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Homemade Cherry Pie Recipe

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4.2 from 12 reviews

This classic Cherry Pie recipe features a deliciously tangy sour cherry filling nestled in a flaky homemade pie crust with a beautiful lattice top. Perfectly balanced with sugar, lemon juice, and just a hint of cinnamon, this pie is baked to golden perfection and makes a delightful dessert for any occasion.

Ingredients

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

Pie Crust

  • Homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top)
  • 1 large egg white, beaten with a fork
  • Granulated sugar, for sprinkling on top

Instructions

  1. If using fresh cherries: Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to transfer cherries to a bowl. Spoon some sauce into a cup and stir in cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour mixture over cherries and set aside while preparing pie crust.
  2. If using canned cherries: Drain juice from cans into a saucepan, reserving 1/3 cup in a small bowl. Set cherries aside. Add cornstarch to reserved juice and stir until smooth. Heat juice in saucepan over medium heat, add sugar, and stir well. Bring to a low boil then stir in cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in cherries and add a few drops of red food coloring if desired. Allow filling to cool to room temperature.
  3. Prepare pie crust: Preheat oven to 400°F (204°C). Lightly flour a counter and roll one chilled pie crust to about 12" in diameter. Place it gently in a 9" pie pan (or deep dish if using canned cherries).
  4. Fill pie: Spoon cherry filling into the unbaked crust. Sprinkle cinnamon over filling. For fresh cherries, dot a few small pieces of butter on top.
  5. Make lattice top: Roll out the second pie crust to a similar size. Cut into 1/2" wide strips with a pizza cutter or knife. Arrange strips in a lattice pattern over the filling, leaving small spaces between strips.
  6. Seal crust edges: Pinch edges of top and bottom crusts together and crimp if desired.
  7. Finish pie: Brush beaten egg white over the top crust. Sprinkle granulated sugar evenly on top.
  8. Bake pie: Place pie in preheated oven. Bake at 400°F for 40-45 minutes. After about 25 minutes, gently cover pie crust with foil to prevent over-browning and continue baking.
  9. Cool and serve: Remove pie from oven and transfer to a wire rack to cool completely for several hours. Serve warm or refrigerate overnight for best flavor.
  10. Storage: Store leftover cherry pie in the refrigerator for up to 5 days.

Notes

  • Using fresh sour cherries is preferred for the freshest flavor, but canned cherries work well when fresh are unavailable.
  • A lattice crust helps steam escape and creates a beautiful presentation.
  • Adding a bit of butter on fresh cherries enriches the filling.
  • Covering the pie with foil mid-bake prevents the crust from burning.
  • Allowing the pie to cool completely helps the filling set for clean slices.

Find it online: https://dishcooks.com/homemade-cherry-pie-recipe/