Cherry Pie | Cookies & Cups

What Makes This the Finest Cherry Pie Recipe

• Simple to make. I make this pie from scratch with my simple 10-minute cherry pie filling and a buttery home made crust. Each are easy recipes, however you may all the time substitute your favourite store-bought variations should 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 right down to simmering the cherries lengthy sufficient and giving the pie loads of time to set.
• Good for any season. Cherry pie is the right approach to benefit from in-season fruit. The filling seems greatest after I make it with ripe, candy darkish cherries. That being stated, you may make this pie year-round with frozen cherries, too.

Substances You’ll Want

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

Simple Do-it-yourself Cherry Pie Filling

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

Make Cherry Pie

The pie crust and cherry pie filling every take about 10 minutes to make (I’ll often get the filling simmering on the range whereas I make the pie dough). As soon as your pie filling and dough are prepared, comply with the steps beneath. 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 prime 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 embody an in-depth tutorial on easy methods to make a lattice pie crust in my apple pie recipe, for these ). In any other case, should you hold it easy with a strong crust, keep in mind to chop 4-6 vent holes within the prime to permit the steam to flee.

• Add an egg wash. Whichever prime crust type you select, end it with an egg wash. Beat an egg with water and a pinch of salt, and brush the combination all around 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 no 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 superbly sliceable cherry pie is ample cooling time, so ensure to price range no 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 typically 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 beneath on easy methods 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. Hold 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 Suggestions

• Cook dinner the filling. It’s vital 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 beneath the highest crust, which occurs when recent, raw cherries shrink as they bake. This doesn’t apply should you’re utilizing a ready-to-use cherry pie filling from the shop.
• Keep away from burnt edges. I counsel checking the pie after 25 minutes. Should you discover the crust is browning rapidly, cowl the sides with a pie defend or aluminum foil to forestall them from burning whereas the pie finishes baking.
• Cool the pie utterly. Should you slice into home made cherry pie whereas it’s nonetheless heat (as tempting because it could be), you’ll find yourself with soupy slices which will collapse. 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.

Retailer

• At room temperature. Retailer the cherry pie for as much as 2 days at room temperature. Hold it flippantly coated in order that the crust doesn’t turn into soggy.
• Refrigerate. For longer storage, you may hold the coated pie within the fridge for as much as 5 days.
• Freeze. As soon as the baked pie has cooled utterly, 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.