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Homemade Cherry Pie
This cherry pie uses a sweet homemade cherry filling made with beautiful fresh cherries baked in between two buttery, flaky pie crusts.
Course
Dessert
Cuisine
American, French
Keyword
baking, Cherry, dessert, fruit, Pie, summer, tarts
Prep Time
30
minutes
Cook Time
55
minutes
Resting Time
3
hours
Total Time
4
hours
25
minutes
Servings
9
servings
Calories
432
kcal
Author
Veena Azmanov
Cost
$25
Equipment
Cherry Pitter
Food Processor
Pie Dish 9-inch
Kitchen Scale
Ingredients
Pie crust
2 ¾
cup
All-purpose flour
1
cup
Butter
(2 sticks) chilled, cubed
½
tsp
Salt
¼
cup
Water
chilled
Cherry pie filling
1
lb
Cherries
¼
cup
Sugar
2
tbsp
Cornstarch
(cornflour)
2
tbsp
Lemon juice
½
cup
Water
1
tsp
Vanilla extract
½
tsp
Almond extract
optional
Egg wash
1
Egg yolk
2
tbsp
Whipping cream
2
tbsp
Coarse sugar
Metric
-
US customary
Instructions
Pie crust
Measure the flour, salt, and sugar in the
food processor
. Add the chilled cubed butter.
Pulse 3 to 4 times until it resembles a bread crumb consistency.
Lastly, add chilled water thru the feed while still processing.
This will bring the crumbs together.
Gather all the crumbs into two discs. One larger for the bottom and the second a little smaller for the top.
Wrap in
plastic wrap
and chill for at least 20 to 30 minutes until firm enough to roll.
Dust the work surface with flour. Roll one disc carefully from the center out turning as you go.
Use your tart pan as a size guide.
When you reach the desired size – transfer the dough to a
9-inch tart pan
.
Press down on the side walls so the pastry covers the pan well. Cut the excess dough.
Let cool in the fridge for 15 minutes.
Partially baked crust
Preheat the oven to 190 C / 380 F.
Line the pastry with
parchment paper
and pour in some baking beans or
pie weights
.
Bake in a preheated oven for 10 to 15 minutes with the pie weights.
Remove the parchment paper and pie weights.
Let tart cool until filling is ready.
Prepare cherry filling
Wash and pit the cherries.
Place cherries in a
saucepan
with the sugar, lemon juice, and half the water (¼ cup).
Heat on low to medium until sugar is dissolved.
In a separate bowl, combine the remaining water (¼ cup) with the cornstarch. And mix well.
Add the cornstarch mixture to the cherries mixture.
Continue to cook on low – the mixture will thicken and look glossy.
Add the vanilla and almond extract
When thick enough to coat the back of a
wooden spoon
or spatula it’s ready.
Note
– you want a thick cherry pie filling so it won’t make the pastry soggy.
Remove from heat – set aside to cool
Prepare top crust
Roll the second disc of the pie crust a little larger than the size of the pie bottom
Place the crust on a parchment paper so it’s easier to transfer.
Using the pie bottom as a guide cut the crust into a disc (see video)
Now use a star
cookie cutter
and cut out the star shapes all over the crust – starting from the center out or center out.
Save the star cutouts to place on top for decorations
Place the crust in the fridge to chill for 15 minutes.
Assemble
Pour the cherry pie filling into the pre-baked pie crust
Place the top crust on – use a card or plate if necessary to transfer the disc from baking tray to pie.
Place the star cuts outs all over the top (see video)
Combine the egg yolk and cream for egg wash. Brush the top crust generously with egg wash
Sprinkle white coarse sugar over the top crust.
Bake
Place the pie on a
baking tray
for each cleanup
Bake on the center rack for further 35 to 45 minutes or until the top crust is lightly golden.
If the pie edges brown to quickly cover the edges with
aluminum foil
or a
pie shield
(see video)
Serve
Cool the pie for at least 3 hours before serving.
Note
: The cherry filling is very hot and bubbling so never touch it and never serve it hot.
Cooling the pie also helps thicken the pie filling giving you pretty pie slices or the pie filling will be messy if cut warm.
Video
Nutrition
Calories:
432
kcal
|
Carbohydrates:
53
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
81
mg
|
Sodium:
314
mg
|
Potassium:
146
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
740
IU
|
Vitamin C:
4.4
mg
|
Calcium:
22
mg
|
Iron:
2
mg