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How to Easily Make Cherry Pie

by Jackie Dodd ; Updated August 23, 2018

The start of cherry season should be a national holiday. When the cherries on the trees start to ripen, the limbs hanging low with their bounty, it should be celebrated with backyard picnics, time off work, and a big slice of homemade cherry pie. Cherry Pie Day could bring the world together with it's carefree attitude and rich supply of delicious desserts. This can be your platform if you ever run for office. After all, cherries are a crowd pleaser and pie always has bipartisan support.

Tip

  • Not all cherries are the same! Most stores carry dark sweet cherries, not tart pie cherries. While sweet dark cherries can be used in a pie, they don't have that classic cherry pie taste and they also have a higher water content making for a runnier pie. Look for tart pie cherries, fresh or frozen!

Pit the Cherries

Remove the pits and the seeds from all the cherries, place in a large bowl.

Combine the Filling Ingredients

Add the sugar, cornstarch, flour, and lemon juice to the cherries. Toss to coat. Allow to sit at room temperature for 15 minutes.

Line the Pie Pan

Roll out one pie crust on a lightly floured surface, and line the bottom of an 8-inch pie pan.

Add the Filling

Add the filling to the pie pan in an even layer.

Prep the Top Crust

Roll out the remaining pie crust, and cut small holes to vent.

Add the Top Crust

Add the top crust to the pie, crimp the edges to seal, and remove the excess. Brush with melted butter and sprinkle with remaining sugar. Place in the freezer for 15 minutes while you preheat the oven to 375 degrees Fahrenheit.

Tip

  • Freezing the pie for 15 minutes just before baking will result in a flakier crust.

Bake

Bake at 375 degrees Fahrenheit until the filling is bubbly and the crust is golden brown, about 1 hour. If the edges start to brown too quickly, cover with aluminum foil. Allow to cool completely to allow the filling to thicken.


Enjoy!

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About the Author

Jackie Dodd is an award-winning food writer, recipe developer and photographer. She has cooked across America on TV shows such as TODAY, Lifetime Network and CBS News. Dodd is also the author of two best-selling cookbooks, "The Craft Beer Cookbook" and "The Craft Beer Bites Cookbook."