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Tart Cherry Pie Recipe

Tart Cherry Pie

iamwinfred
This tart cherry pie recipe is the one I turn to every summer when Montmorency cherries hit the farmers market and I need something bright, sweet, and a little bit sour to fill my kitchen with. The filling sets up thick and glossy without turning into jam, and the buttery lattice crust gives you something to really sink your teeth into.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

  • 9-inch pie dish A heavier ceramic dish holds heat evenly for a crisp bottom crust.
  • Cherry pitter Pits cherries quickly while keeping them mostly intact.
  • Pie crust shield Adjustable, clips onto dish to prevent edge burning.
  • Rolling Pin A tapered French rolling pin offers more control for lattice strips.
  • Food processor Makes quick work of cutting butter into flour for the crust.
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry brush For applying egg wash to the crust.
  • Rimmed baking sheet Placed under the pie to catch any drips during baking.
  • Wire rack For cooling the pie completely.
  • Colander Used for draining thawed frozen cherries.

Ingredients
  

  • 2 1/2 cups all-purpose flour 312g
  • 1 cup unsalted butter 226g, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 to 8 tablespoons ice water

For the Filling

  • 5 cups tart cherries fresh, or frozen and thawed, pitted (about 750g)
  • 1 to 1 1/4 cups granulated sugar 200-250g, depending on tartness
  • 1/3 cup cornstarch 40g
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • salt a pinch
  • 2 tablespoons unsalted butter cut into small pieces

For the Egg Wash and Topping

  • 1 large egg beaten with 1 tablespoon water for egg wash
  • coarse sugar for sprinkling on top

Instructions
 

  • In a food processor or large bowl, combine flour, salt, and sugar. Add cold cubed butter and pulse until coarse crumbs with pea-sized butter pieces remain. Add ice water one tablespoon at a time, mixing just until dough comes together. Divide into two discs, wrap, and refrigerate for at least one hour.
  • If using fresh cherries, wash and pit them over a bowl to catch juice. If using frozen cherries, thaw completely in a colander set over a bowl to drain excess liquid. Measure out 5 cups of pitted cherries.
  • In a small bowl, whisk together sugar and cornstarch. Sprinkle over cherries and toss gently to coat. Stir in lemon juice, almond extract, and a pinch of salt. Let filling sit for 15 minutes to release juice and dissolve cornstarch.
  • On a lightly floured surface, roll the larger disc of dough into a 12-inch circle. Transfer to pie dish, pressing into bottom and up sides without stretching. Trim overhang to 1 inch and refrigerate while preparing filling and top crust.
  • Pour filling into chilled bottom crust and spread evenly. Dot the top with small pieces of butter.
  • Roll the second dough disc into a 12-inch circle and cut into 3/4-inch strips. Lay half the strips across the pie in one direction. Weave the remaining strips perpendicular, folding back alternating strips as you go. Trim excess and fold bottom crust over the lattice ends. Crimp edges decoratively.
  • Brush egg wash over lattice and crimped edges. Sprinkle generously with coarse sugar. Refrigerate or freeze assembled pie for 15-20 minutes while oven preheats.
  • Preheat oven to 400°F. Place pie on a rimmed baking sheet and bake for 20 minutes. Reduce temperature to 375°F and bake 30-35 minutes more until crust is deep golden and filling bubbles thickly. Use a pie crust shield if edges brown too quickly.
  • Transfer pie to a wire rack and cool for at least 3 hours at room temperature to allow the filling to set properly before slicing.

Notes

  • Keep all butter and water as cold as possible when making the crust for flaky layers.
  • Do not skip the dough resting time; it prevents shrinkage and makes rolling easier.
  • Taste your cherries before adding the full amount of sugar, as tartness varies by batch.
  • Bake on the lowest oven rack so the bottom crust gets direct heat and does not become soggy.
  • Let the pie cool for a full 3 hours. A warm pie will slice messily no matter how thick the filling looks.
  • For a crumb top variation, replace the lattice with a streusel made from flour, butter, and brown sugar.
  • Add sliced almonds over the top crust before baking for an almond crunch variation.
  • Store covered at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
  • Reheat individual slices in the oven at 300°F for about 10 minutes.
  • If you want a chocolate cookie base, try using an Oreo crust instead of the classic butter crust.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 51gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 190mgPotassium: 150mgFiber: 2gSugar: 29gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 6mg
Keyword lattice pie crust, summer dessert, tart cherry pie
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