Best Cherry Pie Recipe: A Slice of Summer Perfection

Is there anything that screams summer quite like a perfectly baked cherry pie? The vibrant color, the sweet-tart burst of flavor, the flaky, buttery crust… it’s a dessert that evokes memories of picnics, family gatherings, and warm summer evenings. But achieving that perfect cherry pie can feel daunting. Fear not! This recipe is designed to guide you through every step, ensuring a stunning and delicious cherry pie that will impress your family and friends. Get ready to bake the best cherry pie you’ve ever tasted!

Why This Recipe Works

This isn’t just another cherry pie recipe; it’s the culmination of years of testing and tweaking to achieve the ideal balance of flavors and textures. Here’s why this recipe stands out:

• Perfectly Balanced Sweetness: We use a combination of granulated sugar and a touch of almond extract to enhance the natural sweetness of the cherries without being cloying.
• Thick and Juicy Filling: Cornstarch and tapioca starch work together to create a lusciously thick filling that holds its shape beautifully when sliced, without being gummy.
• Flaky, Buttery Crust: The all-butter crust is made using cold butter and ice water, creating layers of flaky goodness that melt in your mouth. We also provide clear instructions for achieving a perfectly crimped edge.
• Fresh or Frozen Cherries: This recipe is adaptable! Whether you have access to fresh, seasonal cherries or prefer the convenience of frozen, you can achieve fantastic results. We’ll guide you through the adjustments needed for each.
• Detailed Instructions: We break down each step with clear instructions and helpful tips to ensure your success, even if you’re a beginner baker.

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
• ½ cup ice water, plus more if needed

For the Cherry Filling:

• 6 cups pitted cherries (fresh or frozen, see notes below)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 tablespoons tapioca starch
• 1 tablespoon lemon juice
• ½ teaspoon almond extract
• 2 tablespoons butter, cut into small pieces

For the Egg Wash (Optional):

• 1 egg
• 1 tablespoon milk or water
• Coarse sugar, for sprinkling (optional)

Instructions

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating flaky layers.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
4. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, resulting in a more tender and easier-to-roll crust.

Making the Cherry Filling:

1. Prepare the Cherries: If using fresh cherries, pit them. If using frozen cherries, thaw them slightly (they should still be mostly frozen) and drain off any excess liquid.
2. Combine Ingredients: In a large bowl, combine the cherries, sugar, cornstarch, tapioca starch, lemon juice, and almond extract. Stir gently to coat the cherries evenly.

Assembling the Pie:

1. Preheat Oven: Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang.
3. Add the Filling: Pour the cherry filling into the pie crust. Dot the filling with the small pieces of butter.
4. Roll Out the Top Crust: Roll out the remaining disc of dough into a 12-inch circle. Cut slits in the top crust to allow steam to escape during baking.
5. Cover the Pie: Carefully place the top crust over the filling. Trim any excess dough, leaving about a 1-inch overhang.
6. Crimp the Edges: Crimp the edges of the crust together to seal the pie. You can use a fork to press down the edges or create a decorative crimped edge with your fingers.
7. Egg Wash (Optional): In a small bowl, whisk together the egg and milk (or water). Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired. This will give the pie a beautiful golden-brown color.
8. Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent the pie loosely with aluminum foil.
9. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. Patience is key!

Tips for Success

• Keep Ingredients Cold: Cold butter and ice water are essential for creating a flaky crust.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and preventing the crust from shrinking during baking.
• Use a Pastry Blender or Your Fingertips: These tools help to cut the butter into the flour without melting it.
• Don’t Skip the Slits: Cutting slits in the top crust allows steam to escape, preventing the filling from bubbling over and creating a soggy crust.
• Bake on a Baking Sheet: Placing the pie on a baking sheet will catch any drips and prevent your oven from getting messy.
• Cool Completely Before Slicing: This allows the filling to set properly, making it easier to slice and serve.
• Adjust Sugar to Taste: The sweetness of cherries can vary. Taste the filling before baking and adjust the sugar accordingly.
• For a Lattice Top: Instead of a full top crust, cut the second disc of dough into strips and weave them into a lattice pattern over the filling.

Storage Instructions

Leftover cherry pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To prevent the crust from becoming soggy, cover the pie loosely with plastic wrap or aluminum foil. You can also freeze the baked pie for up to 3 months. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

FAQ

Q: Can I use canned cherry pie filling?

A: While you can use canned cherry pie filling in a pinch, the flavor and texture will not be as good as using fresh or frozen cherries. We highly recommend making your own filling for the best results.

Q: My crust is shrinking during baking. What am I doing wrong?

A: Shrinking crust is usually caused by overworking the dough or not chilling it properly. Make sure to mix the dough just until it comes together and chill it for at least 2 hours before rolling it out.

Q: My filling is too runny. How can I fix it?

A: Make sure you are using the correct amount of cornstarch and tapioca starch. You can also add a tablespoon or two of instant tapioca to the filling to help thicken it up.

Q: Can I make this pie ahead of time?

A: Yes, you can make the pie crust ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. You can also assemble the pie a day ahead of time and store it in the refrigerator, unbaked, until ready to bake. Add about 10-15 minutes to the baking time if baking from cold.

Q: What kind of cherries are best for cherry pie?

A: Tart cherries, such as Montmorency cherries, are the most popular choice for cherry pie. Their tartness balances the sweetness of the sugar and creates a complex and delicious flavor. Sweet cherries, such as Bing cherries, can also be used, but you may need to reduce the amount of sugar in the recipe.

Conclusion

This cherry pie recipe is more than just a set of instructions; it’s a journey to creating a truly exceptional dessert. From the flaky, buttery crust to the sweet-tart, juicy filling, every element is designed to deliver a slice of summer perfection. So, gather your ingredients, put on your apron, and get ready to bake a cherry pie that will be the star of any occasion. Enjoy!