Homemade Cherry Pie Recipe

Introduction

This classic cherry pie is easy to make and brings a deliciously sweet and tart filling encased in a flaky, buttery crust. Whether using fresh or canned cherries, the pie is perfect for any occasion and promises to be a hit. With a simple lattice or full top crust and a touch of cinnamon, it’s a timeless dessert that’s sure to impress both in flavor and appearance.

Ingredients

• For the Filling:
  • 1.5 lbs fresh sour cherries (or three 14.5 oz cans sour cherries)
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1/3 cup cornstarch
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • Red food coloring (optional)
• For the Crust:
  • Homemade pie crust (makes two crusts: one for the bottom and one for the top)
  • 1 large egg white, beaten
  • Granulated sugar, for sprinkling on top

Instructions

1. Prepare the Cherry Filling:
   • If using fresh cherries: Pit and halve them. In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the juices start to release. Using a slotted spoon, remove the cherries from the pan and set aside. Mix the cornstarch with a bit of the cherry juice in a cup until dissolved, then stir it back into the saucepan with the remaining juices. Cook until thickened, then add the cherries back in and allow the filling to cool.
   • If using canned cherries: Drain the juice from the cherries into a saucepan, reserving 1/3 cup in a separate bowl. Stir the cornstarch into the reserved juice, then add the sugar to the saucepan and bring to a low boil. Add the cornstarch mixture and cook until thickened, about 2-3 minutes. Stir in the butter and lemon juice, then fold in the cherries. Allow the filling to cool to room temperature.
2. Prepare the Pie Crust:
   • Preheat your oven to 400°F (200°C). Roll out one pie crust and place it in the bottom of a 9-inch pie pan. Spoon the cherry filling into the crust and sprinkle cinnamon on top.
   • Roll out the second crust and cut into strips for a lattice pattern, or place the whole crust on top with slits for steam to escape. Seal and crimp the edges as desired.
3. Finish the Pie:
   • Brush the top crust with beaten egg white and sprinkle with granulated sugar for a golden, sparkly finish.
   • Bake in the preheated oven for 40-45 minutes, checking halfway through to cover the edges with foil if they begin to brown too quickly.
4. Cool and Serve:
   • Allow the pie to cool on a wire rack for several hours to set the filling. Once cooled, slice and enjoy, or refrigerate overnight to serve the next day.

Conclusion

This homemade cherry pie combines the perfect balance of sweet and tart cherry filling with a tender, buttery crust. With its classic lattice top and golden finish, it’s an eye-catching dessert that tastes as good as it looks. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled; either way, it’s bound to be a family favorite!

For more details, visit the full recipe

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