Description
This sweet cherry pie is a delightful dessert that uses the natural sweetness of fresh cherries, enhanced with a hint of vanilla and lemon, all encased in a flaky double crust.
Ingredients
Units
Scale
- 6 cups sweet cherries (about 3 1/2 lb or 1 1/2 kilos), pitted and stemmed
- 2/3 cup (134g) sugar
- 1/4 cup (30g) cornstarch
- 1 tsp vanilla extract
- Juice of one lemon
- Prepared sweet pie crust for 1 double-crust pie
Instructions
- Preheat the oven to 350°F (175°C).
- Pit and stem the cherries, ensuring they are clean and ready to use.
- In a large bowl, whisk together the sugar and cornstarch until well combined.
- Add the pitted cherries to the sugar-cornstarch mixture and stir well to coat the cherries evenly.
- Stir in the vanilla extract and lemon juice, mixing thoroughly to combine all ingredients.
- Roll out the prepared pie crust and line the bottom of a pie dish with one crust.
- Pour the cherry mixture into the pie crust, spreading it evenly.
- Cover the pie with the second crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool on a wire rack before serving to let the filling set.
Notes
- In adapting this recipe, I used the juice of lemon to ensure that the sweet cherries did not turn cloying in the finished pie.
- You might consider using almond extract instead of vanilla extract, as almond pairs well with cherries.
- If tart cherries are available, they can be used instead of sweet cherries for a more traditional flavor.
- Store leftover pie in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 55
- Fiber: 4
- Protein: 3
- Cholesterol: 0