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 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.
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? 🙂
Sweet Cherry Pie
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.
Erin @ The Spiffy Cookie says
Yum, I have been wanting to bake something with cherries for awhile now, need to get to it!
Kimberly Bonham says
This looks soo good! New follower!
Brian @ A Thought For Food says
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!
Kristina @ spabettie says
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!
Barbara | Creative Culinary says
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!
Jenny @ BAKE says
This pie looks spectacular! I'm very jealous of the lucky folks who got to have a slice!
Laura (Tutti Dolci) says
I have cherry envy! The season was so short but this pie looks scrumptious :).
The Mom Chef says
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).
Ellen B Cookery says
I love cherry pie. This looks delicious!
Jen @ Savory Simple says
Cherry pie has been a favorite of mine since back in my Twin Peaks obsession days. This looks like a wonderful version.
Maureen says
Blueberry is always my favorite but close behind is cherry and this one looks fantastic!
michelle {A Recipe Junkie} says
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!!
Swathi Iyer says
Lora,
Here cheery is 1.98 dollar per pound. This sweet cheery pie looks delicious. I like that you made crust from scratch.
Marina@Picnic at Marina says
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. 🙂
Asmita says
This pie looks gorgeous!
simple baking says
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.
Baker Street says
I love the syrup oozing! What a gorgeous pie! A slice would just make everything right in the world.
Patty says
OMG...I can't even show this to my husband!
Nancy says
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!!
Lisa says
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
SweetSugarBelle says
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!
Jamie says
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!
Lana @ Never Enough Thyme says
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!
Paula says
Hope we don't mind more pie posts??? Seriously, I never tire of your posts, pie or otherwise. Keep them coming please.
JulieD says
Looks gorgeous, Lora!! I love cream pies...those are my favorite.