Bursting with bright flavors, this homemade pie features a sweet cherry filling and a wonderfully flaky crust.
It conjures laughter-filled summertime memories of times spent outdoors with loved ones.
Its all-American, its visually striking, its universally loved by all ages, and its just plain delicious.
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The crust in this homemade cherry pie recipe is flaky yet sturdy.
(Yes, you could save time and effort by using a store-bought version instead.)
The filling sets to perfection.
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Serve cherry pie with vanilla ice cream if you like.
Its ideal for a summer barbecue or potluck picnic.
And if you try it and love it, leave a review to let us know.
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The sugar doesn’t melt while baking, and it adds a nice crunch to the crust.
What Is the Difference Between Sweet and Sour Cherry Pie?
For best results, dont confuse the two.
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This recipe is for a sweet cherry pie.
More Delicious Fruit Pie Recipes
Looking for a dessert recipe for dinner or a picnic?
Consider these alternatives:
Ingredients
Dough
2 1/2cups(about 10 5/8 oz.
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)all-purpose flour, plus more for dusting
1Tbsp.granulated sugar
1tsp.kosher salt
1cup(8 oz.
)pitted fresh sweet cherries(from 2 lb.
whole cherries)
3/4cupgranulated sugar
3 1/2Tbsp.cornstarch
1tsp.grated lemon zestplus 2 Tbsp.
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fresh juice (from 1 small [6 oz.]
Add butter; pulse until mixture looks crumbly and butter forms pea-sized pieces, 8 to 10 pulses.
Chill Dough:
Transfer Dough to a clean work surface, and divide evenly into 2 portions.
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Gently press and flatten each portion into a 5-inch disk; wrap each disk tightly in plastic wrap.
Chill until firm, at least 2 hours or up to 3 days.
Roll out Dough:
Unwrap 1 Dough portion.
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Roll into a 12-inch round on a lightly floured work surface.
Transfer and fit Dough round into a 9-inch pie plate; trim overhang to 1/2 inch.
Cut Dough strips:
Roll second Dough portion into a 13-inch round.
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Transfer Dough strips to a lightly floured baking sheet.
Chill Dough in pie plate and Dough strips until ready to use.
Spoon cherry mixture into prepared pie crust, gently pressing into an even layer.
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Sprinkle evenly with butter.
Make lattice crust:
Arrange Dough strips in a lattice design over Filling.
Chill pie:
Fold edges of Dough over itself, and crimp as desired.
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Transfer to refrigerator, and chill until Dough is firm, about 20 minutes.
Meanwhile, preheat oven to 425F with a rimmed baking sheet placed on rack in lower third position.
Brush top and edges of Dough with egg mixture, and sprinkle evenly with turbinado sugar.
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Bake pie:
Place pie on hot baking sheet in preheated oven.
Bake for 15 minutes.
Reduce oven temperature to 375F.
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Slice and serve with vanilla ice cream, if desired.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Christina Daley
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Christina Daley
