Description
This Homemade Cherry Pie recipe delivers a classic, sweet-tart dessert perfect for any occasion. Featuring a luscious cherry filling made from tart cherries and a flaky, golden-brown crust, this pie is both easy to prepare and irresistibly delicious. With a buttery lattice or full crust top and a hint of almond extract, it’s a treat that captures the essence of summer and makes for a comforting dessert year-round.
Ingredients
Scale
Filling
- 2 (14.5-ounce) cans tart cherries in water, drained
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 2 tablespoons butter, cut into small pieces
Crust and Topping
- 1 package refrigerated pie crusts (2 crusts)
- 1 tablespoon milk (for brushing)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare it for baking the pie.
- Make the Cherry Filling: In a medium saucepan, combine the drained tart cherries, granulated sugar, cornstarch, almond extract, lemon juice, and salt. Cook over medium heat, stirring constantly to prevent lumps and sticking, until the mixture thickens and starts to bubble, which usually takes about 5 to 7 minutes. Once thickened, remove the pan from heat and allow the filling to cool slightly.
- Prepare Pie Crust: Roll out one of the refrigerated pie crusts and fit it carefully into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Fill the Pie: Pour the warm cherry filling into the prepared pie crust. Dot the top of the filling with small pieces of butter to add richness as the pie bakes.
- Add the Top Crust: Roll out the second pie crust and either place it whole over the filling or cut it into strips to create a lattice pattern. Trim any excess crust and seal the edges by crimping them together to prevent leakage during baking.
- Brush and Sugar the Top: Brush the top crust with milk to promote browning and sprinkle coarse sugar over it if you desire a sweet, crunchy topping.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40 to 45 minutes or until the crust turns golden brown and the filling is bubbly. To prevent the edges from over-browning, cover them with strips of foil partway through baking if needed.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours. This cooling time allows the filling to set properly for clean slices. Serve it as is or with a scoop of vanilla ice cream for a delightful finish.
Notes
- For a more natural flavor, substitute canned cherries with fresh or frozen pitted tart cherries when they are in season.
- You can prepare the pie a day in advance. Store it at room temperature or refrigerate it, then bring it to room temperature before serving for best taste.
- Serve the cherry pie with vanilla ice cream or whipped cream for an extra indulgence.
