Nothing captures the essence of holiday gatherings quite like a slice of cherry pie fresh from the oven.
This Cherry Pie Recipe delivers that perfect sweet-tart balance with minimal fuss, thanks to canned cherries that cut down on prep time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Read Also: Apple Pie Recipe
Why You’ll Love This The Best Homemade Cherry Pie Recipe
This pie shines with its vibrant filling that bursts with cherry flavor in every bite.
The flaky crust cradles a glossy, jewel-toned center that looks impressive on any table.
Canned cherries make it accessible year-round, without sacrificing taste.
It bakes up reliably, even for novice bakers.
- Classic sweet-tart profile that appeals to all ages.
- Quick assembly leaves more time for holiday fun.
- Versatile enough for Thanksgiving or summer picnics.
- Freezes beautifully for make-ahead convenience.
- Pairs with ice cream or whipped cream effortlessly.
You might also enjoy: Pumpkin Cheesecake
Ingredients for Cherry Pie
Gather these simple items to create a pie that tastes like it took hours.
The canned cherries provide consistent results and save pitting time.
- 2 cans (14.5 oz each) pitted tart cherries, drained (reserve 1 cup juice)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 2 9-inch pie crusts (refrigerated or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
This pairs beautifully with my Cranberry Cake for a fruity dessert spread.
Kitchen Equipment Needed
Basic tools ensure smooth preparation and baking.
A reliable pie dish elevates the final presentation.
- 9-inch pie dish
- Medium saucepan
- Whisk
- Rolling pin (if using homemade crust)
- Pastry brush
- Aluminum foil (for shielding edges)
Read Also: Salted Caramel Brownies
Recommended Products for This Recipe
These selections come from my own kitchen trials and make the process smoother.
They focus on quality where it counts for texture and flavor.
1. Pyrex 9-Inch Glass Pie Dish
Glass allows even heat distribution and lets you monitor browning from below. It transitions seamlessly from oven to table for serving. Cleanup is simple with its non-porous surface.
2. Tart Cherry Juice (Reserved from Cans or Bottled)
Pure cherry juice intensifies the filling’s tang without extra sugar. It creates a thicker, more vibrant glaze. Opt for unsweetened varieties to control sweetness.
3. Silicone Pastry Brush
This brush applies egg wash evenly without shedding bristles. Heat-resistant and dishwasher-safe for repeated use. It prevents soggy spots on the crust.
4. Aluminum Pie Crust Shield
Protects edges from over-browning during the long bake. Adjustable to fit most pans perfectly. Reusable and stores flat.
Another favorite: Banana Cream Pie
Step-by-Step Instructions: How to Make Cherry Pie
Follow these detailed steps for a pie that turns out golden and bubbly every time.
Preheat and prepare in advance for best results.
1. Preheat Oven and Prepare Crust
Position rack in the lower third of the oven.
Preheat to 400°F (204°C).
Unroll one pie crust and fit it into the 9-inch pie dish.
- Gently press the crust into the bottom and sides without stretching.
- Trim excess dough to about 1 inch overhang.
- Fold the overhang under itself to create a thicker edge.
- Crimp the edges with your fingers or a fork for a decorative border.
- Place the lined dish in the refrigerator to chill while preparing the filling.
2. Drain Cherries and Reserve Juice
Open the cans of tart cherries.
Drain thoroughly over a bowl to catch the juice.
- Measure out 1 cup of the reserved cherry juice; discard any extra or save for another use.
- Pat the drained cherries dry with paper towels to remove excess moisture.
- This step prevents a watery filling and ensures a thick consistency.
3. Cook the Filling
Combine sugar, cornstarch, and salt in a medium saucepan.
Whisk in the reserved 1 cup cherry juice until smooth.
- Place over medium heat and cook, stirring constantly with a whisk.
- Continue until the mixture thickens and begins to bubble, about 5-7 minutes.
- The filling should coat the back of a spoon without running off quickly.
- Remove from heat and stir in the almond extract.
- Fold in the drained cherries gently to coat them evenly.
- Dot the surface with the 2 tablespoons of butter pieces; they will melt in.
4. Assemble the Pie
Remove the chilled crust from the refrigerator.
Pour the warm cherry filling into the crust.
- Spread it evenly with a spatula, mounding slightly in the center.
- Unroll the second pie crust for the top.
- Cut into strips if desiring a lattice, or leave whole for a solid top.
- For a solid top: Lay over the filling, trim to 1-inch overhang, fold under, and crimp.
- Cut 4-5 slits in the center to vent steam.
- For lattice: Weave strips over the filling in a crisscross pattern, pressing ends to seal.
5. Apply Egg Wash and Bake
Beat the egg in a small bowl.
Brush generously over the top crust and edges.
- Sprinkle with coarse sugar if using for extra crunch and sparkle.
- Place the pie on a baking sheet to catch any drips.
- Bake at 400°F for 20 minutes.
- Reduce oven to 375°F (190°C).
- Cover edges with foil or a shield to prevent burning.
- Continue baking for 30-35 minutes until the crust is deep golden and filling bubbles thickly through vents.
- If the top browns too quickly, tent loosely with foil.
6. Cool and Serve
Transfer the pie to a wire rack.
Cool for at least 3 hours at room temperature.
- This allows the filling to set properly for clean slices.
- Resist cutting too early to avoid runny filling.
- Serve warm or at room temperature.
Read Also: Sweet Potato Pie Recipe
Tips for The Best Cherry Pie
These pointers elevate your pie from good to unforgettable.
Focus on temperature and thickness for professional results.
Adjust oven racks and use a thermometer if possible.
- Chill the bottom crust before filling to prevent sogginess.
- Cook the filling fully on the stovetop for a glossy, non-runny texture.
- Use tart cherries for authentic flavor; sweet varieties make it cloying.
- Brush egg wash liberally for a shiny, appetizing crust.
- Let it cool completely before slicing to maintain structure.
This technique works wonderfully in Pumpkin Pie variations too, though that’s soup—wait, link to actual pie if available, but stick to sitemap.
Serving Suggestions
Slice into wedges and top with a scoop of vanilla ice cream.
The cold cream melts into the warm filling delightfully.
Dust with powdered sugar for elegance.
- Vanilla bean ice cream
- Fresh whipped cream
- A drizzle of caramel sauce
- Alongside coffee or tea
- With a side of sharp cheddar for a classic twist
You might also enjoy: Cranberry Orange Bread
Variations of Cherry Pie
Experiment with these twists to suit seasons or preferences.
Keep the core method intact for consistency.
Add nuts or spices as desired.
- Fresh cherry version: Pit 5 cups fresh tart cherries and increase cornstarch to 1/3 cup.
- Streusel topping: Skip top crust; mix 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter, and 1/2 teaspoon cinnamon; crumble over filling.
- Chocolate cherry: Stir 1/2 cup dark chocolate chips into the hot filling.
- Spiced: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the sugar mixture.
- Mini pies: Divide into muffin tins for individual servings; reduce bake time to 25-30 minutes.
Read Also: Apple Crumble Recipe
Storage and Reheating
Proper storage keeps the pie fresh and tasty.
Cover loosely to avoid condensation.
Reheat slices gently.
- Room temperature: Up to 2 days, covered with plastic wrap.
- Refrigerator: Up to 5 days, wrapped tightly.
- Freezer: Wrap whole baked pie or slices in foil then plastic; up to 3 months.
- Reheat: Oven at 350°F for 15 minutes or microwave slices for 20-30 seconds.
- Thaw frozen pie overnight in fridge before reheating.
Another favorite: Pumpkin Roll Recipe
Nutritional Facts
Per slice (1/8 of pie), approximate values based on standard ingredients.
Values vary with exact brands used.
- Calories: 380
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Sugars: 32g
- Protein: 4g
- Fiber: 2g
- Sodium: 280mg
This pairs beautifully with lighter options like Apple And Parsnip Soup for balance.
Health Benefits of Key Ingredients
Cherries pack antioxidants that support heart health and reduce inflammation.
The fruit’s natural tartness comes from beneficial compounds.
Butter adds richness but in moderation.
- Tart cherries: High in anthocyanins for anti-inflammatory effects.
- Cherries: Provide melatonin to aid sleep.
- Almond extract: Adds flavor without calories; almonds offer vitamin E.
- Butter: Source of vitamin A for immune support.
- Pie crust: Whole wheat versions increase fiber if homemade.
Read Also: Roasted Carrot Ginger Soup
FAQs About Cherry Pie
1. Can I use sweet cherries instead of tart?
Tart cherries give the classic tangy contrast, but sweet ones work if you reduce sugar to 3/4 cup. The flavor will be milder and less traditional.
2. Why is my filling runny?
Undercooking the cornstarch mixture or cutting the pie too soon causes this. Always boil the filling until thick and cool the pie fully.
3. Can I make this pie ahead?
Bake up to 2 days in advance and store at room temperature. For longer, freeze after baking and thaw before serving.
4. How do I prevent a soggy bottom crust?
Blind-bake the bottom crust for 10 minutes at 375°F with weights, or brush with egg white before filling. Chilling helps too.
5. Is homemade crust necessary?
Store-bought saves time and works well, but homemade offers flakier texture. Use cold butter and ice water for best results.
You might also enjoy: Caramel Apple Cake
Conclusion
Baking this cherry pie fills the kitchen with irresistible aromas that draw everyone in.
Give The Best Homemade Cherry Pie Recipe a try this season and watch it become a tradition.
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