Description
This homemade cherry pie recipe features a luscious filling made from fresh, pitted cherries combined with sugar, cornstarch, lemon juice, and vanilla extract, all encased in a flaky, golden pie crust. Baked to perfection until bubbly and golden, it’s a classic dessert that’s perfect for any occasion.
Ingredients
Scale
Filling Ingredients
- 4 cups fresh cherries, pitted
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare the cherries: Wash and pit the fresh cherries carefully to remove any stems and pits, ensuring they are ready for the filling.
- Mix the filling: In a bowl, combine the pitted cherries with sugar, cornstarch, lemon juice, and vanilla extract. Stir well and let the mixture sit to meld the flavors and thicken slightly.
- Prepare the crust base: Roll out half of the pie dough on a floured surface to an even thickness and gently place it into your pie dish without stretching to prevent shrinking during baking.
- Assemble the pie: Pour the cherry filling evenly into the crust-lined pie dish. Roll out the remaining dough for the top crust, then either cut slits for steam to escape or create a decorative lattice pattern over the filling.
- Bake the pie: Preheat your oven to 425°F (220°C). Bake the assembled pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Cool and serve: Allow the pie to cool for at least one hour before slicing to let the filling set properly. Serve warm, optionally with whipped cream or ice cream for added indulgence.
Notes
- Use fresh, ripe cherries for the best flavor and texture.
- If you prefer a sweeter pie, you can adjust the sugar quantity slightly.
- For a gluten-free version, use a gluten-free pie crust.
- Make sure to cut vents or lattice on top crust to avoid sogginess from steam.
- Chilling the dough before assembling can help maintain flakiness during baking.
- This pie can be stored covered in the refrigerator for up to 3 days.
