For some people, apple pie is a favorite. For others, it’s unquestionably cherry pie that rocks their world. I get asked every weekend at the Pitchfork Pie Stand if I have cherry pie. My response is a quick one: “Who’s going to pit all those cherries?!” But cherry pie is bred deeply in the American DNA, and for that, and its bright and cheery appearance, there is a place for it when offering gifts of healing to others.
Go for the lattice top on this cherry pie. Those cherries will look so pretty poking out from underneath with all their messy, delicious-looking juice oozing out.–Beth M. Howard
LC Tastes Like Cherries Note
We heard a lot of resoundingly righteous things about this cherry pie recipe. But our favorite comment has to be, “This pie tastes simple. Like cherries.” Because that’s exactly what we’re seeking in a cherry pie. Save your almond extract and your lemon for another recipe as you won’t need them here. And as for those all-too-common complaints of cherry pie filling slumping and leaking? You’ll find none of that here either. Just cherries. Just as God intended.
Cherry Pie Recipe
- Quick Glance
- 1 H
- 3 H
- Makes one 9-inch pie
- For the crust
- Pastry dough for double-crust pie
- For the filling
- 5 to 6 cups pitted cherries (any variety, fresh or frozen)
- 1/2 to 1 cup granulated sugar
- 3 tablespoons instant tapioca or 4 tablespoons cornstarch
- Pinch salt
- 1 tablespoon (1/2 ounce) unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- Make the crust
- 1. Prepare the pie dough and carefully fit it into a 9-inch pie plate.
- Make the filling
- 2. In a large bowl, toss together the cherries (if using frozen cherries, they should be unthawed), sugar, tapioca or cornstarch, and salt. (If your cherries are quite sweet, use 1/2 cup sugar; if your cherries are quite tart, use 1 cup sugar; if your cherries are just right, use 3/4 cup sugar, and if you are in doubt, use 3/4 cup sugar.) Let the cherry mixture sit for about 20 minutes if using fresh cherries, 60 minutes if using frozen cherries.
- 3. If your cherries are exceptionally juicy, turn the mixture into a saucepan and gently simmer, stirring almost constantly, until the juices have thickened considerably, about 7 minutes.
- Assemble the cherry pie
- 4. Dump the cherry filling into the crust-lined pie plate. Strew the butter evenly over the filling and then carefully drape the top crust over the top or make a lattice crust. Trim and crimp the pastry edges, lightly brush the entire surface of the pastry with beaten egg, and, if not using a lattice crust, poke several vent holes in the top crust. Place the pie on a rimmed baking sheet lined with foil or parchment paper.
- 5. Bake the cherry pie at 425°F (220°C) for 15 minutes. Turn the oven down to 375°F (190°C) and bake until bubbling, at least another 30 minutes (and longer if you’re using frozen cherries). Let the pie cool slightly before slicing and serving.
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Cherry Pie Recipe © 2014 Beth M. Howard. Photos © 2013 David Leite. All rights reserved.