Homemade Cherry Pie
This homemade cherry pie is made with a delicious and easy cherry pie filling and the easiest buttery and flakey pie crust.
Ingredients
Pie Crust:
- 2 ½ cups Flour
- ½ teaspoon Kosher salt
- 1 cup Butter
- 2 tablespoon Granulated sugar
- 7 tablespoon Ice water
Cherry filling:
- 5 cups Cherries
- ⅔ cup Granulated sugar
- 1 tablespoon Lemon juice
- ¼ cups Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Instructions
Make the pie dough:
- You will need two pie doughs for this recipe, one for the top, and one for the bottom. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Make the filling:
- In a medium mixing bowl, add the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Mix well with a spoon until well combined.
- You will need two pie crusts for a lattice pie crust, one for the top and one for the bottom.
- Start with rolling out the first dough disk and line the pie pan with it. Make small holes with a fork and fill them out with the pie filling.
- Cut the second piece of dough with a pizza cutter into even ½ inch strips. Gently place about 5 strips over the pie filling. Fold back the second and the fourth strips and place another strip vertically.
- Fold the strips over the strips and repeat with the rest of the strips.
- Freeze the pie for 20 minutes to prevent the dough from browning quickly. Preheat the oven to 220c (425f).
- Mix one egg with a tablespoon of milk or cream and brush the top of the pie. Sprinkle brown sugar on top.
- Bake the pie in a 220c (425f) preheated oven for 20 minutes, then reduce the heat to 180c (350f) and bake for another 30 minutes or until the crust is golden brown and the cherries are bubbling.
Notes
- Use COLD butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Use fresh cherries. We find making cherry pie with fresh cherries is the best way to make cherry pie. The naturally sweet and tart flavors that the cherries naturally have makes cherry pie irresistible.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Don’t skip brushing the cherry pie with egg wash. (one egg and a tablespoon of milk or cream)
Nutrition
Calories: 329kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 220mgPotassium: 163mgFiber: 2gSugar: 21gVitamin A: 510IUVitamin C: 5mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!