Cherry Pie

5 from 16 votes

Classic cherry pie is simple and elegant, but it tastes amazing. With fresh berries and a flaky crust, it's perfect for any occasion!

Prep Time20

Cook Time1

Assembling the pie30

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

2 refrigerated pie crusts
2 pounds fresh sweet cherries, pitted
¼ cup corn starch
¾ cup granulated sugar
1 teaspoon vanilla extract
pinch salt
1 egg yolk
1 tablespoon water

Instructions

Preheat the oven to 400°F.
In a medium bowl, mix the cherries, cornstarch, sugar, vanilla, and salt until the cherries are coated with the cornstarch mixture.
Gently press the bottom pie crust into a 9-inch pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
Roll out the top crust and cut into one-inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about ¼ inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips.
Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
In a small bowl, whisk the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
Bake for 55-60 minutes or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

Notes

Recipe tips.

This Oxo Cherry Pitter will make things a little easier, but you can also push out the pits using a chopstick, or plastic straw instead.
If using frozen cherries, partially thaw and add an extra 1-2 tablespoons of cornstarch.
Baking the pie on the lower rack can help ensure the bottom crust bakes all the way.
Use a pie shield, or make your own with foil, to cover the edges. This will help when the crust is ready, but the pie is still cooking.
Bake the pie until is bubbles and allow it to cool and thicken.

Store a baked pie in the pantry at room temperature, covered, for 1-2 days. Store in the fridge, loosely covered with foil, for 4-5 days. Wrap tightly with plastic wrap, and again with aluminum foil, and store in the freezer for 3-4 months.

Freeze an unbaked pie. Wrap with plastic wrap, then again with foil. Freeze for up to 3 months. When you are ready to bake - do not thaw. Place the pie directly into an oven preheated to 425°F and bake for 15 minutes. Reduce the heat and bake according to recipe directions.

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