I can't tell what my family likes more: the cherry in the cherry pie or the crust itself. There's no question that both of them together make a good pie, great. But there is something about using just the right cherries with a golden-brown pie crust that is crisp and flakey with a sprinkle of sugar.
This is one of my favorite cherry pie recipes. It calls for real cherries, but your favorite store-bought brand will also work. It's easy to follow and is always so good. Pies and crusts are tricky and there's an art to it. So just have fun! If you make a mistake, take a picture of it, smile and learn from it. And, as I have learned when I make mistakes, I still give them to my boys and 9 times out of 10...they don't even know it. ;)
Cherry pies (like most fruit pies) are PERFECT for our fruitier tasting vanilla extract like Tongan or Tahitian. Tongan actually has subtle cherry tones that add perfectly to the natural flavor of cherries.
Have fun and let me know what you think!
- 2½ cups (350 grams/12.3 ounces) all-purpose flour
- 1 teaspoon salt
- 1-2 tablespoons granulated sugar
- 1 cup (2 sticks/227 grams) cold butter, cut into small cubes
- ¼ – ½ cup (60-120 ml) very cold water
Instructions
- Process flour, salt, and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses. Add ¼ cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
- Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Divide ball to half, then flatten each one slightly with your hands to form a 1-inch thick disc. Wrap each disc with a plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.
- If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
Filling
- 5 cups stemmed and pitted fresh dark sweet or sour cherries (2 pounds whole unpitted cherries)
- ¾ cup (150 g) granulated sugar for sweet cherries, or 1 cup (200 g) for sour cherries
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons freshly squeezed lemon juice for sweet cherries, or 1½ teaspoons for sour cherries
- Grated zest from ½ lemon
- ½ teaspoon vanilla extract
- ½ teaspoon Kirsch, optional
- 2 tablespoons unsalted butter, cut into mini cubes
- Cream or milk, for brushing the top crust
- Coarse or granulated sugar, for sprinkling
Instructions
- Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
- Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. Set aside for 10 minutes.
- Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
- Spread cherry filling in an even layer onto pie crust, and dot with butter on top. Place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.
- Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
- Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
- Serve warm or at room temperature.
This recipe from one of my favorite places: prettysimplesweet.com
