Homemade Cherry Pie
This homemade cherry pie looks like it came out of your favorite bakery! Featuring a buttery crust, a fresh cherry filling, and hints of almond and vanilla, this dessert will quickly become one of your favorites.
Pies are one of my favorite desserts to make. Once you nail the crust, the filling options are endless! And lucky for you, this foolproof recipe will make your life EASY.
I’m sharing this recipe for the 4th of July (hence the stars), but it’s a dessert you can make all summer long – and as long as you can find fresh cherries! If stars are not your thing, feel free to use any cookie cutter shape or go for a traditional lattice look.
A few tips on making pie crust:
– Always weigh out your dry ingredients, especially when making a pie crust. But if you still prefer using measuring cups or simply don’t have a scale, then make sure you level it off by using the back of a knife.
– Make sure your ingredients are cold. Use frozen butter (life changing tip!*) and ice cold water. Also, start with the smaller amount of water, add one tablespoon at a time until the dough comes together.
– *This life changing tip comes from A Cozy Kitchen – use a box grater to cut up the frozen butter! This way it’s easier to handle the flour mixture and always results in a tender crust. Also use your fingertips when working the dough.
– Let the dough rest in the fridge, ideally overnight. If you’re in a rush, refrigerate for at least 30 minutes. When ready to roll out the dough, flour the countertop and allow it to sit for about 5 minutes (it won’t stick as much). Keep flouring as you go (including the rolling pin) to prevent it from sticking.
– Transfer the dough to the pie pan by rolling it onto the rolling pin and layering it over the pan.
– Use a glass pie pan like this Pyrex one.
For the filling, make sure to use fresh cherries. You’re going to need about 2lbs (weigh before removing pit). If you don’t own a cherry pitter, here are some great tips. I used a combination of sweet cherries and rainier cherries, cause that’s what I had at home. But feel free to use your favorite variety, it will still taste delicious!
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on instagram using #yogaofcooking so I can see it – it always makes my day!
Happy Baking, friends! xo
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Homemade Cherry Pie
- Total Time: 50 minutes
- Yield: 8-10 servings
Description
This homemade cherry pie looks like it came out of your favorite bakery! Featuring a buttery crust, a fresh cherry filling, and hints of almond and vanilla, this dessert will quickly become one of your favorites.
Ingredients
For the Pie Crust
- 2 cups all purpose flour, unbleached
- 2 tbsp granulated sugar
- 12 tbsp unsalted butter, frozen
- 6–8 tbsp water, ice cold
- 1/2 tsp kosher salt
- 1 egg, optional for egg wash
For the Cherry Filling
- 2 lbs cherries, pitted
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp almond extract
- 1/4 tsp ground cinnamon
Instructions
For the Pie Crust
- In a large bowl, combine flour, sugar, and salt. Remove the butter from the freezer and grate, using a box grater (or diced). Combine the butter with the flour mixture using your hands, breaking it into the flour until mixture is crumbly.
- Add 4-8 tablespoons of water (beginning with the smaller amount) and continue mixing until the dough comes together. Add more water if needed, one tablespoon at a time.
- Form the mixture into a ball and wrap in plastic. Refrigerate for at least 30min (but preferably overnight).
For the Cherry Filling
- In a large saucepan, mix the cherries, sugar, salt, vanilla and almond extract, cornstarch, and lemon juice until thoroughly combined. Bring to a boil and then simmer on low for 5 minutes, until the cherries soften and the mixture thickens. Let cool.
To Bake the Pie
- Preheat the oven to 425F.
- Remove the dough from the fridge and divide in half. Flour your countertop or work surface, and rolling pin. Roll the dough out to fit a 9″ pie pan, and about 1/8″ thick. Place the crust in pie plate by wrapping it around the rolling pin and unrolling over dish. Fit the dough into the bottom and sides. And tuck in excess dough. Refrigerate.
- Roll the rest of the dough into a large circle. Using stars cookie cutters (or any shape!), cut out stars into the dough.
- Remove the pie shell from the fridge, add the fillings and lay the top crust over the pie. Press around the edges and cut away excess dough. You can also place the cut-out stars around the edge of the pie.
- Freeze for 10 minutes, it helps the pie hold it’s shape while cooking.
- Optional: beat 1 egg and lightly brush the top crust.
- Bake the pie for 15 minutes. Reduce the temperature to 350F and bake for 40-45 minutes, until pie crust is golden brown and the filling is bubbly.
- Remove from the oven and allow to cool completely before serving.
- Top with vanilla ice cream. YUM!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Looking for more traditional American recipes? Check these out!
