Homemade Cherry Pie Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 484kcal

Author: Becky Hardin

There's nothing better than a tasty homemade cherry pie, and this really is the best recipe! This easy sweet pie is packed full of cherries and is best served with a generous helping of ice cream. This recipe uses canned canned cherries, so you can skip the tedious pitting!

Print Recipe

Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

15 ounces refrigerated pre-made pie crust 425 grams (1 package; 2 crusts)
43.5 ounces Red Tart Cherries packed in water 1,233 grams (3 cans - SEE NOTE)
1 cup granulated sugar 200 grams
3 tablespoons cornstarch 21 grams
1 cup cherry juice 227 grams, from the canned cherries
½ teaspoon kosher salt
⅛ teaspoon ground cinnamon
1 tablespoon unsalted butter 14 grams (⅛ stick)
¼ teaspoon almond extract 1 gram
½ lemon juiced and zested
1 tablespoon cold milk or cream 14 grams
Demerara sugar coarse raw sugar or coarse white sugar, optional, for sprinkling on top

Instructions

Preheat oven to 425°F and arrange the bottom pie dough into the pie pan. Use a small fork to prick holes in the dough; set aside until ready to fill.
15 ounces refrigerated pre-made pie crust
Drain the cherries, reserving 1 cup of cherry juice.
43.5 ounces Red Tart Cherries packed in water
In a medium saucepan set over medium heat, whisk the sugar and cornstarch together. Slowly, while still whisking, add reserved cherry juice. Stir until smooth. Add salt and cinnamon, stirring constantly, until the mixture comes to a low boil. Simmer the mixture, stirring often, for about 7-9 minutes or until it has thickened.
1 cup granulated sugar, 3 tablespoons cornstarch, 1 cup cherry juice, ½ teaspoon kosher salt, ⅛ teaspoon ground cinnamon
Remove the mixture from the heat and add the butter, almond extract, lemon zest, and lemon juice. Stir well. Pour the mixture into a medium bowl and allow the mixture to cool slightly.
1 tablespoon unsalted butter, ¼ teaspoon almond extract, ½ lemon
Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust. Use a pastry brush to brush the crust with milk. Sprinkle liberally with coarse sugar, if desired.
1 tablespoon cold milk or cream, Demerara sugar
Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and bake another 35-45 minutes (covering the edges when needed with aluminum foil or a pie crust shield). The crust should be a beautiful caramel brown and the juices should bubble up through the lattice top.
Serve with a scoop of vanilla ice cream, if desired.

Video

Notes

NOTE: Oregon Fruit canned Tart Red Cherries in water or Trader Joe’s Pitted Dark Morello Cherries in Light Syrup (stems removed) work well.
A pre-made lattice crust delivers a pretty pie which make it look like you've spent hours slaving on it!
If you have time to make your own pie crust, give this recipe a go!
When you cook the pie, make sure your oven is pre-heated.
Keep any leftovers covered in the fridge for an easy to grab dessert later in the week.

Storage: Store cherry pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months.

Nutrition