Sweet Cherry Pie
This sweet cherry pie is always a winner! Thick and sweet cherry filling and buttery flaky crust make one irresistible bite! Plus, I shared 3 tips to avoid runny filling. Read on.
I’ve said time and time again how much I love pies. Even though I didn’t grow up eating pies (at least not American kinds), my love for pies is deep. And one of my absolute favorites is this sweet cherry pie.
It’s simple, it’s easy and it’s insanely delicious. One slice is never enough!
And this recipe is our family’s favorite. The filling is nice and thick, sweet and syrupy (not cloyingly sweet though), and with lots of whole fruits. Canned pie fillings stands absolutely no chance next to this homemade cherry pie filling from scratch.
Just because the filling is from scratch, it doesn’t mean you’ll be slaving over it for hours. In fact, it takes practically no effort on your part. Simply dump frozen or fresh pitted cherries into a saucepan, bring it to a boil, and then add sugar, cornstarch and such, simmer for a bit longer and voila! It’s hard to mess up this cherry pie filling.
3 Tips to Avoid Runny Filling
- Don’t forget the cornstarch. It’s the main thickening agent here and omitting it will result in super runny filling.
- Lemon juice also helps with thickening the mixture. It’s not as crucial as cornstarch, but let’s just say you’ll notice the difference.
- Make sure to simmer the mixture to let it set properly. It usually takes about 5 minutes for me. Don’t forget to give a good stir frequently.
And if you’re afraid of making your own pie dough, you need to read this post, my go-to pie crust recipe. I’ve shared everything I know about perfect pie crusts. And I know you’ll be a master of pie crusts in no time. But if you opt for store-bought version, go on, just don’t tell me about it. 🙂
Oh and as much as I love making pies, I really hate making a lattice. It sure makes an impressive pie, but it also takes an effort, and I don’t have time or patience for it. I just want to bake my pie and eat it!
So if you’re like me, here’s my tip for relatively cute solution… Cut out polka dots using simple piping tip, like this one.
Sweet Cherry Pie
Yield: 8 servings
- 1 pie crust
- 4 cups pitted sweet cherries, fresh or frozen
- ½ cup (100gr) sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ tablespoons butter, cut into small cubes and frozen
- 2 tablespoons heavy whipping cream
- Prepare your favorite pie crust, or as shown here. Divide the dough in half and wrap with plastic wrap. Refrigerate for at least 1 hour.
- Roll out one half into a 10 to 11-inch circle on a floured surface. Transfer onto 9-inch pie dish. Refrigerate the crust in the pan while making the filling.
- To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Bring it to a boil.
- In a separate bowl, mix together sugar, cornstarch and salt.
- Add sugar mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well.
- Reduce the heat to low and simmer the cherry mixture stirring frequently until thickened, for 4-5 minutes. Remove from heat and cool for a few minutes.
- Preheat the oven to 375°F (190°C).
- Bring out the other half of the pie dough and roll out into 9 to 10-inch circle. If desired, cut out small polka dots using a piping tip.
- Remove the pie dish with pie crust from the fridge and pour the cherry filling.
- Throw in butter cubes in the filling.
- Cover the pie with top crust. Crimp the edges however you like. If you didn't cut out polka dots, make 3 small slits in the crust for steam to escape.
- Brush on heavy cream all over the crust. And bake for about 45-50 minutes, or until golden brown.
- Let the pie cool completely before serving.
- Serve with whipped cream, or better yet with vanilla ice cream.
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This recipe was originally published on September 17th, 2013.
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