The Best Cherry Pie You'll Ever Eat
The Best Cherry Pie has a deliciously gooey sweet cherry filling, not soupy or runny, the perfect amount of tartness, a flaky all-butter pie crust, and a dollop of vanilla ice cream on top!Forget all the other cherry pie recipes: this one gives you the perfect texture and flavor!
Ingredients
- 2 discs pie crust (I used my Homemade Pie Crust Recipe to make mine)
- 2 lbs or 5 cups (800 g) whole fresh cherries (when pitted you should get around 1.3 lb or 570 g cherries)
- 2 tbsp (30 ml) freshly-squeezed lemon juice
- 3/4 cups (150 g) white granulated sugar
- 1/4 cup + 1 tbsp (50 g) tapioca starch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1 tbsp (15 g) unsalted butter (for topping)
- 1 egg yolk + 1 tablespoon milk (beaten, for the egg wash)
Makes: 9inch round, 2inch height
Instructions
- Make the pie crust following my Homemade Pie Crust recipe or using your favorite pie crust recipe. This can be done 1 or more days ahead of time, if desired.
- Clean and pit the cherries using a cherry pitter (I recommend this one if you don't have one already). If you don't have a pitter, you can use a round piping tip or a straw.
- Make the cherry pie filling. In a large bowl, add the pitted cherries, lime juice, sugar, tapioca starch, vanilla extract, almond extract, and coconut extract. Stir until combined.
- Preheat the oven to 400F (200C).
- Prepare the pie. On a lightly floured work surface, roll out one of the chilled discs of pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish and carefully place it into your pie plate. Add the cherry filling to the pie dough, making sure you pour in all the extra liquid that's in the bowl.
- Make the lattice crust for the top layer. Remove the second disc of pie dough from the refrigerator and roll it out into a 12-inch (30 cm) circle then use a knife to cut out 10 stripes about 1/2-inch wide (1.25 cm) each. Lay the strips of pie dough over and under one another, pulling back strips as needed to weave. Trim off any extra dough from the ends of the strips, then press them into the bottom layer of the crust and flute the edges.
- Make the egg wash. Beat the egg yolk with the milk until combined and smooth then brush the crust of the pie with your prepared egg wash and sprinkle with sugar. Finally, add the small butter cubes on top of the cherry pie filling, right in the holes left by the lattice crust.
- Bake in the middle rack of your oven for 40-50 minutes or until the pie filling begins to bubble around the sides of the pie. As a rule of thumb, once the filling is bubbling you want to let it cook for another 3-5 minutes then remove the pie from the oven. If the crust is browning too quickly, cover the pie with a layer of aluminum foil greased with non-stick spray or vegetable oil. Allow to cool down to room temperature (about 2-3 hours), serve, and enjoy!
Notes
Storing Instructions: store cherry pie covered at room temperature for up to 2-3 days. If you wish to store it for longer than that, store covered in the refrigerator for a total of 4-5 days.
Make-Ahead Instructions: there are 2 ways you can make this pie ahead of time. You can either make the pie crust ahead of time and chill it in the refrigerator for up to 2 days or freeze it for up to 2 months, then when you're ready to make your cherry pie, follow the recipe starting with step 2. Or you can make and bake the pie 1 day ahead of time, allow it to cool down completely, cover it, store it at room temperature and serve it the next day.
Reheating Instructions: cherry pie can be enjoyed at room temperature, chilled, or it can be reheated using any of these methods. To reheat in the oven, preheat the oven at 300F (150C) and reheat the pie covered with a layer of aluminum foil to keep it from over-browning and reheat for 15-20 minutes (best method). To reheat in the microwave, reheat in 30-second intervals until heated through (microwaving may turn the crust chewy so I only recommend this if you’re in a rush). To reheat on the stovetop, reheat in a skillet over medium heat covered with a lid for 4-5 minutes or until heated through (this is a good method if you want to crisp up the bottom of the pie).
Nutrition
Calories: 490kcalCarbohydrates: 118gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 37mgSodium: 3mgPotassium: 1188mgFiber: 11gSugar: 93gVitamin A: 441IUVitamin C: 39mgCalcium: 74mgIron: 2mg
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