There’s nothing more enjoyable than digging into a freshly baked cherry pie! This pie is as cute as it is tasty! The flaky, buttery crust complements the sweet, juicy cherries that literally explode with each bite!
If making a homemade pie is intimidating to you, have no fear it’s easier than you think. I assure you that this dessert is far from daunting. In fact, it’s exactly why I love to share pie recipes with all of you—to showcase that creating a homemade pie is achievable and a rewarding treat!
This fresh cherry pie features a homemade pie crust. In a pinch you can use a store-bought pie crust but I promise you it will not be as flaky and buttery (and as delicious) as this homemade one.
- Fresh cherries
- Granulated sugar
- Coarse sugar
- Fresh lemon juice
- Almond extract
- All-purpose flour
- Unsalted butter
- Cold Water
Cherry Picking in Beamsville, Ont.
Summer finally feels like it has officially arrived! And oh, how I’ve been craving days like these; jumping in the car, hitting the road and exploring new spots until the sun sets. My good friend Mary and I ditched the city and headed west to Beamsville, Ontario. We found a cute little farm and spent the day cherry picking, wine tasting and then relaxed for a backyard bbq. Just about a perfect summer day if you ask me!
Mary had mentioned to me that she had never gone fruit picking before. I was astonished by this as strawberry picking was a favourite summer activity as a kid followed by handing over all the strawberries to my Grandma to make jam.
Sometimes I forget that not everyone grew up like I did and had the same experiences. But after hearing this news, it was a simple fix! What’s in season to pick? And find a farm to head to! Mary loved it! Who said you had to be a kid to enjoy fruit picking?
I had so much fun climbing the little ladders and dropping handfuls of ripe cherries into my basket. And I couldn’t believe how easy it was. I really didn’t have to worry about rotten ones or searching too hard… they were all ripe, perfect and easy to find – basically jumping off the tree and into my basket!
7 litres of cherries later and a full belly of ‘help yourself’ cherries we headed to a cute vineyard called Angels Gate; sipped on Ontario sparklings, and enjoyed the summer heat! Meanwhile I was wracking my brain with everything I was going to bake, first up – cherry pie! And what a pie it is! Happy summer days filled with cherry pies!
Pitting fresh cherries can be a long and messy process. If you’re looking to save time and the mess, invest in a cherry pitter as it really is a game-changer. Otherwise, use a chopstick to push the cherry pits out of the cherries (you may want to cut a small ‘x’ on the bottom end of the cherry before pushing the chopstick).
How to Make the Perfect Cherry Pie
Step One: Make your pie dough using a food processor or by hand using a pastry blender. Chill the pie dough in the refrigerator for 20-30 minutes. Meanwhile make your cherry filling and let rest while the dough chills. Once the dough is chilled, roll out pastry on a floured work surface bigger than a 9-inch pie dish and gently lay the dough into your pie dish.
Step Two: Trim the edges and reserve the leftover pie dough to use for your lattice top. Prick the bottom of the pie several times with a fork. With the extra pastry re-roll and cut into 9 strips. Then fill the empty pie with the cherry mixture and cherry juice.
Step Three: Then create your lattice top. Don’t worry about it being perfect, just have fun! Add knobs of butter into a few of the lattice holes. Then brush the top of the pie with milk and sprinkle coarse sugar over the top of the pastry. Place the entire pie into the freezer for 10 minutes, then bake until golden brown and the filling is set.Print
Here’s a summer fruit pie, piled high with fresh ripe, plump cherries and topped with a flaky lattice crust. You can’t beat a simple, classic and beautiful cherry pie!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 9 inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1 pie dough recipe
- 5–6 cups pitted fresh cherries
- 1/2 cup sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon fresh lemon juice
- 1 teaspoon almond extract
- milk for brushing pastry
- coarse sugar to sprinkle on top of pie (optional)
- a few knobs of butter to add to pie
- Make pastry following pastry recipe (link is in ingredient list).
- In a large bowl add pitted cherries, sugar, flour, lemon juice, and almond extract.
- On a prepared work surface roll dough out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9 inch pie dish.
- Trim the edges and reserve the dough to use for your lattice. Prick the bottom of the pie several times with a fork. With the extra pastry re-roll and cut into strips (you’ll need 9 strips).
- Fill the pie with the cherry mixture and make your lattice on top. Trim the extra edges and press the pastry edges together.
- Brush the top lattice with milk and sprinkle with coarse sugar. Add a few dollops of butter in the holes of the lattice.
- Place in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
- Place the pie in the oven, with a baking sheet on the rack below to catch any pie drippings. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 45-50 minutes until the crust is brown and the filling is bubbling.
- Let pie cool for 15-20 minutes before serving. A hot pie will fall apart!
Serve with a scoop of vanilla ice cream.
- Serving Size: 1 of 12
- Calories: 245
- Sugar: 15.3g
- Sodium: 200mg
- Fat: 11.3g
- Saturated Fat: 5.4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 34.3g
- Fiber: 1.7g
- Protein: 3g
- Cholesterol: 28mg
Keywords: Cherry Pie, Pastry, Dessert, Summer, Cherry, Pie
No, there is no need to blind bake a cherry pie.
No, it’s not necessary to keep the cherries whole but I find the filling is juicer and bursts with more flavour.
Yes, you can substitute frozen cherries for fresh cherries.
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