Arrange 4 or 5 strips crosswise over the top of the pie. Then, assemble the pie! Pour the cooled filling into the bottom crust. Preheat the oven to 425☏ with the baking sheet inside it. Meanwhile, preheat the oven. Arrange a rack in the bottom third of the oven, and set a baking sheet on it. Stick it in the fridge to chill for 30 minutes. It’s time to assemble the pie!įirst, roll out the crust according to the instructions in this recipe. You’ve made the pie dough, and it’s chilled for at least two hours. So, you’ve made the cherry pie filling, and it’s cooled completely. Plus, letting the filling cool will give it a chance to thicken even more. To help keep it cold, we want to add a cool filling to it, not a warm one. Then, allow the filling to cool completely. If you’ve ever made homemade pie dough, you know that the name of the game is keeping it cold until it goes in the oven. Stir in the spices, almond extract, and a pinch of salt. Finally, mix up the filling. Transfer the thickened cherry juices to a large bowl with the cherries.It will become clear, smooth, and glossy. Once the sugar dissolves, add the cornstarch slurry and stir until the mixture thickens. Stir in the sugar and return the mixture to a boil. Next, thicken the juices. Place the 1 cup cherry juice in a small saucepan and bring to a boil.In a small bowl, whisk together the cornstarch and water until smooth. Repeat until you have 1 cup of cherry juice. If you don’t have 1 cup, microwave the cherries for 15 seconds or so, and they’ll release more juice.

Place the cherries in a strainer set over a bowl to capture their juices. Start with 2 pounds of thawed frozen cherries.It will also help the pie slice nicely once it cools. This easy step will minimize the amount of juice that seeps into the bottom crust and leads to sogginess. The key to making a great cherry pie filling is thickening the cherry juices on the stove before you add the filling to the pie. It adds sparkle and sweetness to the top of the crust.įind the complete recipe with measurements below. Coarse sugar – Optional, but delicious.An egg – You’ll beat it with a little water to make an egg wash for the crust.Homemade pie crust – Find my flaky all-butter pie crust recipe here! You could substitute store-bought pie dough in a pinch.Almond extract – According to my grandma, it’s a cherry pie essential! I love the almond flavor with the cherries, too.Cinnamon and ground ginger – For warm depth of flavor.Cane sugar – It sweetens the tart cherry filling.Cornstarch and water – They create a slurry that thickens the cherry pie filling.You’ll need 2 pounds after you pit them, about 5 cups. If you have easy access to fresh sour cherries, though, they’ll work here too. Plus, they save you the work of pitting the cherries yourself. These days, I mostly use frozen cherries in my pie filling, as they’re readily available year-round. Cherries, of course! Skip the sweet cherries! Tart cherries, also called sour cherries, are best in this recipe.Here’s what you’ll need to make this cherry pie recipe: I hope you love this cherry pie recipe as much as I do! If you want to get ahead, you can make both the crust and the filling a day or two in advance – find my tips in the post below. So, though the recipe is easy to make, it does take some time. Just a heads up: the pie dough has to chill and the filling has to cool before you can assemble and bake the pie. If you allow it to cool completely, it slices beautifully, but the filling still stays a tiny bit juicy so that you can savor the texture of the delicious summer fruit. It features a buttery, flaky crust and a velvety, almond-scented filling. This sour cherry pie recipe is based on hers.

All those sour cherries meant one thing: we’d be making a homemade cherry pie. She had a grove of tart cherry trees, and if we timed our visit right, we’d be there when the branches were heavy with ruby red fruit. It reminds me of visiting my grandma on her farm in Kansas during the summer when I was a kid. Well, honestly, I’m an all-kinds-of-pie enthusiast, but I’ll always have a soft spot for cherry pie especially.

Cherry pie wine