Homemade Cherry Pie from Scratch

Finding a cherry pie that combines a perfectly flaky crust with a luscious, sweet-tart filling can be challenging, especially if you’re aiming to make it from scratch. Many store-bought versions fall short of the homemade taste and texture that define this classic dessert.

The frustration of ending up with a soggy crust or a filling that’s too runny is all too common. Homemade pie often seems out of reach, requiring time and precision that can deter even the most enthusiastic bakers.

This recipe for homemade cherry pie offers a straightforward approach to creating a delicious, from-scratch dessert. With a detailed guide on making the crust and filling, you’ll achieve a pie that’s both beautiful and delectable, capturing the essence of traditional cherry pie with ease.

Ingredients

For the Pie Dough

• 300 grams (2 1/2 cups) all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup (50 grams) granulated sugar
• 1 cup (225 grams) very cold butter
• 6 tablespoons ice water

For the Cherry Filling

• 4 cups (650 grams) fresh cherries, pitted and halved
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons fresh lemon juice
• 50 grams (5 tablespoons) cornstarch
• 1/2 cup granulated sugar (additional)
• 2 tablespoons butter
• 1/2 teaspoon almond extract (optional)

Instructions

Making the Pie Dough

1. Combine Dry Ingredients: Start by mixing the flour, salt, and sugar in a large bowl. Whisk them together to ensure everything is evenly distributed.
2. Incorporate Butter: Cut the cold butter into small pieces and add it to the flour mixture. Use your hands or a pastry cutter to blend the butter into the flour until you get a mix that looks like coarse crumbs with some larger chunks of butter.
3. Add Water: Gradually mix in the ice water until the dough starts coming together. You want it to hold together when pressed, so adjust the water if needed.
4. Chill the Dough: Turn the dough out onto a clean surface and gently press it together to form layers. Divide it into two portions—one a bit larger for the bottom crust, and the other for the top. Shape each portion into discs, wrap them in wax paper, and chill in the fridge for at least 30 minutes.

Preparing the Cherry Filling

1. Prep the Cherries: If you’re using fresh cherries, pit and halve them. For frozen cherries, thaw and drain them, making sure to keep the juice.
2. Cook the Filling: In a medium pot, mix the cherries, sugar, and lemon juice. Cook over medium heat, stirring frequently until the cherries start to bubble and release their juices.
3. Thicken the Filling: Combine cornstarch and extra sugar in a small bowl, then gradually add this mixture to the bubbling cherries. Stir until the filling thickens. Add the butter and almond extract (if using) and stir until the butter is melted. Remove from heat and let it cool.

Assembling the Pie

1. Preheat Oven: Heat your oven to 425°F (220°C).
2. Roll Out Dough: On a floured surface, roll out the larger dough disc into a 13-inch circle for the bottom crust. Roll out the smaller disc into a 12-inch circle for the top. If the dough is too cold and cracks, let it warm up a bit before rolling.
3. Fit the Dough: Carefully transfer the rolled-out dough into a 9-inch pie dish. Press it into place without stretching. Trim off any excess dough.
4. Add the Filling: Spoon the cooled cherry filling into the bottom crust.
5. Top the Pie: If you’re using the second piece of dough for a lattice top, cut it into strips and arrange them in a crisscross pattern. For a whole top crust, simply place it over the filling. Trim and crimp the edges of the dough to seal.
6. Egg Wash: Mix an egg with a tablespoon of milk or cream and brush this over the top of the pie to give it a nice, golden finish. You can sprinkle some coarse sugar on top for added sweetness and crunch if you like.

Baking the Pie

1. Bake: Place the pie in the oven and bake at 425°F (220°C) for 20 minutes. Then lower the temperature to 375°F (190°C) and bake for another 30 to 40 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil.
2. Cool: Let the pie cool before slicing to ensure the filling sets properly.

Enjoy your homemade cherry pie!