Introduction: Can a Pie Capture the Essence of Summer?
Ever dreamed of a dessert that bursts with the sweet-tart flavor of fresh cherries, wrapped in a flaky, golden crust? Baked Fresh Cherry Pie is that summertime classic, perfect for family gatherings, picnics, or a cozy treat to savor the season’s best fruit. With its vibrant red filling and buttery pastry, this pie is as beautiful as it is delicious. Ready to bake a pie that’ll have everyone asking for seconds? Let’s roll out the dough and dive into this cherry-filled delight!
Overview: Why Baked Fresh Cherry Pie is a Must-Bake
Baked Fresh Cherry Pie is a timeless dessert that celebrates the bold flavor of fresh cherries, thickened with tapioca for a perfect, juicy filling. Encased in a flaky double crust, it’s a balance of sweet, tart, and buttery goodness. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 15 minutes to let the filling stand, 50 minutes to bake, plus cooling time.
- Difficulty Level: Moderate—requires basic pie-making skills but is manageable for beginners with patience.
- Why It’s Special: The fresh cherries shine with a bright, tangy flavor, while the double crust adds a buttery, flaky contrast. It’s a showstopper for any occasion, and the recipe yields 8 generous servings.
Perfect for summer barbecues, holidays, or any time you want a classic fruit pie, this cherry pie is a crowd-pleaser that’s worth the effort.
Essential Ingredients
Baked Fresh Cherry Pie uses simple ingredients to highlight the natural flavor of cherries. Here’s what you’ll need for 8 servings:
- 1 recipe pastry for a 9-inch double crust pie: The flaky foundation and top of the pie.
- 4 tablespoons quick-cooking tapioca: Thickens the cherry filling for a perfect consistency.
- â…› teaspoon salt: Balances the sweetness and enhances flavors.
- 1 cup white sugar: Sweetens the tart cherries.
- 4 cups pitted cherries: Fresh, tart cherries are ideal for bold flavor.
- ¼ teaspoon almond extract: Adds a subtle, nutty depth.
- ½ teaspoon vanilla extract: Enhances the filling with warmth.
- 1 ½ tablespoons butter: Dots the filling for richness and a glossy finish.
Why These Ingredients Matter
- Cherries: Fresh, pitted cherries provide a vibrant, tart-sweet flavor that’s the heart of the pie.
- Tapioca: Quick-cooking tapioca thickens the juicy filling without making it gummy.
- Double Crust: A buttery, flaky crust encases the filling, offering texture and balance.
- Extracts: Almond and vanilla enhance the cherries’ flavor without overpowering them.
Substitutions and Variations
- Cherries: Use frozen pitted cherries (thawed and drained) or canned tart cherries (drained) if fresh aren’t available. Adjust sugar if using sweet cherries.
- Tapioca: Swap with 3 tablespoons cornstarch or flour, though tapioca gives a clearer, less starchy texture.
- Crust: Use a store-bought pie crust for convenience or a gluten-free crust for dietary needs.
- Extracts: Replace almond extract with more vanilla or a splash of bourbon for a twist.
- Vegan Option: Use vegan butter and a vegan pie crust recipe.
Step-by-Step Instructions
Making Baked Fresh Cherry Pie requires a few simple steps and a touch of care to achieve that perfect flaky crust and juicy filling. Let’s get baking!
Step 1: Preheat and Prep the Crust
- Preheat your oven to 400°F (205°C).
- Prepare a pastry for a 9-inch double crust pie (homemade or store-bought).
- Line a 9-inch pie pan with the bottom crust, letting it overhang slightly.
- Set the top crust aside, covered with a damp cloth or plastic wrap to prevent drying out.
Tip: Chill the bottom crust in the pie pan for 15 minutes to keep it flaky.
Step 2: Prepare the Cherry Filling
- In a large mixing bowl, combine 4 tablespoons quick-cooking tapioca, ⅛ teaspoon salt, 1 cup white sugar, 4 cups pitted cherries, ¼ teaspoon almond extract, and ½ teaspoon vanilla extract.
- Stir gently to coat the cherries evenly, then let the mixture stand for 15 minutes to allow the tapioca to soften and the flavors to meld.
Tip: Use a cherry pitter to save time, or halve cherries with a knife and remove pits carefully.
Step 3: Assemble the Pie
- Pour the cherry filling into the prepared bottom crust, spreading it evenly.
- Dot the filling with 1 ½ tablespoons butter, cut into small pieces, for added richness.
- Cover with the top crust, trimming excess dough. Flute the edges by pinching them together to seal.
- Cut several slits in the top crust to allow steam to escape.
Tip: For a decorative touch, create a lattice crust or use cookie cutters to make shapes from the top crust.
Step 4: Bake the Pie
- Place the pie on a foil-lined cookie sheet to catch any drips.
- Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, cover the edges with foil or a pie shield after 30 minutes.
Tip: Check for doneness by looking for a bubbling filling through the vents and a golden crust.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool on a wire rack for several hours (at least 3-4) to allow the filling to set.
- Slice into 8 wedges and serve warm or at room temperature.
Tip: Use a sharp knife for clean slices, and serve with vanilla ice cream or whipped cream for extra decadence.
Assembly: Building the Perfect Cherry Pie
Assembling Baked Fresh Cherry Pie is all about creating a beautiful, juicy dessert that’s as pleasing to the eye as it is to the palate. Here’s how to make it shine:
- Bottom Crust: Fit the dough snugly into the pie pan, leaving a slight overhang for fluting.
- Filling: Spread the cherry mixture evenly to ensure every slice has plenty of fruit.
- Top Crust: Seal the edges tightly to prevent leaks, and cut vents or create a lattice for steam release and a decorative look.
- Presentation: Serve on a pie plate or stand to show off the golden crust and peekaboo cherry filling.
Presentation Tips
- Brush the top crust with milk or egg wash before baking for a glossy finish.
- Sprinkle coarse sugar on the top crust for a sparkly, crunchy effect.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.
Storage and Make-Ahead Tips
Baked Fresh Cherry Pie is best enjoyed fresh but can be stored or prepped ahead for convenience.
- Storage:
- Store covered at room temperature for up to 1 day or in the refrigerator for up to 4 days.
- Freeze the baked pie (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw in the fridge overnight and reheat at 300°F for 10-15 minutes to revive the crust.
- Make-Ahead:
- Prepare the pie crust dough up to 2 days ahead and store wrapped in the fridge.
- Pit cherries and mix the filling (without tapioca) a day ahead; add tapioca when ready to assemble.
- Bake the pie a day in advance for the best flavor and texture, as the filling sets beautifully.
Tip: Reheat slices in a 300°F oven for 5-10 minutes to restore the crust’s flakiness.
Recipe Variations
Baked Fresh Cherry Pie is a versatile dessert that’s easy to customize. Here are some fun twists:
- Cherry-Berry Pie: Mix 1 cup of blueberries or raspberries with the cherries for a mixed fruit filling.
- Almond Cherry Pie: Add ¼ cup sliced almonds to the filling or sprinkle on the crust for extra crunch.
- Spiced Cherry Pie: Add ¼ teaspoon cinnamon or a pinch of nutmeg to the filling for warmth.
- Gluten-Free: Use a gluten-free pie crust and replace tapioca with a gluten-free thickener like cornstarch.
- Bourbon Cherry Pie: Stir in 1 tablespoon bourbon with the extracts for a grown-up flavor.
Conclusion: Savor the Sweet-Tart Bliss!
Baked Fresh Cherry Pie is the dessert that captures the joy of summer in every bite. Its juicy, tart cherry filling and flaky, buttery crust make it a timeless treat that’s perfect for any occasion, from casual picnics to festive holiday tables. With straightforward steps and a few simple ingredients, you can create a pie that’s as beautiful as it is delicious. So, grab some fresh cherries, roll out that dough, and bake a slice of summer. We’d love to hear how your pie turns out—share your creations in the comments or on social media!
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Baked Fresh Cherry Pie
Description
Ever dreamed of a dessert that bursts with the sweet-tart flavor of fresh cherries, wrapped in a flaky, golden crust? Baked Fresh Cherry Pie is that summertime classic, perfect for family gatherings, picnics, or a cozy treat to savor the season’s best fruit
Ingredients
Baked Fresh Cherry Pie uses simple ingredients to highlight the natural flavor of cherries. Here’s what you’ll need for 8 servings:
- 1 recipe pastry for a 9-inch double crust pie: The flaky foundation and top of the pie.
- 4 tablespoons quick-cooking tapioca: Thickens the cherry filling for a perfect consistency.
- â…› teaspoon salt: Balances the sweetness and enhances flavors.
- 1 cup white sugar: Sweetens the tart cherries.
- 4 cups pitted cherries: Fresh, tart cherries are ideal for bold flavor.
- ¼ teaspoon almond extract: Adds a subtle, nutty depth.
- ½ teaspoon vanilla extract: Enhances the filling with warmth.
- 1 ½ tablespoons butter: Dots the filling for richness and a glossy finish.
Why These Ingredients Matter
- Cherries: Fresh, pitted cherries provide a vibrant, tart-sweet flavor that’s the heart of the pie.
- Tapioca: Quick-cooking tapioca thickens the juicy filling without making it gummy.
- Double Crust: A buttery, flaky crust encases the filling, offering texture and balance.
- Extracts: Almond and vanilla enhance the cherries’ flavor without overpowering them.
Substitutions and Variations
- Cherries: Use frozen pitted cherries (thawed and drained) or canned tart cherries (drained) if fresh aren’t available. Adjust sugar if using sweet cherries.
- Tapioca: Swap with 3 tablespoons cornstarch or flour, though tapioca gives a clearer, less starchy texture.
- Crust: Use a store-bought pie crust for convenience or a gluten-free crust for dietary needs.
- Extracts: Replace almond extract with more vanilla or a splash of bourbon for a twist.
- Vegan Option: Use vegan butter and a vegan pie crust recipe.
Instructions
Step 1: Preheat and Prep the Crust
- Preheat your oven to 400°F (205°C).
- Prepare a pastry for a 9-inch double crust pie (homemade or store-bought).
- Line a 9-inch pie pan with the bottom crust, letting it overhang slightly.
- Set the top crust aside, covered with a damp cloth or plastic wrap to prevent drying out.
Tip: Chill the bottom crust in the pie pan for 15 minutes to keep it flaky.
Step 2: Prepare the Cherry Filling
- In a large mixing bowl, combine 4 tablespoons quick-cooking tapioca, ⅛ teaspoon salt, 1 cup white sugar, 4 cups pitted cherries, ¼ teaspoon almond extract, and ½ teaspoon vanilla extract.
- Stir gently to coat the cherries evenly, then let the mixture stand for 15 minutes to allow the tapioca to soften and the flavors to meld.
Tip: Use a cherry pitter to save time, or halve cherries with a knife and remove pits carefully.
Step 3: Assemble the Pie
- Pour the cherry filling into the prepared bottom crust, spreading it evenly.
- Dot the filling with 1 ½ tablespoons butter, cut into small pieces, for added richness.
- Cover with the top crust, trimming excess dough. Flute the edges by pinching them together to seal.
- Cut several slits in the top crust to allow steam to escape.
Tip: For a decorative touch, create a lattice crust or use cookie cutters to make shapes from the top crust.
Step 4: Bake the Pie
- Place the pie on a foil-lined cookie sheet to catch any drips.
- Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, cover the edges with foil or a pie shield after 30 minutes.
Tip: Check for doneness by looking for a bubbling filling through the vents and a golden crust.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool on a wire rack for several hours (at least 3-4) to allow the filling to set.
- Slice into 8 wedges and serve warm or at room temperature.
Tip: Use a sharp knife for clean slices, and serve with vanilla ice cream or whipped cream for extra decadence.
FAQs
1. Why is my pie filling runny?
Runny filling can result from underbaking or not letting the pie cool fully. Ensure the filling bubbles during baking, and cool for at least 3-4 hours to let the tapioca set.
2. Can I use sweet cherries instead of tart?
Yes, but reduce the sugar to ¾ cup to balance the sweetness. Tart cherries are preferred for their bold flavor.
3. Is this pie gluten-free?
Not as written, but you can use a gluten-free pie crust and ensure the tapioca is gluten-free.
4. Can I make this pie ahead?
Yes! Bake it a day ahead and store at room temperature or in the fridge. The filling sets better after cooling overnight.
5. Why did my crust get soggy?
A soggy crust can happen if the filling is too wet or the bottom crust isn’t chilled. Chill the bottom crust before filling, and ensure cherries are well-drained if using frozen.
6. Can I use a store-bought crust?
Absolutely! A store-bought double crust saves time and works well—just follow package instructions for handling.
7. What are the health benefits of this pie?
Cherries are rich in antioxidants and vitamin C, while the crust provides some carbs for energy. Enjoy in moderation due to the sugar and butter content.