Introduction
Cherry Pie is a classic dessert, perfect for family gatherings, holidays, or summer celebrations. This sweet-tart pie, with its juicy cherry filling and flaky, buttery crust, delivers a nostalgic, comforting flavor in every slice. Presented in a white ceramic pie dish, garnished with a dusting of powdered sugar or a scoop of vanilla ice cream, this Cherry Pie offers a vibrant, classic aesthetic that elevates any table. This recipe provides a traditional version adaptable for dietary preferences, ideal for home bakers seeking a timeless, crowd-pleasing dessert that brings seasonal charm to any occasion.
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Cherry Filling:
- 5 cups fresh or frozen pitted cherries (thawed if frozen)
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
Assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp milk
- 1 tbsp coarse sugar (for sprinkling)
Serving:
- Optional: Powdered sugar, vanilla ice cream
- Suggested Accompaniments: Whipped cream, fresh cherries
- Suggested Pairings: Coffee, hot tea
- Suggested Aesthetic: Serve in a white ceramic pie dish
- Suggested Equipment: 9-inch pie dish, mixing bowls, pastry cutter or food processor, rolling pin, knife, measuring cups/spoons
Step-by-Step Process
- Make Pie Crust: In a large bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized pieces. Add ice water, 1 tbsp at a time, mixing until dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
- Prepare Filling: In a large bowl, gently toss cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Taste the filling and adjust with additional sugar (1–2 tbsp) if cherries are tart, ensuring a balanced sweet-tart flavor. Set aside.
- Roll Out Dough: On a floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough, leaving a 1-inch overhang. Roll the second disc into a 12-inch circle for the top crust or cut into strips for a lattice.
- Assemble Pie: Pour cherry filling into the crust. Cover with the top crust or create a lattice pattern. Trim, fold, and crimp edges to seal. Brush with egg wash (egg mixed with milk) and sprinkle with coarse sugar.
- Bake: Preheat oven to 375°F (190°C). Place pie on a baking sheet to catch drips. Bake for 50–60 minutes until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover with foil. Cool for at least 2 hours before slicing.
- Serve: Present the pie in the white ceramic pie dish. Garnish with a dusting of powdered sugar or a scoop of vanilla ice cream. Serve with whipped cream, fresh cherries, coffee, or hot tea.
Tips for Better Cherry Pie
- Use fresh cherries for the best flavor; frozen work well, but thaw and drain to avoid excess liquid.
- Taste the filling before baking to balance sweet and tart flavors; adjust with sugar or lemon juice.
- Keep butter and water cold for a flaky crust; avoid overworking the dough.
- Chill the assembled pie for 15 minutes before baking to prevent shrinking.
- Use a white ceramic pie dish for a classic presentation, highlighting the golden crust and vibrant filling.
- Make ahead: Prepare crust and filling separately, refrigerate up to 2 days, and assemble before baking.
- For a thicker filling, increase cornstarch to 4 tbsp; for juicier, reduce to 2 tbsp.
- Enhance aesthetic: Present in a white ceramic pie dish with powdered sugar or ice cream for a warm, inviting look.
Variations and Customization
- Gluten-Free Cherry Pie: Use gluten-free all-purpose flour for the crust and ensure cornstarch is gluten-free.
- Vegan Cherry Pie: Replace butter with vegan margarine, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for the wash, and omit milk.
- Low-Sugar Cherry Pie: Reduce sugar in filling to 1/2 cup and use ripe cherries for natural sweetness.
- Mixed Berry Cherry Pie: Replace 1 cup cherries with blueberries or raspberries for a mixed berry twist.
- Spiced Cherry Pie: Add 1/4 tsp cinnamon or nutmeg to the filling for extra warmth.
- Almond Cherry Pie: Increase almond extract to 1/2 tsp and sprinkle 1/4 cup slivered almonds on top before baking.
- Tart Cherry Pie: Use tart cherries and increase sugar to 1 cup for a bolder tart flavor.
- Cherry Crumble Pie: Replace top crust with a crumble topping (1/2 cup flour, 1/4 cup sugar, 1/4 cup butter).
Storage and Serving Tips
- Store leftover pie in an airtight container or covered in the fridge for up to 4 days; reheat slices in a 300°F oven or serve cold.
- Freeze baked pie in a freezer-safe container for up to 3 months; thaw in the fridge and reheat in the oven.
- Serve at room temperature or slightly warm for the best flavor and texture.
- Use as a dessert for gatherings or special occasions.
- Pair with coffee or hot tea to complement the sweet-tart flavor.
- Presented in a white ceramic pie dish with vibrant garnishes for a classic, inviting charm.
Nutritional Information
Based on 8 servings (without ice cream):
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 50g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 5g
- Vitamin A: 15% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and toppings (ice cream adds ~100 kcal per scoop). Moderate in sugar; try the low-sugar variation. Pair with fruit for balance.
Conclusion
This Cherry Pie recipe offers a sweet, tart dessert perfect for any occasion. It transforms simple ingredients into a timeless classic. Its straightforward preparation and classic presentation make it a favorite. The juicy cherries and flaky crust delight every bite. It’s sure to be a cherished recipe, loved for its nostalgic, crowd-pleasing appeal.
Cherry Pie Recipe: Sweet and Tart Classic
Classic Cherry Pie with sweet-tart flavor.
Ingredients
Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold, cubed
- 8 tbsp ice water
Cherry Filling:
- 5 cups fresh or frozen pitted cherries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
Assembly:
- 1 egg beaten
- 1 tbsp milk
- 1 tbsp coarse sugar
- Optional: Powdered sugar ice cream
- Suggested Pairings: Whipped cream coffee
Instructions
- Mix flour, salt, and sugar. Cut in butter, add ice water to form dough. Divide, wrap, and chill for 1 hour.
- Toss cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract. Taste and adjust the sweetness.
- Roll one dough disc, fit it into a 9-inch pie dish. Add filling. Top with second crust or lattice.
- Brush with egg wash (egg + milk), sprinkle with sugar. Bake at 375°F for 50–60 minutes. Cool 2 hours.
- Serve in a white ceramic pie dish with powdered sugar, ice cream, whipped cream, and coffee.
Notes
- Use fresh cherries for the best flavor.
- Store in the fridge for 4 days or freeze for 3 months.
- Try vegan or mixed berry variations.
- Pair with tea.
