Cherry Pie Recipe

This Cherry Pie Recipe is a classic and homemade recipe, which is made with fresh sweet cherries and a flaky crust. It’s the perfect summer dessert, ready in about 1 hour and 45 minutes, plus chilling and cooling time.

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Cherry Pie Recipe Ingredients

For the crust:

• 1 1/2 sticks cold salted butter, cut into pieces
• 3/4 cup cold vegetable shortening, cut into pieces
• 3 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 5 Tbsp. cold water
• 2 Tbsp. sugar
• 1 Tbsp. white vinegar
• 1 tsp. kosher salt

For the filling:

• 6 cups fresh Bing or other sweet cherries, pitted (about 2 pounds)
• 1 cup sugar
• 2 Tbsp. balsamic vinegar
• 1/4 cup cornstarch
• 1/4 cup lemon juice (from about 2 lemons)
• Vanilla ice cream, for serving

How To Make Cherry Pie Recipe

1. Make the pie dough: In a large bowl, work the cold butter and shortening into the flour with a pastry cutter until it resembles coarse meal. In a small bowl, beat 1 egg with a fork, then add it to the flour mixture along with the cold water, sugar, vinegar, and salt. Stir gently until the dough just comes together.
2. Chill the dough: Divide the dough in half, form each into a ball, and place them in separate resealable plastic bags. Flatten each into a 1/2-inch thick disk and place in the freezer to chill.
3. Cook the cherry filling: In a medium saucepan, combine the cherries and sugar over medium heat. Cook for about 5 minutes, until the juices are hot and bubbly. Stir in the balsamic vinegar. In a small bowl, whisk together the cornstarch and lemon juice to create a slurry, then stir it into the cherry mixture.
4. Thicken and cool the filling: Continue to cook the filling, stirring, for 2 to 3 minutes until it becomes glossy and thickened. Remove from the heat and let it cool completely, about 30 minutes.
5. Assemble the pie: Preheat the oven to 375°F with a rack in the lowest position. Roll out one disk of dough into an 11-inch round and fit it into a 9-inch pie pan. Pour the cooled cherry filling into the crust.
6. Add the top crust: Roll out the second disk of dough to the same size and place it over the pie. Trim the excess dough, then crimp the top and bottom crusts together to seal. Cut a few vents in the top crust.
7. Bake the pie: Beat the remaining egg to create an egg wash. Brush it over the top crust and sprinkle generously with sugar. Place the pie on a foil-lined baking sheet and bake for about 1 hour and 10 minutes, until the crust is golden and the filling is bubbly. Let the pie cool for at least 2 hours before slicing.

Recipe Tips

• How to get a flaky crust? The secret is using very cold butter and shortening and not overworking the dough. The small pieces of fat will melt during baking, creating steam pockets that result in a flaky texture.
• Why use balsamic vinegar in a cherry pie? The balsamic vinegar adds a subtle depth and complexity that enhances the flavor of the cherries and balances the sweetness of the filling.
• How to prevent a soggy bottom crust? Cooking the filling first and allowing it to cool completely is the most important step. This thickens the juices so they don’t soak into the bottom crust during baking.
• How do I know when the pie is done? Look for a deep, golden-brown crust and a filling that is thick and actively bubbling through the vents you cut in the top.

What To Serve With Cherry Pie

This classic American dessert is perfect on its own, but it’s iconic when served with a creamy topping.

• A scoop of vanilla bean ice cream
• A dollop of fresh, unsweetened whipped cream
• A slice of sharp cheddar cheese (a classic New England tradition)

How To Store Cherry Pie

• Refrigerate: Once cooled, cover the pie loosely with plastic wrap or foil. It can be stored in the refrigerator for up to 4 days.

Cherry Pie Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 70g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 14g
• Sodium: 400mg
• Fiber: 4g
• Sugar: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Turtle Pie Recipe
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