Description
This classic Cherry Pie features a flaky homemade pie crust filled with a luscious, sweet-tart cherry filling made from either fresh or canned sour cherries. The filling is thickened with cornstarch and enhanced with lemon juice and a hint of cinnamon. A lattice top crust adds a beautiful finish that becomes golden and crispy when baked. Perfect for dessert or a special occasion, this pie can be enjoyed warm or chilled and lasts up to five days refrigerated.
Ingredients
Cherry 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
- A few drops red food coloring (optional, if using canned cherries)
Pie Crust
- Homemade pie crust (recipe makes 2 crusts: one for the bottom and one for the top)
For Finishing
- 1 large egg white, beaten
- Granulated sugar, for sprinkling on top
Instructions
- Prepare Cherries (Fresh): Pit and halve the fresh cherries, then add them to a saucepan with sugar and lemon juice. Cook over medium heat until the juices are released. Remove cherries with a slotted spoon to a bowl. Stir cornstarch into a small amount of the cooking juices to dissolve, then return to the pot and cook until thickened. Pour the thickened sauce over the cherries and set aside.
- Prepare Cherries (Canned): Drain cherries from cans, reserving 1/3 cup of juice. In a bowl, dissolve cornstarch in the reserved juice. Heat the remaining juice in a saucepan over medium heat, add sugar, and bring to a low boil. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Remove from heat, stir in butter and lemon juice, then fold in cherries and add red food coloring if desired. Let cool to room temperature.
- Preheat Oven and Prepare Pan: Preheat oven to 400°F (205°C). Set aside a 9-inch pie pan or a deep-dish pie dish if using canned cherries for more filling.
- Roll Out Bottom Crust: On a lightly floured surface, roll one pie crust dough into a 12-inch circle. Gently place it into the pie pan.
- Fill Pie: Spoon cherry filling into the pie crust evenly. Sprinkle ground cinnamon over the filling. If using fresh cherries, dot a few small pieces of butter on top.
- Roll Out Top Crust and Create Lattice: Roll the second dough to the same size as the first. Cut into 1/2-inch wide strips. Lay half of the strips over the filling in one direction. Lay the remaining strips perpendicular over the first set to make a lattice pattern, leaving small gaps between strips.
- Seal and Finish Crust: Pinch the edges of the top and bottom crusts together and crimp if desired. Brush the top crust with beaten egg white and sprinkle granulated sugar evenly.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes. After about 25 minutes, cover the top with tinfoil to prevent over-browning and continue baking until the crust is golden and filling is bubbly.
- Cool and Serve: Remove the pie from the oven and place on a wire rack to cool completely for several hours. Serve warm or chilled. Store leftovers in the refrigerator up to 5 days.
Notes
- If using fresh cherries, be sure to pit them thoroughly before cooking.
- Red food coloring is optional and helps enhance the cherry color when using canned cherries.
- Using a lattice crust allows steam to escape and creates an attractive pie top.
- If the crust browns too quickly, tent with foil earlier during baking to avoid burning.
- Allow the pie to cool completely to let the filling set for cleaner slices.
- This recipe works well with both fresh and canned sour cherries depending on season and availability.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
