Cherry Pie | Cookies & Cups

What Makes This the Finest Cherry Pie Recipe

• Simple to make. I make this pie from scratch with my straightforward 10-minute cherry pie filling and a buttery selfmade crust. Each are easy recipes, however you possibly can at all times substitute your favourite store-bought variations when you’re pressed for time.
• Thick and sliceable. After many rounds of testing, I’ve lastly cracked the key to thick slices of pie that maintain within the filling. No runny cherry pie right here! It comes all the way down to simmering the cherries lengthy sufficient and giving the pie loads of time to set.
• Excellent for any season. Cherry pie is the right option to take advantage of in-season fruit. The filling seems finest once I make it with ripe, candy darkish cherries. That being stated, you can also make this pie year-round with frozen cherries, too.

Substances You’ll Want

You actually solely want a handful of components to make an ideal cherry pie. Even my crust recipe makes use of pantry staples that you simply probably have readily available. See my notes under. I’ve linked to the crust and filling recipes within the recipe card, the place you’ll additionally discover the components record for this pie with particular quantities.

Simple Do-it-yourself Cherry Pie Filling

Whereas canned filling will produce a wonderfully acceptable cherry pie, when you ask me, nothing compares to the style and thickness of homemade cherry pie filling. It’s as straightforward as tossing recent or frozen cherries with water, sugar, lemon juice, and cornstarch after which simmering every little thing on the stovetop for 10 minutes. It shops within the fridge for days, and you should use the leftovers as a topping for cheesecake!

The way to Make Cherry Pie

The pie crust and cherry pie filling every take about 10 minutes to make (I’ll normally get the filling simmering on the range whereas I make the pie dough). As soon as your pie filling and dough are prepared, observe the steps under. You’ll discover the printable directions within the recipe card.

• Put together the pie crust. Begin by flouring your work floor and rolling out one half of the pie dough right into a 12-inch circle. Afterward, gently press the crust right into a 9-inch pie plate.

• Add the filling. Subsequent, unfold the cherry pie filling into the crust. Dot the highest of the filling with cubes of butter.
• Add a high crust. Now, place the highest crust over the pie and fold and crimp the sides. You are able to do a lattice crust just like the one pictured (I embrace an in-depth tutorial on learn how to make a lattice pie crust in my apple pie recipe, for these ). In any other case, when you maintain it easy with a strong crust, bear in mind to chop 4-6 vent holes within the high to permit the steam to flee.

• Add an egg wash. Whichever high crust type you select, end it with an egg wash. Beat an egg with water and a pinch of salt, and brush the combination everywhere in the crust. Afterward, add a sprinkle of coarse sugar.
• Bake. Lastly, place the cherry pie on a baking sheet, and pop that right into a preheated oven to bake at 375ºF for 50-55 minutes. The filling ought to bubble for not less than a couple of minutes earlier than the pie comes out of the oven, and the crust needs to be golden brown.
• Cool. The important thing to a wonderfully sliceable cherry pie is ample cooling time, so make certain to funds not less than 4 hours for this pie to chill. I even prefer to bake the pie as much as at some point forward of serving and let it set in a single day.

Make It Forward

I’ll generally bake two cherry pies, one to get pleasure from now and one to freeze for later. This pie freezes nicely earlier than or after baking (see the storage suggestions under on learn how to freeze the baked model). To freeze the unbaked cherry pie, put together the pie as directed and wrap it tightly in plastic wrap, then in foil. Maintain it frozen for as much as 1 month. When it’s time to bake, unwrap the pie and bake it straight from frozen with 10-Quarter-hour added to the baking time.

Recipe Ideas

• Prepare dinner the filling. It’s essential to simmer recent cherries for the filling to keep away from a soggy cherry pie. Pre-cooking the filling additionally prevents a cavity from forming underneath the highest crust, which occurs when recent, raw cherries shrink as they bake. This doesn’t apply when you’re utilizing a ready-to-use cherry pie filling from the shop.
• Keep away from burnt edges. I recommend checking the pie after 25 minutes. For those who discover the crust is browning rapidly, cowl the sides with a pie protect or aluminum foil to forestall them from burning whereas the pie finishes baking.
• Cool the pie fully. For those who slice into selfmade cherry pie whereas it’s nonetheless heat (as tempting because it may be), you’ll find yourself with soupy slices that will crumble. For that reason, I like to recommend giving this pie 4 hours or extra to chill and set earlier than slicing. It’s the key to thick, picture-perfect slices.

The way to Retailer

• At room temperature. Retailer the cherry pie for as much as 2 days at room temperature. Maintain it calmly lined in order that the crust doesn’t change into soggy.
• Refrigerate. For longer storage, you possibly can maintain the lined pie within the fridge for as much as 5 days.
• Freeze. As soon as the baked pie has cooled fully, wrap it tightly in plastic wrap and a second layer of foil, and freeze it for as much as 1 month. Thaw the pie, unwrapped, at room temperature.