Cherry Pie
There is nothing like a good old fashioned cherry pie to top off a summer meal. And while cherries are in full season, there’s no better time than now to make one! Nothing beats the taste of a cherry pie made from scratch with fresh cherries. It really puts the bright red canned stuff to shame. Ever since I started making this recipe, its very hard to go back to canned filling again!
Can I Use Frozen Cherries for Cherry Pie?
You absolutely can! And they are just as good as fresh ones. That’s because they get picked and frozen at peak ripeness and freshness. They don’t ripen after being picked and they don’t sit around in storage at all. This makes them fresher than a lot of stuff in our fridges right now! You can read more facts about fresh vs frozen produce in this informative post by The Canadian School of Natural Nutrition.
Can I Use Canned Cherries?
For sure! You will definitely have to reserve some of the juice it is packed in. Add about 1 cup to the cherries in the skillet so they will have something to cook in.
Why Do I Need to Chill the Pie Before Baking?
Chilling the pie in the freezer for 30 minutes before baking helps to harden the bits of butter in the pastry. When a cold pastry enters a very hot oven, the butter creates bursts of steam within the dough. This makes the pastry very flaky and melt in your mouth.
How Long Does Cherry Pie Keep?
You can safely keep your cherry pie covered on the counter top for 1-2 days. It will taste best this way. In the refrigerator it will last 4-5 days.
Can I Freeze My Cherry Pie After Baking?
Most definitely. Double wrap your baked and cooled pie in plastic and place in a freezer bag or container. It will keep best for 2 months.
Can I Freeze My Pie Raw and Bake Another Day?
You absolutely can! Preheat your oven to 425F/218C just like normal. Brush the pie with egg wash and bake while it is still frozen. This will prevent the crust from becoming soggy. Bake at this temperature for the first 20 minutes or until the crust begins to look brown. Then reduce temperature to 350F/180C and bake another hour or until the filling is bubbling.
I really hope you’ll dive in and make one of these cherry pies soon! Whether you use a store bought crust or a homemade one, this filling will make you never want to use the canned stuff again. Got any questions? Drop them in the comments! And if you do make it, please rate the recipe and let us know how it turned out for you!
You Will Love These Other Classic Pies!
Cherry Pie
Equipment
- Skillet or saucepan
- Wooden spoon
- Cherry pitter
- Rolling Pin
- Small bowl
- Whisk or fork
- Pastry Brush
- Parchment Paper
- Baking Sheet
- Pie plate
Ingredients
- 1 Double crust pastry for a 9 inch pie, unbaked
- 4-5 cups fresh cherries, pitted 2 lbs.
- 2 tablespoons lemon juice
- ¾ cup sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon butter
- ¼ teaspoon almond extract optional
- 1 egg
- 1 tablespoon water
- Turbinado or sanding sugar optional
Instructions
- Combine ¼ cup of the sugar and the cornstarch very well in a small bowl. Set aside.
- Add cherries, remaining ½ cup sugar and lemon juice to a saucepan or skillet. Cook over medium low until very juicy, about 10 minutes. Sprinkle sugar/cornstarch mixture over the cherries and stir well. Add salt.
- Continue to simmer for 1 minute until the juices are completely thickened. Remove from heat. Add butter and almond extract (if using). Stir well and cool completely.
- Fill unbaked pie shell with the cooled cherry filling. Whisk together the egg and water. Brush some of this egg wash onto the edge around the crust.
- Top the pie with the second layer of pastry in a lattice pattern or a closed top. Trim any excess pastry and tuck the crust under itself. Create a fluted or any edge style you like. If you're using a traditional closed top, make little slits in the middle for steam vents. Chill pie in the freezer for 30 minutes.
- Preheat oven to 425℉/218℃. Once the pie is well chilled, place on top of a parchment lined baking sheet. This will catch any leaking while the pie bakes. Brush entire crust with egg wash. Sprinkle with Turbinado or sanding sugar (if using). Bake at 425℉/218℃ for 20 minutes, then reduce temperature to 350℉/180℃ and bake another 45-50 minutes. The crust should be well golden and the cherries bubbling.
- Cool pie for at least 3 hours before serving. Overnight is best. Enjoy with ice cream, whipped cream or nothing at all. Will keep on the counter for up to 2 days, refrigerated up to 5 days.