Description
A homemade cherry pie is pure magic. Buttery crust and a sweet-tart filling – wonderful!
Ingredients
Scale
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 jars (48 oz / 1361 g) sour cherries, sweetened
- 3 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 egg white
- Milk
- Sugar
Instructions
- Prepare the Crust
- Make the pie crust ahead of time and let the dough rest in the refrigerator. Divide into two disks.
- Position a rack in the lower third of the oven and preheat to 425°F (220°C).
- Prepare the Filling
- Drain the sour cherries, reserving ½ cup (120 ml) of the juice. In a large bowl, mix cornstarch, salt, cherries, sugar, lemon juice, reserved cherry juice, and vanilla extract.
- Assemble the Pie
- Roll out one dough disk on a floured surface to a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) pie dish, leaving about a ½-inch (1.3 cm) overhang. If using egg white, brush it over the crust to create a seal.
- Spoon the cherry filling into the crust, slightly mounding in the center.
- Create the Top Crust
- Roll out the second dough disk to a 12-inch (30 cm) round. Cut ten ¾-inch-wide (2 cm) strips using a knife or pastry wheel. Lay strips over the filling in a lattice pattern, trimming overhang to ½ inch (1.3 cm). Fold the bottom crust up over the lattice ends and crimp to seal.
- Roll out the second disk as a full round. Lay it over the filling, trim edges, seal, and crimp. Slash decoratively to allow steam to escape.
- Brush and Sprinkle
- Brush the top crust with milk and sprinkle with sugar.
- Bake
- Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake for about 1 hour longer, or until the filling is bubbling and the crust is golden brown. If the edges brown too quickly, cover with foil.
- Cool and Serve
- Cool the pie completely on a wire rack before serving.
Notes
- For a richer flavor, use high-quality sour cherries and add a tablespoon of Kirsch (cherry brandy) to the filling.
- To prevent a soggy bottom crust, pre-bake the crust for 10-12 minutes before adding the filling.
- Leftover pie can be stored in the refrigerator for up to 4 days and reheated gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 30