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.