Classic Homemade Cherry Pie: A Slice of Summer Bliss
Imagine pulling a golden, flaky-crusted pie from the oven, its ruby-red filling bubbling through a delicate lattice top. The scent of buttery pastry and tart-sweet cherries fills the air, mingling with whispers of vanilla and a hint of citrus. This isn’t just dessert—it’s a symphony of textures and flavors: the crisp crust shattering into tender layers, the juicy cherries clinging to each bite, and that perfect balance between tangy and sweet that makes you reach for a second slice before the first is even gone.
A Pie Steeped in Memories
Every summer, my grandmother would stand at her sunlit countertop, flour dusting her apron like fresh snow, as she rolled out pie dough with a rhythm born of decades of practice. “Cherry pie,” she’d say, “is love baked into a crust.” It wasn’t just about the fruit or the technique—it was about patience. Waiting for the cherries to sweeten on the tree, coaxing the dough into something tender yet sturdy, and gathering everyone around the table to savor it warm, with melting vanilla ice cream pooling into the crevices. To this day, the first bite takes me back to her kitchen, where time seemed to slow and joy was always served à la mode.
What You’ll Need to Bake the Perfect Cherry Pie
For the Double Crust:
– 2 ½ cups (315g) all-purpose flour (*or a 1:1 gluten-free blend for a GF option*)
– 1 cup (226g) cold unsalted butter, cubed
– 1 tsp salt
– 1 tbsp granulated sugar
– 6-8 tbsp ice water
For the Filling:
– 5 cups (700g) fresh or frozen pitted cherries (*see FAQ for canned alternatives*)
– ¾ cup (150g) granulated sugar
– ¼ cup (30g) cornstarch (*or tapioca starch for a clearer filling*)
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– ½ tsp almond extract (optional, but *highly* recommended)
– 1 tbsp cold butter, diced
Optional: 1 egg + 1 tbsp milk (for egg wash), coarse sugar for sprinkling
Crafting Your Cherry Pie, Step by Step
1. **Make the Dough:** In a food processor, pulse flour, salt, and sugar. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until the dough just comes together. Divide into two disks, wrap in plastic, and chill for 1 hour.
– *Tip: Grate frozen butter for extra flakiness!*
2. **Prep the Filling:** Toss cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract. Let sit 15 minutes to macerate.
3. **Roll & Assemble:** On a floured surface, roll one dough disk into a 12” circle. Fit into a 9” pie dish. Add filling, dot with butter. Roll the second disk into a 12” circle, then slice into strips for a lattice weave (or leave whole for a full top crust). Crimp edges to seal.
– *Trick: Chill the pie for 20 minutes before baking to prevent shrinkage.*
4. **Bake to Golden Perfection:** Brush crust with egg wash, sprinkle with sugar, and bake at 375°F (190°C) for 50-60 minutes, until bubbly and browned. Shield the edges with foil if they darken too quickly.
5. **Let It Rest:** Resist cutting for at least 2 hours! This lets the filling set—no soupy slices.
Your Cherry Pie Questions, Answered
**Can I use canned cherries?**
Absolutely! Drain two 14.5-oz cans of tart cherries (reserve ¼ cup juice) and adjust sugar to ½ cup since canned cherries are often sweeter.
**How do I store leftovers?**
Cover loosely at room temp for up to 2 days, or refrigerate for 5 days. Reheat slices in the oven for that just-baked crispness.
**Can I freeze the pie?**
Yes! Freeze unbaked pie (wrap tightly) for up to 3 months. Bake from frozen, adding 20-30 minutes to the cook time.
**My crust is soggy. Help!**
Blind-bake the bottom crust for 10 minutes before adding filling. Or, sprinkle a thin layer of crushed graham crackers on the dough to absorb excess juice.
**What’s the best way to serve it?**
Warm, with a scoop of vanilla ice cream or a dollop of whipped cream. For breakfast? We won’t judge.
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There you have it: a cherry pie that’s equal parts nostalgia and indulgence. Whether you’re celebrating summer’s bounty or craving a cozy dessert, this recipe promises a buttery, fruit-filled hug in every bite. So tie on that apron, dust off your rolling pin—and let’s make some memories, one slice at a time. 🍒✨