Best Homemade Cherry Pie

4.60 from 22 votes

This Best Homemade Cherry Pie is gorgeous and can be enjoyed at any time of the year using frozen dark sweet cherries. Using a pre-made pie crust cuts the work in half but still giving you an amazing outcome.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cherries, cherry pie, pie

Servings: servings

Calories: 338kcal

Author: Tara Noland

Equipment

Sweese 157.003 Porcelain Fluted Dessert Salad Plates - 7.4 Inch - Set of 6, Cool Assorted Colors
ORBLUE Pie Server, Essential Kitchen Tool, Serrated on Both Sides, Great for Right or Left Handed Chef, Stainless Steel Flatware , Cake Cutter
Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack)

Ingredients

4 cups Frozen dark sweet cherries thawed
1 cup granulated Sugar
1 tsp Vanilla
1 Lemon zested and juiced
3 tbsp Cornstarch
5 tbsp water
1 pre-made Pie Crust

Instructions

Preheat the oven to 425 degrees Fahrenheit.
In a medium pot, add thawed cherries, lemon zest of 1 lemon, and granulated sugar. Cook over medium heat until the cherries begin to release juice and liquid forms in the bottom of the pot.
Add vanilla and ¼ cup lemon juice into the pot. Continue stirring over heat until the filling warms through and begins to simmer.
In a small bowl, combine the cornstarch and water to form a slurry. Mix until the cornstarch completely dissolves into the water.
Add the slurry into the cherry mixture and stir until the filling thickens (about 3-5 minutes). You will know the filling is ready when it coats the back of a wooden spoon and seems slightly gelatinous.
Remove the filling from the heat and allow it to cool completely as you roll out the pie crust.
Lay one sheet of pie crust in the bottom of an ungreased glass 9×2” pie pan. Use your hands to lightly press the crust into the bottom edges of the pan.
Pour the cooled cherry filling into the bottom crust.
Place the second pie crust over the top of the filling. Use your fingers to pinch together the top and bottom pie crusts around the edges. Then use your thumb and forefinger to press the dough into scalloped edges. Using a knife, cut a few slits in a circle around the center of the pie.
Bake in the oven for about 45 minutes or until the crust is brown.
Remove the pie from the oven and allow it to cool on the countertop for an hour. Then, transfer it to the fridge. Allow the pie to cool completely and set up before serving.
Serve alone or warm with ice cream. Enjoy!

Notes

You can use fresh sweet cherries to make this recipe as well. Follow the same instructions as above.

Adding ¼ tsp of cinnamon is an optional but great addition to the filling.

Keep in mind that the filling will continue to thicken as the pie cooks and cools.

The top piece of pie crust may hang over the edge of the pie plate. In this case, use a knife to trim the pie dough down until it lines up with the edge of the bottom crust. Then, pinch the pieces together.

For a smoother-looking finish to the crust, you can also mix 1 egg with 1 tsp of water to form an egg wash and brush the top piece of crust with this combination.

For a sweeter crust, you can sprinkle some coarse sugar on the pie dough before baking.

After about 20 minutes of baking, the edges of the pie may begin to brown. In this case, place 2” wide strips of aluminum foil around only the edges of the pie, leaving the center uncovered. This will keep the pie edges from burning.

The pie will stay well covered in the fridge for up to 5 days.

Nutrition