Fresh Cherry Pie with a Golden Crust
A double crust pie filled with fresh pitted cherries, baked in two stages and cooled until the filling sets.
Equipment
- 9-inch pie pan
- Baking sheet
- Large mixing bowl
- Wire cooling rack
Ingredients
Main Ingredients
- 4 cup fresh cherries pitted; sweet or tart
- 1 cup granulated sugar add a little more for a sweeter pie
- ΒΌ cup cornstarch thickens the juices
- 1 tbsp lemon juice fresh
- 1 tsp vanilla extract
- 1 package refrigerated pie crusts 2 crusts, or use homemade
- 1 tbsp butter cut into small pieces for dotting
- 1 large egg beaten, optional, for egg wash
Instructions
Cooking
- Preheat the oven to 425 degrees F with a baking sheet on the rack.
- Stir the cherries, sugar, cornstarch, lemon juice, and vanilla in a bowl. Let sit about 10 minutes.
- Fit one crust into a 9-inch pie pan. Pour in the filling and dot with butter.
- Cover with the second crust, seal the edges, and cut slits for steam. Brush with egg if using.
- Bake on the baking sheet at 425 degrees F for 20 minutes, then at 375 degrees F for 30 to 40 minutes, until golden and bubbling.
- Cool on a wire rack for at least 3 hours before slicing.
Notes
Substitutions: Thawed and drained frozen cherries work. Blueberries or peaches can replace the cherries with small changes to the sugar and cornstarch.
Tips: Keep the crust cold, bake on a sheet pan to catch juices, and cover the edge with foil if it browns too fast. Nutrition is an estimate.
Storage: Cover and keep at room temperature for up to two days, then refrigerate leftovers. Freeze wrapped tightly.