Fresh Cherry Pie
Bask in the essence of summer with this irresistible Fresh Cherry Pie, a classic dessert bursting with the natural sweetness of juicy, pitted cherries. This easy-to-follow recipe combines a perfectly flaky, golden crust with a luscious cherry filling enhanced by hints of vanilla and a splash of bright lemon juice. Finished with a glossy egg wash and optional coarse sugar for a delightful crunch, this homemade cherry pie is as stunning as it is delicious. Whether you opt for a traditional full crust or a decorative lattice top, this pie bakes to bubbly perfection in just under an hour. Serve it slightly warm or fully cooled, paired with a scoop of creamy vanilla ice cream or whipped topping, for an unforgettable treat that’s perfect for any occasion.
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Ingredients
- 900 grams fresh cherries, pitted
- 150 grams granulated sugar
- 30 grams cornstarch
- 15 ml lemon juice
- 5 ml vanilla extract
- 15 grams unsalted butter, cubed
- 2 pieces pie crust dough (homemade or store-bought)
- 1 piece egg, beaten (for egg wash)
- 15 grams coarse sugar (optional, for topping)
Directions
Step 1
Preheat your oven to 190°C (375°F) and place a baking sheet on the lower rack to catch any drips from the pie.
Step 2
In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well to coat the cherries evenly. Let the mixture sit for 10 minutes to allow the cherries to release their juices.
Step 3
Roll out one piece of pie crust dough on a floured surface until it is large enough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any overhang to about 1 inch.
Step 4
Pour the cherry mixture into the prepared pie crust, spreading it out evenly. Dot the filling with the cubed unsalted butter.
Step 5
Roll out the second piece of pie crust dough and place it over the cherry filling as a full crust or cut into strips to create a lattice top. Seal the edges by pinching the bottom and top crusts together, then trim any excess dough.
Step 6
If using a full crust, cut a few small slits in the top to allow steam to escape. If creating a lattice, skip this step.
Step 7
Brush the top crust or lattice with the beaten egg to create a glossy finish. Sprinkle coarse sugar over the top, if desired.
Step 8
Bake the pie on the preheated baking sheet for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Step 9
Remove the pie from the oven and let it cool completely on a wire rack, about 2-3 hours, to allow the filling to set before slicing and serving.
Step 10
Serve the cherry pie as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Nutrition Facts
| Serving size | 1680 grams (1680.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4010 |
| Total Fat 168.80g | 216% |
| Saturated Fat 59.70g | 299% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 219mg | 73% |
| Sodium 2076mg | 90% |
| Total Carbohydrate 588.50g | 214% |
| Dietary Fiber 29.20g | 104% |
| Total Sugars 291.40g | |
| Protein 46.50g | 93% |
| Vitamin D 48IU | 242% |
| Calcium 200mg | 15% |
| Iron 12mg | 66% |
| Potassium 2347mg | 50% |
Source of Calories