Impress your guests this summer with a homemade cherry pie recipe! A golden flaky pie crust brimming with a thick glossy filling made from fresh cherries bursting with juicy sweetness is even better when served with a scoop of vanilla ice cream!
½cup (113 grams)unsalted butter, chilled and cubed
4-5Tablespoonsice cold water, add 1 Tablespoon at a time
Cherry Pie Filling
¼cupcornstarch
½cupwater
5cupscherries, pitted
¾ cupgranulated sugar
¼teaspoonfreshly squeezed lemon juice
For serving: Ice cream
Instructions
Pie Crust
In a large bowl, stir together the flour and salt. Using a pastry cutter, cut the butter into the flour until it forms pea-sized crumbles. You'll want to work fast so the butter doesn't have time to warm up. You may also use a food processor for this step, if preferred.
Adding 1 Tablespoon water at a time, stir until the dough comes together to form a ball. Stop adding water when this happens or you will end up with sticky dough.
Cut the dough in half and wrap each in plastic wrap. I like to press them into a 1-inch disk so it's easier to roll out. Chill at least 1 hour or overnight.
Cherry Pie Filling
In a small bowl, stir together the cornstarch and water.
In a saucepan over medium heat, combine cherries, sugar, lemon juice, and cornstarch slurry.
Bring to a boil and reduce heat to low. Stirring frequently, simmer 10 minutes, or until the sauce thickens and cherries have softened.
Cool to room temperature then chill until ready to use.
Assemble the Pie
Preheat the oven to 400°F.
Once the dough is chilled, let sit at room temperature for a few minutes. On a well-floured surface, roll out 1 disc of dough to about 1/4-inch thick (big enough to fit a 9-inch pie pan). I like to start rolling from the center and then roll out. Turn dough a 1/4 turn and continue rolling from the center out. Try to handle the dough as little as possible.
Fold the dough in half and then carefully transfer to a pie pan. Roll out the second disc of dough about 1/4-inch thick (big enough to fit a 9-inch pie pan). Leave whole or cut into strips for a lattice topping (see notes).
Pour the cherry pie filling into the pie crust. Cover with the second half of of dough or lattice strips. Fold any excess dough into the edges of the bottom crust and pinch to close the seam. With a sharp knife, cut several slits into the top crust. Place the pie crust on a baking sheet.
Bake 20 minutes. Cover the edges with foil if browning too quickly. Leaving the pie in the oven, reduce heat to 375°F. Bake 30 to 40 minutes, or until the top crust is golden brown and the filling is bubbling.
Remove from the oven. Let cool on a cooling rack at least 3 to 4 hours to let the filling set. Serve with ice cream.
Notes
Frozen cherries: You can use frozen cherries for this filling. Let thaw slightly. Drain any excess juices before using. Use 1/4 cup water with the cornstarch.Cherries: If you use sour cherries you may need more sugar, while sweet cherries may need more lemon juice.Pie crust: You can use store bought pie crust, but here is my favorite homemade pie crust recipe. You can also add this crumble topping if desired. Lattice pie crust: To make this pie really shine, try my lattice pie crust.Egg wash: To make the crust nice and shiny, whisk together 1 egg and 1 Tablespoon water or cream. Brush on the edges the last 10 minutes of cooking. Store: Keep in an airtight container in the fridge for up to 5 days.