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Cherry Pie

This recipe guides you through baking a classic cherry pie featuring a vibrant, thickened cherry filling nestled in a flaky, two-crust pie. Starting with cooking fresh or frozen tart cherries, the filling is perfectly sweetened and thickened before being baked to golden perfection. It's an intermediate-level dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 1 people
Course: lunch/dinner
Cuisine: French
Calories: 3051.2
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Notes

1. For the best texture and to prevent a soggy bottom crust, ensure your cherry filling is completely cooled before pouring it into the pie shell. Warm filling can steam the bottom crust, making it less crisp.
2. When mixing the sugar and cornstarch, whisk them thoroughly in a separate bowl before adding to the cherries. This prevents lumps and ensures a smooth, consistent thickening of the filling.
3. The almond extract is optional but highly recommended as it beautifully enhances the cherry flavor, adding a layer of complexity without being overpowering.
4. If your pie crust begins to brown too quickly during baking, loosely tent the pie with aluminum foil to prevent over-browning while allowing the filling to finish cooking.
5. Allow the pie to cool fully on a wire rack before slicing. This is crucial for the filling to set properly, ensuring clean slices and preventing it from being runny.