Cherry Pie
Submitted by firestorm473
Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the cherry pie you picture when someone says “homemade pie." Flaky double crust, sweet-tart cherries spiced with cinnamon and cloves, and that irresistible butter-dotted filling.
The recipe works beautifully with canned cherries (add a drop of red food coloring for vibrant color) or fresh when they’re in season.
Bake it until the crust turns golden and the filling bubbles through the vents, filling your kitchen with the smell of pure comfort.
Kitchen Tips
- Toss cherries gently: Rough mixing breaks down the fruit and creates mushy filling. Gentle folding keeps cherries intact.
- Cut generous steam vents: Cherry filling bubbles vigorously. Big vents prevent overflow and soggy top crust.
- Cool completely before slicing: Hot filling is liquid. Cooling sets the filling so slices hold their shape instead of collapsing into cherry soup.
Ingredients
Directions
Line 9 inch pie pan with pastry; refrigerate until ready to use.
In large bowl sprinkle cherries with lemon juice.
Mix sugar, flour, salt and spices; add to cherries and mix gently but thoroughly.
Pour into unbaked pastry crust; dot with butter.
Put on top crust; seal and crimp edges; cut slits to let steam escape.
Bake at 400℉ (200℃) for 35 to 40 minutes, or until nicely browned.
Cool.
Note: With canned cherries, add ¼ teaspoon red food coloring along with lemon juice.
FOR BERRY PIE -- Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries.
Vary amount of sugar according to your taste and sweetness of fruit.
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