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Cherry Pie

This recipe guides you through creating a delightful cherry pie from scratch. It involves cooking fresh or frozen tart cherries with a sugar-cornstarch mixture to form a thickened, sweet-tart filling. This is then encased in a homemade pie crust, baked to golden perfection, and cooled to yield a classic, comforting dessert with a perfect balance of fruit and flaky crust.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine French
Servings 1 people
Calories 3051.2 kcal

Equipment

  • 1 Medium Saucepan
  • 1 Small Mixing Bowl
  • 1 Rolling Pin
  • 1 8-9 inch Pie Pan
  • 1 Wire Rack

Ingredients
  

Main

  • 4 cups fresh or frozen tart cherries
  • 1 to 1 1/2 cups granulated sugar
  • 4 tablespoons cornstarch
  • 1/8 tablespoon almond extract optional
  • Your favorite pie crust or pie dough recipe for 2 crust pie
  • 1 1/2 tablespoons butter to dot
  • 1 tablespoon granulated sugar to sprinkle

Instructions
 

  • Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
  • Preheat the oven to 375 degrees F.
  • Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
  • Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Notes

For the cherry filling, accurately measure cornstarch; too little results in a runny pie, too much in a gummy texture. If using frozen cherries, do not thaw them first as they'll release more juice when heated, which is beneficial for the initial cooking step. Ensure the cherry filling is completely cool before adding it to the pie crust to prevent the bottom crust from becoming soggy during baking. When preparing the pie crust, work quickly and keep the dough cold to achieve a flaky texture. Overworking the dough will result in a tough crust. The slit in the top crust is crucial for steam release, preventing the pie from bursting and ensuring even baking. Always allow the pie to cool completely on a wire rack before slicing; this allows the filling to set properly, preventing it from spilling out when cut.