Classic cherry pie is one of the much-loved summertime pies. You don’t need special ingredients, and the pie is deliciously satisfying with fresh filling and the flakiest lattice crust. Follow this classic cherry pie recipe and see how easy it is to make a tasty pie.
Basic Recipe Information
- Approximate prep time: 25 minutes
- Approximate cooking time: 1 hour
- Servings: 6-8 Pieces
- 9-inch pie pan
- Mixing bowl
- Large saucepan
- Rolling pin
- Sharp knife
- Measuring spoons and cups
Before we list the ingredients, let’s briefly talk about the cherries. The amount of sugar and lemon juice in the classic cherry pie recipe will differ depending on the type of cherries you use ( sweet or tart berries). You can use pitted fresh or frozen cherries, but the latter should be well thawed and drained.
For 2 1/2 lbs of sweet cherries (5 cups), you will need 3/4 cup (150g) of granulated sugar. When it comes to sour cherries, you increase the sugar to 1 cup (200g).
With sweet cherries, you will need 2 tablespoons of lemon juice. If it is the tart cherries, you will use 1 1/2 teaspoons.
Other classic cherry pie ingredients include:
- 3 tablespoons (22.5 g) cornstarch
- 1/4 teaspoon salt
- 1 tablespoon (13g) vanilla extract
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon coarse sugar, to sprinkle
- 2 pie crusts (if box frozen, thaw)
- Milk for brushing crust
Step 1: Prepare the cherry filling.
Put 3 cups of the cherries in a large saucepan. Add in sugar, corn starch, salt, lemon juice, and vanilla extract. Whisk thoroughly. Cook while stirring the cherry filling over medium heat for approximately 6 to 8 minutes, or until it starts to thicken. Take the saucepan from the heat and transfer the filling to a mixing bowl. In the bowl, add the remaining cherries and stir to combine. Let the mixture cool.
Step 2: Transfer one pie crust to the pan.
Roll the crust on a floured surface as the cherry filling cools to make it a 13-inch diameter circle. Unroll it and gently place it over the 9-ich pie pan. Using a sharp knife, trim the edges so that the crust fits well in the pan.
Step 3: Prepare for baking.
Preheat the oven to 3750F. Line up a rimmed baking sheet with bakery paper for even baking and adjust the rack to the lower third.
Step 4: Pour in the cherry filling.
Transfer the filling into the pie crust on the pan. Makes sure to spread the mixture evenly, and then place dots of butter on top.
Step 5: Prepare the second pie crust.
Unroll and cut the crust into 3/4 to 1-inch strips with a sharp knife. Organize the pieces to form a lattice pattern on top of the pie. Merge the edges with the base pie crust. Then, make a few slits in the middle of the top crust. Well, this will allow steam to escape when baking the classic cherry pie.
Step 6: Sprinkle coarse sugar.
Brush the top of the pie crust with a small amount of milk before sprinkling the sugar.
Step 7: Bake.
Place your cherry pie on the baking sheet. Place on the center shelf and Bake at 3750F until you see the crust turn golden brown. You will also see bubbles through the slits. Baking your classic cherry pie should take 40 minutes to 1 hour.
Once cooked, remove the pie from the oven and wait for at least four hours for the dish to cool on a wire cooling rack before serving.
How to serve and garnish
Once cooled, slice the pie and pair it with vanilla ice cream. If desired, you can sprinkle a little powdered sugar over it to garnish.