
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.
Brush with melted butter or cream or beaten egg.
Bake for 30 -35 minutes or until the pastry is golden brown and the juices are bubbling.
Allow the pie to cool for a couple of hours before slicing and serving. Enjoy!

Notes

Keep everything cold. That includes the butter, the water, and even the flour. Cold ingredients = flaky crust. Add a couple of ice cubes to your water to make sure it’s chilled.

When spooning the cherry filling into the pie crust, leave out most of the water pooled at the bottom of the bowl. Excess water can make the pie soggy.

For a thicker filling, you can strain the cherry filling and cook the leftover water in a small saucepan until it thickens. Then pour this over the cherries. This is a great tip from Sally's Baking Addiction!

Don’t overwork the dough. You don't need to knead it. Just pull it all together. It should feel a bit sticky and moist. Not dry. If you overmix, it can turn tough.

Tent with foil if needed. If your crust starts browning too quickly while the filling still needs time to bubble, lightly cover the top with foil. That way, you won’t end up with a burnt top and undercooked filling.

Let the cherry pie cool completely. I know it’s tempting, but slicing too soon will make the filling run all over the place. Give it time to set properly. A fully cooled homemade cherry pie gives you a clean, picture-perfect slice.

Please use a kitchen scale for measuring your ingredients. This ensures better and consistent results every time.

Nutrition