Sweet Cherry Pie

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.

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.

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.

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 ½ and ½ 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 ⅛-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.

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 hour hr 1 minute min

Cook Time1 hour 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
• ½ teaspoon salt
• ¾ cup 1 ½ sticks unsalted butter
• 3 Tablespoons margarine or chilled vegetable shortening
• ¼ cup ice water
• CHERRY FILLING
• 2 pounds Bing cherries pitted and halved (I used a combo of Bing and Rainier cherries)
• ½ 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 ½ and ½ 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 ⅛-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.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

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