Cherry Pie

There’s something so nostalgic and comforting about a classic cherry pie. The way the sweet, slightly tart cherries bubble up through a golden, flaky crust just screams “homemade goodness.” This pie is perfect for any occasion, from cozy family dinners to special celebrations, and it’s always a hit. Trust me, once you make this cherry pie, you’ll want to bake it again and again. It’s like a warm hug in dessert form.

Why You’ll Love Cherry Pie:

• Bursting with Flavor: The filling is perfectly balanced—tart cherries with just the right amount of sweetness, making each bite a burst of flavor.
• Flaky, Buttery Crust: The homemade crust is flaky, buttery, and golden brown. It’s the perfect match for the juicy cherry filling.
• Easy to Make: While homemade pies can seem intimidating, this cherry pie comes together easily and doesn’t require fancy techniques. You’ll feel like a pro with just a few simple steps.
• A Crowd Favorite: There’s something magical about a classic fruit pie—it’s always a crowd-pleaser. Whether you’re sharing it at a family gathering or serving it at a dinner party, this pie will be the star of the show.

Ingredients:

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small cubes
• 6-8 tablespoons ice water

For the Filling:

• 4 cups fresh or frozen tart cherries (or use a mix of sweet and tart cherries)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract (optional, but adds great flavor!)
• 1 tablespoon butter (to dot on top of the filling)
• 1 egg (for egg wash)
• 1 tablespoon sugar (for sprinkling)

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions:

1. Make the Crust

Start by preparing the pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just begins to come together.

Turn the dough out onto a lightly floured surface and knead it a few times until it forms a ball. Divide the dough in half, shape each half into a disc, and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes before rolling it out.

2. Prepare the Filling

In a medium bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Stir until the cherries are coated with the sugar and cornstarch mixture.

3. Roll Out the Dough

Once the dough has chilled, remove one disc from the fridge and roll it out on a floured surface into a 12-inch circle. Carefully place the rolled dough into a 9-inch pie pan, pressing it gently to fit into the bottom and sides of the pan. Trim any excess dough, leaving a small overhang.

4. Assemble the Pie

Pour the cherry filling into the prepared pie crust, making sure to spread it out evenly. Dot the filling with small pieces of butter. Roll out the second disc of dough and place it on top of the pie. Trim the excess dough, then crimp the edges together to seal the pie.

Make a few slits in the top crust to allow steam to escape. Brush the top with a light egg wash (beat 1 egg with 1 tablespoon of water) and sprinkle a little sugar on top for a nice, golden finish.

5. Bake the Pie

Preheat your oven to 375°F (190°C). Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.

6. Cool and Serve

Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

Tips for the Perfect Cherry Pie:

• Use a Mix of Cherries: While tart cherries are classic, you can mix in some sweet cherries for a balanced flavor that’s not too sour.
• Don’t Overfill: You want a generous amount of filling, but be careful not to overstuff the pie, as it could cause the juices to overflow and make a mess.
• Let the Pie Cool: Patience is key. Let the pie cool completely before slicing to prevent the filling from spilling out.

Nutrition Facts (per serving, assuming 8 servings):

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 3g

How to Serve Cherry Pie:

• With Ice Cream: A scoop of vanilla or cinnamon ice cream goes perfectly with the warm, tangy cherry filling.
• Whipped Cream: A dollop of freshly whipped cream is an easy and delightful topping for a rich dessert like cherry pie.
• At Gatherings: Cherry pie is always a winner at potlucks, holiday meals, or any family dinner. It’s a dessert everyone will love!

Frequently Asked Questions (FAQ)

Q1: Can I use frozen cherries for this pie?
A1: Absolutely! Frozen cherries work just as well as fresh. If using frozen cherries, let them thaw and drain excess liquid before making the filling.

Q2: Can I make the crust ahead of time?
A2: Yes, you can prepare the crust and store it in the refrigerator for up to 2 days or freeze it for up to 1 month. Let it thaw in the fridge before using.

Q3: How do I prevent the crust from getting soggy?
A3: To prevent a soggy crust, make sure to bake the pie long enough so the filling is bubbling and thickened. Also, try brushing the bottom of the crust with an egg wash before adding the filling.

Q4: Can I make this pie gluten-free?
A4: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a good gluten-free pie crust recipe.

Q5: How can I store leftovers?
A5: Store leftover cherry pie in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Q6: Can I use a store-bought crust?
A6: Yes! If you’re short on time, store-bought pie crust is a great shortcut. Just be sure to follow the instructions on the package.

Q7: Can I make cherry pie with other fruits?
A7: Yes! You can substitute cherries with other fruits like blueberries, peaches, or mixed berries. Just be sure to adjust the sugar and cornstarch based on the sweetness and juiciness of the fruit.

Q8: How do I know when the pie is done baking?
A8: The crust should be golden brown, and the filling should be bubbly. If the crust starts to over-brown, cover the edges with foil to prevent burning.

Q9: Can I freeze cherry pie?
A9: Yes, you can freeze the pie before baking or after it’s baked. Just wrap it tightly in plastic wrap and aluminum foil. Bake from frozen for 45-50 minutes.

Q10: What’s the best way to slice the pie?
A10: Use a sharp knife and make sure the pie has cooled for at least 2 hours before slicing. This will ensure the filling stays intact as you cut.

Conclusion:

Cherry pie is a timeless classic that’s sure to bring joy to any occasion. With its flaky crust, juicy cherry filling, and easy-to-follow recipe, it’s a dessert that will impress every time. Whether you’re making it for a family gathering or simply treating yourself, this cherry pie is guaranteed to be a hit. Don’t forget the whipped cream or ice cream—every bite is like a little slice of heaven!

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