Classic Cherry Pie
Somehow I almost let national cherry month slip away without posting a cherry pie?! If I had to pick my favorite kind of pie, it would definitely come down to cherry or lemon meringue. I mean who doesn’t love a little fish fruit in between some pie crust?? As much as I love the Duncan Hines canned filling, it was time to make my own, and let me tell you, it’s tastes almost the same! Gooey, sweet, and filled with bright cherry flavor. Not to mention, the flaky buttery crust surrounding it all.
the secret to the sauce
Why is this cherry pie so good? It’s all in the sauce! The gooey cherry filling isn’t liquidy or like jam, it’s the perfect amount of gooey syrup and cherry juice. Fresh cherries are always the best way to make your filling, but frozen will work too. The bright cherries pop every time you eat them mix into the gooey syrup filling. All of this is poured into a crispy buttery crust. No soggy bottoms here!
The secret to the cherry filling? Adding enough cornstarch so it’s like a thick syrup, but not too much so it’s not like jam. Remember, it will thicken as it bakes in the oven.
Pies always make me feel like I’m at home because they’re so comforting. It always reminds me of “no soggy bottoms!” from the Great British Baking Show.
what you need
- fresh cherries (frozen will work too)
- lemon juice
- ice water
You can of course skip the crust if you want and buy one, but this butter crust is worth the extra work. I love buying some cheap crusts from the grocery store, but after getting this recipe, it’s truly the best!
Cherry pie always reminds me of summer and it sure as heck isn’t summer because Denver just got a foot of snow a few days ago! However, it’s national cherry month and I almost missed it! In my opinion, pie is a year round thing. Cherries might not be in season right now, but you can buy frozen or just get the freshest looking. They’re going to get baked so don’t worry if they don’t look great.
how to make the filling
Making cherry pie filling may be the easiest thing you do all week. Throw some stuff into a pot and cook.
Ok, well here are the specific details.
Add cherries, sugar, and lemon juice to a large pot. Cook over medium heat until the cherries have slightly softened and a syrup is formed.
In a measuring glass, stir cornstarch and water to create a slurry. Pour the slurry into the cherry mixture and cook on medium-high until thickened.
Once cooked, remove from heat and let cool while we make the crust!
making the crust
Ok, you might look at that crust and be like “say what???” Lattice can look confusing right away, but I guarantee once you know the first few steps, it’s a piece of cake (or pie 😉).
To make the crust, it’s just a few simple steps. Add flour and salt to a large bowl. Then add your cold butter chunks to the flour and combine until there are only a few pea sized pieces left. I like to use my hands because it gives me more control, but you can also use a pastry cutter or fork.
Next, add in your ice water and combine until the dough has formed. Cut the dough in half, making 2 even chunks. Flatten the chunks and cover with plastic wrap. If you’re in a pinch, place the pie pieces in the freezer for 30 minutes – 1 hour. You can also put them in the fridge for at least 1 hour.
It is super important you have cold pie crust, otherwise it will lose shape and the butter will seep out in the oven!
Once your pie crust is chilled, roll one slab out into a 11″ circle. I used a 9″ pie plate, but you want to have a little extra hanging on the sides. Cut the pie crust into 1″ strips. This will be for your lattice. Cut more strips into 1/4″. This will be for your braids. Each braid needs 3 strips. I made 4 braids, so you’ll need 12, 1/4″ strips.
Place the pie crust over your pie pan and press into the sides. Trim the overhang so there is a little but not a lot. Fold the extra under the top to create a round ridge at the top. Pinch the crust in between your fingers to create ridges. Poke the bottom. Add parchment and dried beans or rice or pie weights on top. Bake for 15 minutes at 400 F until very slightly browned.
Pour the cherry filling into your crust and set aside.
Let’s prepare the lattice on parchment paper. This will make it easier in case you mess up and sliding it off.
Lay the braids down first. I did 3 vertical and 1 horizontal. Lay 1 strip horizontal over the braids. You want the strips to be under, over, under, over. Pull down every other strip to layer it across the next one. This probably sounds confusing right?
Check out this video to see how it’s done.
Once you’ve finished the lattice, slide it off the paper and onto the top of the pie. Pinch the ends underneath the ridge part of the crust and trim the excess off.
Brush with egg and bake for 1 hour at 400 F. I also sprinkled mine with a little sanding sugar, but this is optional.
troubleshooting your pie
When it comes down to pie, it can be a little temperamental, but with all the right tips, it’s perfect every time! It’s definitely not something that should be rushed because it won’t turn out. If you’re having trouble, here are our best tips.
- Make sure you keep all the pie crust ingredients and crust cold! This will ensure it doesn’t fall apart or melt in the oven.
- When you blind bake the crust, make sure to weigh it down with some sort of weights and paper. You can use pie weights, dried beans, rice, coffee beans…
- Don’t add too much cornstarch to your cherry filling otherwise it will lose some of the gooey qualities and turn into jam.
- It’s best to prepare the lattice on parchment paper, otherwise the cherry filling with get on the lattice every time you overlap making it a big mess.
- Don’t forget the egg wash for the crust. This makes it shiny and golden when baked.
serving + storing your pie
Once you’re cherry pie is all done, it’s time to dig in! Top your cherry pie warm or cold with whip cream or ice cream.
I made a super easy homemade whip cream with 1 qt heavy whipping cream, 3 tbsp sugar, and 1 tsp vanilla extract. Add all the ingredients to bowl and use a whisk attachment on a mixer until soft peaks are just formed. You want it to hold shape, but not too much otherwise it will be not be as smooth and airy.
After indulging, cover with plastic wrap and store in the fridge. Keep the whip cream in the fridge as well.
Want more delicious pie recipes? Check out our:
- The BEST Chai Apple Pie
- Pumpkin Praline Pie
- Strawberry Jello Pie
- Key Lime Cream Pie
- Mini Peach Hand Pies
- Peanut Butter Chocolate Pie
Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love to see your creations!
Classic Cherry PieCourse: Pies and TartsCuisine: DessertDifficulty: Easy
There’s nothing more classic than cherry pie. Gooey, warm, and filled with bright cherry flavor! Perfect for any season, especially since it’s national cherry month.
- Cherry Filling
4 lbs fresh cherries (frozen will work too, but make sure they’re thawed)
1 1/2 cups sugar
1/4 cup lemon juice
1/2 cup water
3 tbsp cornstarch
- Flaky Pie Crust
3 cups flour
3 tsp sugar
1 cup + 6 tbsp cold butter, cubed (2 sticks + 2 tbsp)
1 tsp salt
1/2 cup ice water
2 eggs + 1 tsp water for egg wash
- Pie Crust
- Pre-heat oven to 400 F. Set aside a 9″ pie dish. In a large bowl mix together flour, salt, and cubed butter. Mix together using a pastry cutter, fork, or your hands.
- Once dough is mixed, divide into 2 even chunks, flatten, and cover with plastic wrap. Chill in the fridge or freezer for 1 hour.
- Cherry Filling
- While the crust chills, make the cherry filling. Add cherries, sugar, and lemon juice to a large pot on medium heat. Cook until cherries are just starting to softened. (About 7-10 minutes) Next, bump the heat to medium-high. In a measuring glass stir cornstarch and water to create a slurry. Pour this into the cherry mixture and cook until thickened. (Another 5-10 minutes)
- Once the cherry filling is thickened, remove from heat and set aside.
- Once the pie crust is chilled, roll one slab into an 11″ circle. Place the circle over the pie dish and gently press into the edges. Slightly trim the edges off and leave a little bit extra. Use the extra to curl into make a round ridge around the sides. Pinch with your fingers to create a ruffle.
- Roll out the other slab into another 11″ circle. Cut into 1″ strips. Leave some extra dough to create 1/4″ strips. This is for the braids. Each braid needs 3 strips. I made 4 braids so I needed 12, 1/4″ strips. Set aside the strips for the lattice.
- Poke the bottom of the crust. Place parchment paper on the crust and weigh down with pie weights or dried beans or dried rice. Blind bake the crust for 15 minutes until slightly golden.
- Once baked, remove from oven and pour in the cherry filling.
- On parchment paper place strips and braids overlapping to create a lattice. View notes above for more detail and a video.
- Slide the lattice onto the pie. Brush the egg wash onto the crust and sprinkle with sanding sugar. (The sugar is optional.) Bake for 1 hour until dark golden.
- Cool before slicing.
- View full notes above for extra details.