Description
This homemade cherry pie features a luscious filling of fresh cherries combined with sugar, cornstarch, and a hint of lemon and vanilla, all encased in a flaky, golden pie crust. Perfectly baked to bubbling perfection, it’s a classic dessert ideal for any occasion and delightful served warm with whipped cream or ice cream.
Ingredients
Scale
Filling
- 4 cups fresh cherries, pitted
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare Cherries: Wash and pit the cherries carefully to remove all pits, ensuring the fruit is clean and ready for the filling.
- Mix Filling: In a large bowl, combine the pitted cherries with sugar, cornstarch, lemon juice, and vanilla extract. Stir well and let the mixture sit for a few minutes to meld the flavors and allow the cornstarch to begin thickening.
- Prepare Bottom Crust: On a floured surface, roll out half of the pie dough to fit your pie dish. Gently place the rolled dough into the dish without stretching it to prevent shrinking during baking.
- Assemble Pie: Pour the cherry filling evenly into the pie crust. Roll out the remaining dough for the top crust. You can cut slits for steam venting or create a classic lattice design to allow steam to escape while baking.
- Bake Pie: Preheat your oven to 425°F (220°C). Place the assembled pie on the middle rack and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least one hour to let the filling set. Serve warm, optionally topped with whipped cream or ice cream for an extra indulgent dessert.
Notes
- Make sure to pit cherries thoroughly to avoid biting into pits.
- Letting the filling rest before baking helps the flavors meld and improves texture.
- To prevent the crust edges from burning, you can cover them with foil halfway through baking.
- Serve with whipped cream or vanilla ice cream for added richness.
- Store leftover pie covered in the refrigerator and consume within 3 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
