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    Home » Popular » American Recipes

    August 6, 2012 American Recipes

    Sweet Cherry Pie

    Jump to Recipe - Print Recipe

    Sweet Cherry Pie is sweet cherries enveloped in a flaky butter pie crust, and then baked until golden and bubbling. This will become your new favorite pie! Make it with sweet or sour cherries (or a combo of both!).

    The filling is simply made with cherries, sugar, lemon juice and some cornstarch to thicken it. Make it all summer long when the cherries are ripe and lovely. You could also use frozen cherries and enjoy it any time of the year.
    overhead image of sweet cherry pie
    Could it be possible that I haven’t posted a pie here since this past Easter? I don’t know how I let so much time slip. Were you all missing pies as much as I was? I had to make a cherry pie. It was time.

    I found a recipe in Eating Well magazine this summer. It was for a  Honey-Sweetened Cherry Pie. It was lovely. Really lovely. A splendid cherry pie with a gorgeous lattice on top. I’ve been looking at the recipe for the last two months and found some cherries at a good price.

    overhead image of lattice crusted fruit pie

    Every thing was in order to make this perfect pie. I had butter…I had flour. But I encountered a couple of baking  problems. The first problem is the crust in the Eating Well recipe is made with whole wheat pastry flour. The second problem was the filling has tapioca in it. 
     
    I was out of both ingredients and could not quell this mad cherry pie craving. I had to improvise and resort to the pie crust that never does me wrong that is from Martha Stewart. My dad had been giving me one of his sweet baking hints. A hint like, "When are you making another pie? Do you know how long it's been since I've had one of your amazing apple pies?!?" It went something like that. I had a fig tree issue I was hoping he could help me resolve. He is the master of any thing to do with gardening and planting. So a deal was made! I'd bake a pie and he had to help me with my baby fig tree.

    overhead image of fruit filled pie

    Summer may be coming to a crashing end for many of you. It’s already back to school time for many families and you may even be experiencing a slight drop in temperatures. We are just getting into the heart of our summer and hurricane season. So don’t be surprised to see a few more pies pop up over here in the next few weeks. I hope you don’t mind. 
     
    You can fill this pie with your favorite summer fruit. I think it would be wonderful with strawberries or peaches. Blueberries are also wonderful. But if you happen to be lucky and come across some cherries that don’t cost a fortune, make this pie! Our cherries went down to $1.99 x pound. How much do they cost at your market? 
     
    I'm not going to judge you if you don't feel like making your own crust. Go ahead, use your favorite ready made crust. As long as you make a summer pie...I'm very happy:). 
     

    What's needed for sweet cherry pie:

    To make this sweet cherry pie, you'll need:

    For the pie crust:

    • all-purpose flour
    • teaspoon salt
    •  unsalted butter
    • margarine or chilled vegetable shortening
    •  ice water

    For the filling:

    • Bing cherries, pitted and halved (I used a combo of Bing and Rainier cherries)
    • granulated sugar
    • cornstarch
    •  fresh lemon juice
    • All-purpose flour, for rolling
    • egg yolk, beaten with 1 tablespoon water, for egg wash
    • turbinado or granulated sugar, for sprinkling

    First thing you need to do is make the filling. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Set aside while you prepare the crust.

    After you make the filling, it's on to the pie crust.

    Food Processor Method: Put flour and salt in bowl of machine. Cut butter and vegetable shortening into flour. Process a few seconds until mixture resembles coarse meal.

    overhead image of making pie crust in food processor

    Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds.

    overhead image of making pie crust in food processor
    Wrap and chill the pastry for at least 1 hour.

    Preheat oven to 375 F. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

    Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Roll first disc between parchment paper or plastic wrap (or 1/2 and 1/2 like I did here).

    overhead image of dough rolling out on plastic wrap

    Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
    Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge.Add in your filling.

    Now on to the lattice strips. On a very hot summer day even with the air conditioning working at its fullest potential. Even making it in a freezer...making lattice strips can be tricky. While you are making your strips, if you feel the dough has gotten too soft to work with, pop the dough into the freezer to chill a little.

    Roll out 2nd dough disk the same way you rolled out the first disc. Cut out your lattice strips and start to carefully place them in a crises-cross way over the cherry filling. Brush with the egg wash. Sprinkle on some turbinado sugar.Turbinado sugar makes every thing so sparkly. 🙂
    overhead image of lattice topped cherry pie
    I bake my fruit pies over a baking tray lined with aluminum foil as the juices sometimes like to escape. Bake at 375 until crust is golden brown and juices bubble, 50 minutes–1 hour. Transfer to a wire rack to cool.

     

    HOW TO SERVE AND STORE IT

    The pie is best served just a little bit warm or at room temperature. It can be served as is and is just lovely with ice-cream.

    This pie can be stored fully baked at room temperature, covered, for 1-2 days. To store longer than 2 days, you must cover and store in the refrigerator.

    More pie recipes:

    • Southern Buttermilk Pie
    • Salted Caramel Apple Pie
    • Cranberry Meringue Pie
    • Blueberry Icebox Pie
    • Coconut Cream Pie

    What is your favorite summer pie? 🙂

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    Sweet Cherry Pie

    Sweet cherries enveloped in a flaky butter pie crust, and then baked until golden and bubbling. This will become your new favorite pie! Make it with sweet or sour cherries (or a combo of both!).
    Prep Time1 hr 1 min
    Cook Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: cherries, pie, pie crust
    Servings: 1 9-inch pie
    Author: Lora

    Ingredients

    • PIE CRUST
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 3/4 cup 1 1/2 sticks unsalted butter
    • 3 Tablespoons margarine or chilled vegetable shortening
    • 1/4 cup ice water
    • CHERRY FILLING
    • 2 pounds Bing cherries pitted and halved (I used a combo of Bing and Rainier cherries)
    • 1/2 cup granulated sugar
    • 2 Tablespoons cornstarch
    • 2 Tablespoons fresh lemon juice
    • All-purpose flour for rolling
    • 1 large egg yolk beaten with 1 tablespoon water, for egg wash
    • 1 Tablespoon turbinado or granulated sugar for sprinkling

    Instructions

    • FILLING
    • In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Set aside while you prepare the crust.
    • CRUST
    • Food Processor Method: Put flour and salt in bowl of machine. Cut butter and vegetable shortening into flour. Process a few seconds until mixture resembles coarse meal.
    • Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds.
    • Wrap and chill the pastry for at least 1 hour.
    • Preheat oven to 375 F. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
    • Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Roll first disc between parchment paper or plastic wrap (or 1/2 and 1/2 like I did here).
    • Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
    • Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Add in your filling.
    • Now on to the lattice strips. On a very hot summer day even with the air conditioning working at its fullest potential. Even making it in a freezer…making lattice strips can be tricky. While you are making your strips, if you feel the dough has gotten too soft to work with, pop the dough into the freezer to chill a little.
    • Roll out 2nd dough disk the same way you rolled out the first disc. Cut out your lattice strips and start to carefully place them in a crises-cross way over the cherry filling. Brush with the egg wash. Sprinkle on some turbinado sugar. Turbinado sugar makes every thing so sparkly.
    • I bake my fruit pies over a baking tray lined with aluminum foil as the juices sometimes like to escape. Bake at 375 until crust is golden brown and juices bubble, 50 minutes–1 hour. Transfer to a wire rack to cool.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Erin @ The Spiffy Cookie says

      August 06, 2012 at 3:08 pm

      Yum, I have been wanting to bake something with cherries for awhile now, need to get to it!

      Reply
    2. Kimberly Bonham says

      August 06, 2012 at 3:08 pm

      This looks soo good! New follower!

      Reply
    3. Brian @ A Thought For Food says

      August 06, 2012 at 3:08 pm

      There are few pies that I really go crazy for and cherry is one of them. This would surely bring a smile to my face!

      Reply
    4. Kristina @ spabettie says

      August 06, 2012 at 3:10 pm

      a pie for some tree help? sounds like a deal to me, although he may be asking for a fig dessert soon... 😉

      this looks absolutely perfect!

      Reply
    5. Barbara | Creative Culinary says

      August 06, 2012 at 3:24 pm

      I just bought more cherries yesterday; HAVE to have some more cherry sorbet but bought way more than I needed so...pie seems the perfect use!

      Reply
    6. Jenny @ BAKE says

      August 06, 2012 at 3:53 pm

      This pie looks spectacular! I'm very jealous of the lucky folks who got to have a slice!

      Reply
    7. Laura (Tutti Dolci) says

      August 06, 2012 at 4:53 pm

      I have cherry envy! The season was so short but this pie looks scrumptious :).

      Reply
    8. The Mom Chef says

      August 06, 2012 at 5:01 pm

      I absolutely agree with you about Martha's crust. It's delicious. In fact, I have one cooling in the fridge right now. I adore cherry pie too, though I think I'd cheat and not make a lattice crust (yours is beautiful).

      Reply
    9. Ellen B Cookery says

      August 06, 2012 at 8:43 pm

      I love cherry pie. This looks delicious!

      Reply
    10. Jen @ Savory Simple says

      August 06, 2012 at 9:52 pm

      Cherry pie has been a favorite of mine since back in my Twin Peaks obsession days. This looks like a wonderful version.

      Reply
    11. Maureen says

      August 06, 2012 at 10:21 pm

      Blueberry is always my favorite but close behind is cherry and this one looks fantastic!

      Reply
    12. michelle {A Recipe Junkie} says

      August 07, 2012 at 12:35 am

      I don't have a favorite summer pie.... i've never had a blueberry pie, or cherry pie (besides those vending machine hand pies *i confess)
      this pie may change things! it looks so good... i gotta make a summer pie before summer is over!!

      Reply
    13. Swathi Iyer says

      August 07, 2012 at 3:32 am

      Lora,

      Here cheery is 1.98 dollar per pound. This sweet cheery pie looks delicious. I like that you made crust from scratch.

      Reply
    14. Marina@Picnic at Marina says

      August 07, 2012 at 4:05 am

      Hi Lora, Thanks for visiting my blog! 🙂 Your pie is absolutely delicious! I've been in a pie mode also last week: made an apple and cheese pie. 🙂

      Reply
    15. Asmita says

      August 07, 2012 at 4:18 am

      This pie looks gorgeous!

      Reply
    16. simple baking says

      August 07, 2012 at 4:23 am

      OMG look at all the delicious goodness oozing out of the pie..yum yum..
      Good thing cherry's are in season here. Hard to resist this one :D.

      Reply
    17. Baker Street says

      August 07, 2012 at 9:33 am

      I love the syrup oozing! What a gorgeous pie! A slice would just make everything right in the world.

      Reply
    18. Patty says

      August 07, 2012 at 1:54 pm

      OMG...I can't even show this to my husband!

      Reply
    19. Nancy says

      August 07, 2012 at 5:02 pm

      Favorite kind of pie? Rhubarb, cherry and peach!! Sadly I am the only pie lover in my house so I don't make many pies but this one looks fabulous - wish I had a slice!!

      Reply
    20. Lisa says

      August 07, 2012 at 9:30 pm

      Even without a taste, I can tell this is the ultimate cherry pie. The lattice crust is beautiful and the ooze is magnificent! Now I need to go ogle your berry galettes! xo

      Reply
    21. SweetSugarBelle says

      August 08, 2012 at 7:59 am

      This is beautiful, Lora! We recently had a cherry sale. The kids and I enjoyed it! I'm excited to see what you do with figs!!! They are my favorite!

      Reply
    22. Jamie says

      August 08, 2012 at 11:23 am

      I haven't made a cherry pie this summer but yours is giving me the craving. Really pretty. Now if I had family who actually wanted to eat all the baked goods.... lucky you!

      Reply
    23. Lana @ Never Enough Thyme says

      August 08, 2012 at 1:45 pm

      I can't remember the last time I had cherry pie. It must have been years ago. And now I'm craving one. As soon as I'm back on both feet, this just might be the first thing I cook!

      Reply
    24. Paula says

      August 12, 2012 at 10:02 pm

      Hope we don't mind more pie posts??? Seriously, I never tire of your posts, pie or otherwise. Keep them coming please.

      Reply
    25. JulieD says

      August 13, 2012 at 5:27 pm

      Looks gorgeous, Lora!! I love cream pies...those are my favorite.

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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