Description
This homemade cherry pie recipe features a luscious filling of fresh cherries combined with sugar, cornstarch, lemon juice, and vanilla extract, all enveloped in a flaky pie crust. Baked to golden perfection, this classic dessert is perfect for any occasion and can be 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 thoroughly to remove all pits and ensure a smooth 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.
- Line pie dish: Roll out half of the pie dough on a floured surface, avoiding stretching, and carefully place it into your pie dish, smoothing it to fit.
- Add filling and top crust: Pour the cherry filling into the crust-lined pie dish. Roll out the remaining dough into a circle to cover the top. Cut slits into the dough for steam ventilation or create a lattice pattern for aesthetic appeal.
- Bake the pie: Preheat your oven to 425°F (220°C). Place the assembled pie in the oven and bake for 45-50 minutes until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove the pie from the oven and allow it to cool for at least one hour before slicing. Serve warm, optionally accompanied by whipped cream or ice cream for extra indulgence.
Notes
- Make sure to pit cherries completely to avoid bites of pit in the pie.
- For a deeper cherry flavor, macerate the cherries with sugar for 30 minutes before adding cornstarch and other ingredients.
- If using homemade pie crust, chilling the dough before rolling helps prevent shrinking.
- Adjust sugar levels depending on the tartness of the cherries.
- Use a baking sheet under the pie to catch any drips when baking.
