Introduction: Ready for a Classic, Tart-Sweet Dessert?
Craving a slice of nostalgia that’s bursting with juicy, tangy cherries? This Cherry Pie is your ticket to dessert heaven! With a flaky, buttery crust and a vibrant tart cherry filling spiced with cinnamon and ginger, it’s the perfect balance of sweet and zesty. Ideal for summer picnics, holiday gatherings, or cozy family dinners, this pie is a crowd-pleaser that pairs beautifully with a scoop of vanilla ice cream. Inspired by your love for fruity, comforting desserts like Peach Crisp, Blueberry Cobbler, and Homemade Ice Cream, this recipe is a timeless treat that’s worth the effort. Ready to bake a pie that’ll steal the show? Let’s dive into this delicious recipe!
Overview: Why Cherry Pie is a Must-Try
This Cherry Pie is a classic dessert that showcases the bold flavor of tart cherries in a golden, homemade crust. The touch of almond extract and warm spices elevates the filling, while the lattice crust adds a stunning, professional touch. What makes it special? It’s made with wholesome ingredients, perfect for showcasing seasonal or frozen cherries, and easier than it looks with a little practice.
- Time Requirement: About 1 hour 30 minutes total (30 minutes prep, 1 hour baking, plus 4 hours cooling).
- Difficulty Level: Moderate. The lattice crust takes some care, but the steps are straightforward.
- Why It’s Special: It’s a healthier homemade dessert with fresh or frozen fruit, perfect for special occasions, and customizable for dietary needs.
This pie is a tart, sweet masterpiece that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Cherry Pie. Each ingredient adds to the flaky, juicy, and flavorful magic.
For the Filling
- Frozen Pitted Tart Cherries (2 pounds, thawed, juices reserved): Provide a tangy, vibrant flavor.
- Cornstarch (1/4 cup): Thickens the cherry filling for a perfect consistency.
- Water (1/4 cup plus 1 tablespoon): Helps create the thickened filling and egg wash.
- Cane Sugar (3/4 cup): Sweetens the tart cherries just right.
- Cinnamon (1/2 teaspoon): Adds warm, cozy spice.
- Ground Ginger (1/2 teaspoon): Brings a subtle, zesty kick.
- Almond Extract (1/4 teaspoon): Enhances the cherry flavor with a nutty note.
- Pinch of Salt: Balances the sweetness and enhances flavors.
- Vanilla Ice Cream (for serving): The perfect creamy complement to the warm pie.
For the Crust
- Pie Crust (1 recipe, chilled at least 2 hours): A flaky, buttery double crust for the base and lattice.
- Large Egg (1): Used for the egg wash to give the crust a golden shine.
- Coarse Sugar (optional, for sprinkling): Adds a crunchy, sweet finish to the lattice.
Substitutions and Variations
- Cherries: Use fresh tart cherries (pitted) or sweet cherries (reduce sugar to 1/2 cup). Frozen sweet cherries work too.
- Cornstarch: Swap with arrowroot powder or tapioca starch for thickening.
- Cane Sugar: Replace with granulated sugar, coconut sugar, or maple syrup (reduce to 2/3 cup for syrup).
- Almond Extract: Use vanilla extract or amaretto for a similar nutty flavor.
- Pie Crust: Use a store-bought crust for convenience or a gluten-free crust for dietary needs.
- Ice Cream: Serve with whipped cream, coconut whipped cream, or Greek yogurt for a lighter option.
Step-by-Step Instructions
Making this Cherry Pie is a rewarding process! Follow these steps for a perfect pie every time.
Step 1: Prep the Cherries
- Place 2 pounds thawed frozen pitted tart cherries in a strainer over a bowl to capture the juices. Measure 1 cup of cherry juice (save extra for another use, like smoothies).
- Transfer the cherries to a large bowl.
Tip: Thaw cherries in the fridge overnight to preserve flavor and texture.
Step 2: Make the Filling
- In a small bowl, stir together 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
- In a small saucepan, bring 1 cup cherry juice to a boil over medium heat. Add 3/4 cup cane sugar, stir, and return to a boil until the sugar dissolves.
- Stir in the cornstarch mixture and cook, stirring, until the juices thicken and become clear and glossy, about 1–2 minutes.
- Pour the thickened juice over the cherries. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon almond extract, and a pinch of salt. Stir gently and let cool completely.
Tip: Let the filling cool to room temperature to prevent a soggy crust.
Step 3: Prepare the Bottom Crust
- Follow your pie crust recipe to roll out the bottom crust to fit a 9-inch pie plate, leaving a 1/2-inch overhang on all sides.
- Place the crust in the pie plate, loosely cover with plastic wrap, and chill in the fridge for 30 minutes.
- Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F (220°C) with the baking sheet inside.
Tip: Chill the crust to keep it flaky and prevent shrinking during baking.
Step 4: Prepare the Top Crust
- Roll out the remaining pie dough to a similar thickness and size as the bottom crust.
- Transfer to a baking sheet, loosely cover with plastic wrap, and refrigerate until the bottom crust has chilled for 30 minutes.
Tip: Keep the dough cold to make cutting the lattice strips easier.
Step 5: Assemble the Pie
- In a small bowl, whisk together 1 large egg and 1 tablespoon water for the egg wash. Set aside.
- Remove the bottom crust from the fridge and pour in the cooled cherry filling, spreading it evenly.
- Remove the top crust from the fridge and transfer to a cutting board. Use a sharp knife or pizza cutter to cut into 1-inch strips.
- Evenly space 4–5 strips crosswise over the pie. Weave 4–5 more strips through the crosswise strips to create a lattice, pulling back the original strips as needed to weave.
- Trim the lattice edges, then fold the bottom crust’s overhang up and over the lattice edges to align with the pie plate’s edge. Crimp with your fingers or a fork to seal.
- Brush the lattice with the egg wash and sprinkle with coarse sugar, if using.
Tip: Watch a lattice crust tutorial online if it’s your first time—it’s easier than it looks!
Step 6: Bake
- Place the pie on the preheated baking sheet in the oven. Bake at 425°F for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for 40–50 minutes, until the crust is golden brown and the filling has been bubbling for several minutes.
- If the crust edges brown too quickly, tent them with foil and continue baking until the filling bubbles.
Tip: The bubbling filling ensures the cornstarch has fully thickened—don’t skip this step!
Step 7: Cool and Serve
- Let the pie cool completely, about 4 hours, to set the filling.
- Slice and serve with a scoop of vanilla ice cream.
Tip: Cooling fully prevents a runny filling, but a slightly warm slice with melting ice cream is divine!
Assembly: Building the Perfect Cherry Pie
Assembling this Cherry Pie is all about creating a flaky crust and juicy filling with a stunning lattice top. Here’s how to make it perfect:
- Chill the Dough: Keep the crust cold at every step to ensure flakiness.
- Thicken the Filling: Cook the cherry juice mixture until glossy to avoid a runny pie.
- Weave the Lattice: Space strips evenly and weave carefully for a professional look.
- Seal and Crimp: Fold and crimp the edges tightly to prevent leaks.
- Bake on a Hot Sheet: The preheated baking sheet helps the bottom crust cook evenly.
Presentation Tips:
- Serve slices on plates with a generous scoop of vanilla ice cream for a classic look.
- Garnish with a sprinkle of powdered sugar or fresh cherries for a pop of color.
- Pair with coffee, tea, or a glass of dessert wine for a perfect dessert experience.
Storage and Make-Ahead Tips
This pie is best fresh but stores well for later enjoyment. Here’s how to keep it delicious:
- Storing Leftovers:
- Store in an airtight container or loosely covered in the fridge for up to 4 days.
- Freeze baked pie for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
- Reheating:
- Microwave individual slices for 15–20 seconds for a warm treat.
- Reheat in a 325°F oven for 10–15 minutes, covered with foil, to refresh the crust.
- Make-Ahead Tips:
- Prepare the pie crust up to 2 days ahead and refrigerate, or freeze for up to 1 month.
- Make the filling a day ahead and refrigerate; stir before assembling.
- Assemble the pie (unbaked) up to 4 hours ahead, cover, and refrigerate until ready to bake.
Tip: Add fresh cherries or a drizzle of cherry syrup when serving leftovers to revive the flavor.
Recipe Variations
This Cherry Pie is versatile, drawing on your love for fruity desserts like Blueberry Cobbler and Peach Crisp. Here are some fun ideas:
- Mixed Berry Pie: Combine 1 pound cherries with 1 pound blueberries or raspberries.
- Spiced Cherry Pie: Add 1/4 teaspoon nutmeg or cloves to the filling for extra warmth.
- Almond Crunch Pie: Sprinkle 1/4 cup sliced almonds over the lattice before baking.
- Gluten-Free Pie: Use a gluten-free pie crust and ensure cornstarch is gluten-free.
- Sweet Cherry Pie: Use sweet cherries and reduce sugar to 1/2 cup for a milder tartness.
Tip: Add a scoop of lemon sorbet instead of ice cream for a refreshing twist.
Conclusion: A Tart, Sweet Treat to Love
Cherry Pie is the perfect way to celebrate the bold flavor of tart cherries in a flaky, homemade crust. With its juicy filling, warm spices, and golden lattice, it’s a dessert that’s as beautiful as it is delicious. Perfect for holidays, summer gatherings, or indulging your sweet tooth, this pie is sure to impress. Play with the variations, serve with a big scoop of ice cream, and savor every tart-sweet bite. What’s your favorite way to enjoy this classic pie? Share your ideas in the comments and let us know how it turned out!
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Cherry Pie
Description
Craving a slice of nostalgia that’s bursting with juicy, tangy cherries? This Cherry Pie is your ticket to dessert heaven! With a flaky, buttery crust and a vibrant tart cherry filling spiced with cinnamon and ginger, it’s the perfect balance of sweet and zesty
Ingredients
For the Filling
- Frozen Pitted Tart Cherries (2 pounds, thawed, juices reserved): Provide a tangy, vibrant flavor.
- Cornstarch (1/4 cup): Thickens the cherry filling for a perfect consistency.
- Water (1/4 cup plus 1 tablespoon): Helps create the thickened filling and egg wash.
- Cane Sugar (3/4 cup): Sweetens the tart cherries just right.
- Cinnamon (1/2 teaspoon): Adds warm, cozy spice.
- Ground Ginger (1/2 teaspoon): Brings a subtle, zesty kick.
- Almond Extract (1/4 teaspoon): Enhances the cherry flavor with a nutty note.
- Pinch of Salt: Balances the sweetness and enhances flavors.
- Vanilla Ice Cream (for serving): The perfect creamy complement to the warm pie.
For the Crust
- Pie Crust (1 recipe, chilled at least 2 hours): A flaky, buttery double crust for the base and lattice.
- Large Egg (1): Used for the egg wash to give the crust a golden shine.
- Coarse Sugar (optional, for sprinkling): Adds a crunchy, sweet finish to the lattice.
Substitutions and Variations
- Cherries: Use fresh tart cherries (pitted) or sweet cherries (reduce sugar to 1/2 cup). Frozen sweet cherries work too.
- Cornstarch: Swap with arrowroot powder or tapioca starch for thickening.
- Cane Sugar: Replace with granulated sugar, coconut sugar, or maple syrup (reduce to 2/3 cup for syrup).
- Almond Extract: Use vanilla extract or amaretto for a similar nutty flavor.
- Pie Crust: Use a store-bought crust for convenience or a gluten-free crust for dietary needs.
- Ice Cream: Serve with whipped cream, coconut whipped cream, or Greek yogurt for a lighter option
Instructions
Step 1: Prep the Cherries
- Place 2 pounds thawed frozen pitted tart cherries in a strainer over a bowl to capture the juices. Measure 1 cup of cherry juice (save extra for another use, like smoothies).
- Transfer the cherries to a large bowl.
Tip: Thaw cherries in the fridge overnight to preserve flavor and texture.
Step 2: Make the Filling
- In a small bowl, stir together 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
- In a small saucepan, bring 1 cup cherry juice to a boil over medium heat. Add 3/4 cup cane sugar, stir, and return to a boil until the sugar dissolves.
- Stir in the cornstarch mixture and cook, stirring, until the juices thicken and become clear and glossy, about 1–2 minutes.
- Pour the thickened juice over the cherries. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon almond extract, and a pinch of salt. Stir gently and let cool completely.
Tip: Let the filling cool to room temperature to prevent a soggy crust.
Step 3: Prepare the Bottom Crust
- Follow your pie crust recipe to roll out the bottom crust to fit a 9-inch pie plate, leaving a 1/2-inch overhang on all sides.
- Place the crust in the pie plate, loosely cover with plastic wrap, and chill in the fridge for 30 minutes.
- Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F (220°C) with the baking sheet inside.
Tip: Chill the crust to keep it flaky and prevent shrinking during baking.
Step 4: Prepare the Top Crust
- Roll out the remaining pie dough to a similar thickness and size as the bottom crust.
- Transfer to a baking sheet, loosely cover with plastic wrap, and refrigerate until the bottom crust has chilled for 30 minutes.
Tip: Keep the dough cold to make cutting the lattice strips easier.
Step 5: Assemble the Pie
- In a small bowl, whisk together 1 large egg and 1 tablespoon water for the egg wash. Set aside.
- Remove the bottom crust from the fridge and pour in the cooled cherry filling, spreading it evenly.
- Remove the top crust from the fridge and transfer to a cutting board. Use a sharp knife or pizza cutter to cut into 1-inch strips.
- Evenly space 4–5 strips crosswise over the pie. Weave 4–5 more strips through the crosswise strips to create a lattice, pulling back the original strips as needed to weave.
- Trim the lattice edges, then fold the bottom crust’s overhang up and over the lattice edges to align with the pie plate’s edge. Crimp with your fingers or a fork to seal.
- Brush the lattice with the egg wash and sprinkle with coarse sugar, if using.
Tip: Watch a lattice crust tutorial online if it’s your first time—it’s easier than it looks!
Step 6: Bake
- Place the pie on the preheated baking sheet in the oven. Bake at 425°F for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for 40–50 minutes, until the crust is golden brown and the filling has been bubbling for several minutes.
- If the crust edges brown too quickly, tent them with foil and continue baking until the filling bubbles.
Tip: The bubbling filling ensures the cornstarch has fully thickened—don’t skip this step!
Step 7: Cool and Serve
- Let the pie cool completely, about 4 hours, to set the filling.
- Slice and serve with a scoop of vanilla ice cream.
Tip: Cooling fully prevents a runny filling, but a slightly warm slice with melting ice cream is divine!
FAQs
1. Can I use fresh cherries?
Yes! Pit fresh tart cherries and use the same amount (2 pounds). Simmer them briefly to release 1 cup of juice for the filling.
2. Is this pie healthy?
It’s lighter than many desserts with fruit and minimal sugar. Use a sugar substitute or less sugar for a healthier version.
3. Can I make it dairy-free?
Yes! Use a dairy-free pie crust (with vegan butter or shortening) and serve with coconut whipped cream or dairy-free ice cream.
4. Why is my pie runny?
- Ensure the filling is thickened and glossy before cooling.
- Bake until the filling bubbles for several minutes to activate the cornstarch.
- Cool completely (4 hours) to set the filling.
5. Can I make this ahead?
Yes! Prep the crust and filling a day ahead, or assemble the unbaked pie up to 4 hours ahead and refrigerate.
6. How long does it last?
It stays fresh in the fridge for up to 4 days or frozen for 2 months.
7. Can I freeze this pie?
Yes! Freeze baked pie, wrapped tightly, for up to 2 months. Thaw in the fridge and reheat before serving.
8. What’s the best way to serve it?
Serve slightly warm with vanilla ice cream, whipped cream, or a drizzle of cherry syrup for a classic treat.
This Cherry Pie is a timeless, versatile dessert perfect for any occasion. Happy baking!