Cheery Cherry Pie
Red, juicy, and bubbling under a golden crust
This pie has started arguments about who gets the last slice. (Guess who won!)
YIELD: 8 servings | PREP TIME: 25 min | BAKE TIME: ~55 min | TOTAL TIME: ~1 hr 20 min
INGREDIENTS:
Crust
You'll need 1 batch of Buttery Pie Crust for this recipe. Get the recipe here.
Filling
4 c Fresh cherries, pitted
1 c Sugar (1 ¼ c if using sour cherries)
¼ c All-purpose flour
½ t Cinnamon
Milk, for brushing (as needed)
Sugar, for sprinkling (as needed)
INSTRUCTIONS:
Preheat oven to 425°F. Prepare your Buttery Pie Crust and line a 9" pie pan with the first crust disk. Set the second disk aside for the top crust.
In a large bowl, combine the pitted cherries, sugar, flour, and cinnamon. Toss gently until the cherries are evenly coated. If using sour cherries, use 1 ¼ c sugar.
Pour the cherry filling into the pastry-lined pie pan, spreading it evenly. Roll out the second crust disk and lay it over the filling. Trim any overhang to 1/2", fold the edge under, and pinch firmly to seal and flute the edges.
Cut several slits in the top crust to vent steam. Brush the top lightly with milk and sprinkle with sugar for a golden, sparkly finish.
Bake at 425°F for 25 minutes, then reduce the oven temperature to 350°F and bake for an additional 25–30 minutes, until the crust is deep golden and the filling is bubbling through the vents.
Remove from the oven and cool on a wire rack for at least 1 hour before slicing. This gives the filling time to set so it doesn't run when you cut into it.
NOTES:
Fresh vs. frozen cherries: Fresh sweet cherries are ideal in summer. Frozen cherries work year-round. Thaw and drain them well before using to avoid a watery filling.
Sour cherries: If you can find them, sour cherries make an extraordinary pie! It’s tarter, more complex, and deeply red. Bump the sugar to 1 ¼ c as noted.
Bubbling is good: The filling needs to bubble through the vents to be fully cooked. If the crust is browning too fast before that happens, tent loosely with foil and keep baking.
Serve with: A scoop of vanilla ice cream or a dollop of whipped cream. Super yummy!
