There’s something undeniably magical about the aroma of a freshly baked cherry pie-the way it fills the kitchen with whispers of sweet nostalgia and promises of juicy delight in every bite. Whether you’re a seasoned baker or a curious beginner,mastering the perfect cherry pie is like capturing summertime in a golden crust. In this article, we’ll guide you through the ultimate cherry pie recipe: one that’s sweet, simple, and classic. From selecting the ripest cherries to crafting that flaky, buttery crust, get ready to create a timeless dessert that’s as comforting as it is irresistible.
The Ultimate Cherry Pie Recipe: Sweet, Simple & Classic begins with selecting cherries that promise bursting juiciness and vibrant flavor in every bite. Whether you’re embracing the tart zing of Montmorency cherries or the deep sweetness of Bing varieties, yoru choice directly influences the harmony of filling and crust.This pie transcends mere dessert-it’s a nostalgic homage to summer’s freshest jewels, delivering an irresistible medley of textures and tastes that make every slice a moment to savor.
Prep and Cook Time
Readiness: 30 minutes | Cook time: 50 minutes | total Time: 1 hour 20 minutes
Yield
Serves 8 generous slices
Difficulty Level
Medium – Perfect for confident home bakers ready to master a classic
Ingredients
- 2 ½ cups pitted fresh cherries (Bing for sweetness or Montmorency for tartness)
- 1 ¼ cups all-purpose flour, sifted
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 tbsp freshly squeezed lemon juice
- ½ tsp almond extract
- ¼ tsp salt
- 1 tbsp unsalted butter, cut into small pieces
- Cold water, 4-6 tbsp (for dough)
- 1 cup cold unsalted butter, cubed (for crust)
- 1 large egg, beaten (for egg wash)
- Additional sugar for sprinkling
Instructions
- Make the crust: In a large bowl, combine 1 ¼ cups all-purpose flour with ¼ tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs, with pea-sized pieces.
- Add cold water: Gradually pour 4 tbsp cold water, mixing gently with a fork until dough starts coming together. Add more water if needed, 1 tbsp at a time, careful not to overwork. Divide into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the cherry filling: In a large bowl, toss the pitted cherries with 1 cup sugar, ¼ cup cornstarch, 2 tbsp lemon juice, ½ tsp almond extract, and a pinch of salt. Let it macerate while rolling out the dough.
- Roll the bottom crust: Lightly flour a surface. roll out one dough disc into a 12-inch circle and transfer gently into a 9-inch pie plate. Trim excess, leaving about 1 inch overhang.
- Fill the pie: Pour the cherry filling evenly into the crust, spreading gently. Dot the filling with 1 tbsp cold butter cut into small pieces.
- Top crust: Roll out the second dough disc to a 12-inch circle. Cover the filling with the dough, sealing edges by folding the overhang under and crimping decoratively. Cut small slits to allow steam to escape.
- Apply egg wash: Brush the top crust generously with beaten egg, then sprinkle sugar to create a sparkling, golden finish.
- Bake: Place pie on middle rack of preheated oven at 375°F (190°C). Bake for 45-50 minutes or until crust is golden and the filling bubbles actively. If edges brown too fast, tent with foil.
- Cool: Let pie cool at least 2 hours before slicing, allowing the filling to thicken and flavors to meld beautifully.
Tips for Success: Expert Advice on Crafting Your cherry Pie Crust and Filling
- Cherry selection: Fresh cherries provide the ultimate flavor, but frozen can work if thoroughly thawed and drained to avoid soggy filling.
- Flaky crust mastery: Use butter cold and handle dough minimally; lumps of butter create steam pockets that ensure tender flakiness.
- Sweetness balance: Adjust sugar in the filling according to cherry tartness-keep cornstarch proportionate to liquid to prevent runny filling.
- Chill dough discs: Always chill your dough before rolling to relax gluten and improve elasticity, making it easier to shape.
- Decorative edges: Try a braided or fluted edge for an impressive finish that also seals in juices.
- Make ahead: The pie can be assembled and refrigerated for up to 12 hours before baking-bring back to room temperature for about 20 minutes before baking to ensure even cooking.
Serving Suggestions
Serve warm slices alongside a scoop of smooth vanilla bean ice cream or a dollop of lightly whipped cream to contrast the tart, juicy cherries with luscious creaminess. For an elegant touch, garnish with a sprinkle of freshly chopped mint or a light dusting of powdered sugar. A simple cup of black coffee or chamomile tea pairs beautifully, enhancing the pie’s sweet-tart complexity.
Nutritional Details (per serving)
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 320 | 3g | 48g | 12g |
For further guidance on pie crust techniques, visit the King Arthur Baking website-a trusted resource for flawless baking. also, check our in-depth Guide to Homemade Pie Crusts to explore variations and creative twists on this classic base.
Q&A
Q&A: The Ultimate Cherry Pie Recipe – Sweet, Simple & Classic
Q1: What makes this cherry pie recipe “ultimate”?
A1: It’s the stunning balance of sweetness and tang, the buttery flaky crust, and the ease of preparation that makes this cherry pie truly stand out. We’ve perfected the classic flavors with simple ingredients that turn kitchen novices into pie pros. Every bite is a nostalgic trip with a modern twist.
Q2: Can I use fresh cherries or are canned better?
A2: Fresh cherries are fantastic when in season, offering vibrant flavor and texture. However, canned pie cherries deliver consistent sweetness and juiciness, making them ideal for year-round baking. Our recipe is flexible enough to shine with either.
Q3: How do I achieve that perfectly flaky crust?
A3: The secret is keeping all your ingredients cold-especially the butter and water. Use a light touch when mixing to avoid overworking the dough, and chill it well before rolling. This encourages flaky layers that melt in your mouth.
Q4: Is it possible to make this pie ahead of time?
A4: Absolutely! Prepare and assemble the pie the day before, then refrigerate it. When ready to serve, bake it fresh to preserve that golden crust and bubbling filling. Leftovers? Even better chilled or slightly warmed.
Q5: Any tips for preventing a soggy bottom crust?
A5: A swift tip is to brush the bottom crust with a thin layer of beaten egg white before adding the filling. Also, baking the crust slightly before filling-known as blind baking-helps maintain crispness. avoid overly watery fillings by draining excess juice or thickening with a bit of cornstarch.
Q6: Can I customize the filling?
A6: Definitely! While classic cherry is the star here, feel free to stir in a pinch of almond extract, a handful of fresh berries, or even a splash of lemon juice to brighten the flavors. The recipe welcomes personal flair.
Q7: What’s the best way to serve cherry pie?
A7: Warm or room temperature, cherry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For extra indulgence,drizzle a little honey or sprinkle toasted almonds on top.Q8: Is this recipe beginner-pleasant?
A8: Yes! We’ve designed the steps to be clear and straightforward without sacrificing flavor. With a bit of patience and love, anyone can craft this sweet, simple, and classic cherry pie masterpiece.
Enjoy baking and savoring a timeless slice of comfort!
Final Thoughts
There you have it-the ultimate cherry pie recipe that balances sweet,tart,and buttery goodness in every bite. Whether you’re a seasoned baker or just dipping your toes into the world of pies,this classic dessert promises simplicity without sacrificing flavor. So, gather your cherries, preheat that oven, and let the comforting aroma of homemade pie fill your kitchen. Because some recipes aren’t just about food-they’re about creating moments worth savoring. Happy baking!
