Classic Cherry Pie - Better Than Grandma's (Don't Tell Her!)

Craving Cherry Pie? Let's Bake!

Honestly, who doesn't love a good cherry pie recipe ? i'm talking about a proper, home-made cherry pie , the kind that screams summer picnics and grandma's kitchen.

This isn't just any pie, it's a taste of nostalgia. ready to get baking?

A Slice of Americana: Your New Best Cherry Pie Recipe

The cherry pie has roots deep in american culture, from country fairs to thanksgiving dinners. our cherry pie easy recipe brings that tradition to your kitchen.

It's a simple pleasure. this recipe makes an 8-serving pie, perfect for sharing.

Why You'll Adore This home-made Cherry Pie Recipe

Besides being utterly delicious, cherries are packed with antioxidants, which are great for your health. This pie is the perfect way to use up those summer cherries, or even those bags of frozen cherry pie with tart cherries you stocked up on! What really makes this cherry pie recipe special?

That sweet tart flavor bomb!

Alright, let's get down to brass tacks. we're talking ingredients and kit to nail that best cherry pie recipe ever .

No fancy pants stuff here. just good, honest ingredients that make your home-made cherry pie sing. think grandmas cherry pie , but maybe even better!

Ingredients & Equipment

Main Ingredients

So, what makes a great cherry pie with tart cherries , or even a cherry pie using canned tart cherries ? it's all about the cherries, obviously! but the crust needs love, too.

• Pie Crust:
  • All-purpose flour: 2 ½ cups (315g) – Get the good stuff. It matters.
  • Salt: 1 teaspoon (6g) - Don't skip it!
  • Unsalted butter: 1 cup (2 sticks; 226g) , COLD, cubed. This is KEY. The colder, the flakier.
  • Ice water: 6-8 Tablespoons (90-120 ml) - Add slowly!
• Cherry Filling:
  • Pitted cherries: 6 cups (approx. 1kg) . Fresh or frozen work. Gotta have good cherries to create a tasty cherry pie from scratch
  • Granulated sugar: ¾ cup (150g) – Sweetness is your friend.
  • Cornstarch: ¼ cup (30g) - Keeps that filling thicc.
  • Lemon juice: 1 Tablespoon – Brightens the flavor.
  • Almond extract: ½ teaspoon (optional) Adds a bit of magic.
  • Unsalted butter: 2 Tablespoons (30g) , cut up. For richness!
• Egg Wash (Optional):
  • Egg: 1 large , beaten.
  • Milk: 1 Tablespoon .

Cherries, fresh or frozen? fresh are best, obviously, if you can get 'em. but honestly, frozen works great for an easy cherry pie recipe , just make sure they're thawed and drained well.

If you are after fresh cherry recipes , i would only suggest use them when are in season!. you could also try a cherry pie with maraschino cherries , but that would be far too sweet for me.

Seasoning Notes

Spice up your life (and your pie)! It all comes down to balancing the sweet and tart.

• Essential: A touch of almond extract really complements the cherry flavor. Trust me.
• Flavor Enhancers: Lemon juice is essential . It cuts through the sweetness and adds brightness. A tiny pinch of salt in the filling is also clutch.
• Substitutions: No almond extract? Vanilla extract works in a pinch, but it's not the same. No lemon juice? Lime juice will do.

These small touches will make all the difference in your cherry pie filling recipes homemade .

Equipment Needed

Keep it simple, yeah? You don't need a whole kitchen arsenal for a decent home-made cherry pie recipe .

• Pie plate: 9 inch is standard.
• Rolling pin: For rolling that crust!
• Measuring cups & spoons: Obvs.
• Mixing bowls: One for the filling, one for the crust (if you're not using a food processor).
• Plastic wrap: For chilling the dough.
• Pastry brush: For that optional egg wash.

Don't have a rolling pin? A clean wine bottle works! No pastry brush? Use your (clean!) fingers! I've definitely been there. A cherry fruit pie is all about improvisation sometimes, you know?

Cooking Method: The Ultimate Cherry Pie!

Honestly, who doesn’t love a good cherry pie? it's basically the quintessential american dessert. but let's be real, making a cherry pie recipe can seem daunting.

Fear not! i'm here to break it down, so even a novice baker can nail it. we're aiming for a best cherry pie recipe that'll have everyone singing your praises.

Prep Steps: Getting Your Ducks in a Row

First things first: mise en place, darling! this basically means "everything in its place". so, get all your ingredients measured out.

For a proper home-made cherry pie recipe , this is crucial.

• Essential mise en place: measure out your flour, sugar, cherries (fresh or canned - more on that later!), lemon juice, and almond extract.

  Chop the butter into small cubes. this makes the whole process so much smoother. no scrambling for ingredients mid-bake! i learned that the hard way.

  Oh my gosh!

• Time saving organization tips: pre-chill your butter and water. seriously! it makes a huge difference in the flakiness of your crust.

  I like to pop my butter in the freezer for 15 minutes before i start. also, if you're using frozen cherries, make sure they're thawed and drained before adding them to the filling.

  No one wants a soggy pie.

• Safety reminders: be careful when cutting the butter. sharp knives and slippery butter are a recipe for disaster (pun intended!).

  Also, always use oven mitts when handling hot pie plates. common sense, but worth mentioning!

step-by-step Process: Cherry Pie Perfection!

Here's how we’re going to build our Cherry Fruit Pie , making sure it's the best cherry pie recipe ever !

1. Make the crust: Combine flour and salt. Cut in COLD butter. Add ice water gradually until the dough comes together. Chill for at least 30 minutes .
2. Prepare the filling: Mix your cherries (fresh or cherry pie using canned tart cherries work great!), sugar, cornstarch, lemon juice, and almond extract. This will be a glorious filling!
3. Assemble: Roll out half of the dough. Place it in your pie plate. Don't stress if it's not perfect; imperfections add character!
4. Fill 'er up: Pour your cherry pie filling recipes homemade into the crust. Dot with butter.
5. Top it off: Roll out the remaining dough. Create a lattice or a full top crust. Crimp the edges to seal. Cut vents to let steam escape.
6. Bake time!: Bake at 400° F ( 200° C) for 15 minutes , then lower to 350° F ( 175° C) and bake for 35- 45 minutes . Look for a golden crust and bubbly filling!
7. Cool completely: This is the hardest part! Let the pie cool completely before slicing. Trust me. You’ll thank me later.

Pro Tips: Level Up Your Cherry Pie

• Secret Weapon: Almond Extract! A little almond extract in the filling elevates the home-made cherry pie . It adds a subtle, nutty flavor that complements the cherries perfectly. Seriously, try it. You know?
• Avoid the Soggy Bottom: Blind baking your crust for 15 minutes at 375° F can really help prevent a soggy bottom. Nobody likes that! Also letting it cool!
• make-ahead magic: You can make the crust a day ahead. Just wrap it tightly and store it in the fridge. You can also prepare the filling a day ahead. Store in the fridge too, naturally.

So, there you have it! the best homemade cherry pie recipe, broken down into easy steps. whether you're using fresh cherry recipes or canned, this recipe is a winner.

Go forth and bake! and don't forget to share a slice with your bestie. i'm definitely making this cherry pie from scratch this weekend.

It's gonna be awesome. enjoy your cherry pie easy recipe !

Alright, here's the recipe notes section, keeping it chatty and real. It’s all about that home-made cherry pie recipe, innit?

Recipe Notes

This cherry pie recipe isn’t just a recipe; it's an experience. honestly, it’s my go-to, especially when i need a bit of comfort food.

I'm not gonna lie, nailing that perfect pie crust takes practice. but when you get it right? oh my gosh! worth it! the first time i tried a home-made cherry pie , i was hooked.

Now, onto the nitty gritty!

Serving Suggestions Posh or Proper?

Plating can be a game changer. for a rustic look, just slice and serve. job done! feeling fancy? a dollop of proper clotted cream or a scoop of vanilla ice cream does the trick.

My nan always served it with a cuppa. but a crisp glass of something fizzy works a treat too. honestly, the best cherry pie recipe ever is best with a bit of theatre.

Storage Tips Keepin' it Fresh

Refrigeration is your mate here. if you've got leftovers (unlikely!), pop them in an airtight container in the fridge. they’ll be good for about 3 days.

Freezing? yeah, you can freeze it. wrap it well in cling film, then foil. it'll last for up to 2 months.

Reheating is easy: oven or microwave. just keep an eye on it!

Variations Mix it Up, Mate!

Want a cherry pie easy recipe ? use pre-made pastry. no shame in that game! need a dietary adaptation ? try a gluten-free flour blend for the crust.

For a seasonal twist, try adding other fresh cherry recipes to the filling in the summer months. or even a dash of cinnamon or almond extract.

It will create an amazing cherry pie filling recipes homemade .

Nutrition Basics The Good Stuff

Okay, let’s be real, this isn’t health food. but it's good for the soul! cherries are packed with antioxidants. think of it as a treat.

A slice of happiness, with a small side of vitamins. this classic cherry fruit pie is a must try. you'll find it's the best homemade cherry pie recipe you can ever have.

Also, the best cherry pie recipe can be made with cherry pie using canned tart cherries

So there you have it! My cherry pie with tart cherries recipe. look into in, have fun, and don't be afraid to experiment. You got this!

Frequently Asked Questions

My cherry pie filling is too runny! What did I do wrong?

Runny cherry pie can be a bummer! The most common culprit is not using enough thickener (like cornstarch). Be sure to measure your cornstarch accurately and ensure it's fully incorporated into the cherry mixture. Also, letting the pie cool completely after baking is absolutely crucial for the filling to set properly.

Don't be tempted to cut into it early, even if it smells divine!

Can I use frozen cherries in this cherry pie recipe, and do I need to thaw them first?

Absolutely, frozen cherries work great! They're often more readily available than fresh. Make sure to thaw them completely and drain off any excess liquid before mixing them with the other filling ingredients. This prevents the pie from becoming overly watery. Nobody wants a soggy bottom, as they say on Bake Off!

How do I prevent my cherry pie crust from browning too quickly?

A burnt crust is a classic pie problem! If your crust is browning too fast, try covering the edges with strips of aluminum foil or using a pie shield. You can also lower the oven temperature slightly after the initial baking period.

Keep a close eye on it every oven is different, a bit like Mary Berry judging your soggy bottom!

Is there a good alternative to making the pie crust from scratch? I don't have the time!

Of course! Using store-bought pie crust is a perfectly acceptable shortcut. Look for refrigerated pie crusts in the dairy section of your grocery store. Just follow the package directions for unrolling and fitting it into your pie plate.

Honestly, even the pros sometimes grab a ready-made crust when they're short on time - no judgement here!

How long does cherry pie last, and what's the best way to store it?

Cherry pie will typically last for 2-3 days when stored properly. Keep it at room temperature, covered with foil or plastic wrap, for the first day. After that, transfer it to the refrigerator to extend its shelf life. The fridge will help prevent any unwanted science experiments from happening.

You can also freeze the baked pie for longer storage; just wrap it tightly in plastic wrap and then foil.

Can I adjust the sweetness in this cherry pie recipe?

Definitely! The sweetness of cherries can vary, so feel free to adjust the amount of sugar in the filling to your liking. If using very tart cherries, you might want to add a bit more sugar. If using sweeter cherries, you can reduce the amount.

Always taste the filling before pouring it into the crust to ensure it's just right. Think of it like Goldilocks' porridge - you want it just right!