The start of cherry season should be a national holiday. When the cherries on the trees start to ripen, the limbs hanging low with their bounty, it should be celebrated with backyard picnics, time off work, and a big slice of homemade cherry pie.
Things You’ll Need
- Double pie crust (either store-bought or homemade)
- 3 pounds tart pie cherries (fresh or frozen)
- 1 cup, plus 1 tablespoon sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 3 tablespoons melted butter
- Not all cherries are the same! Most stores carry dark sweet cherries, not tart pie cherries. While sweet dark cherries can be used in a pie, they don’t have that classic cherry pie taste and they also have a higher water content making for a runnier pie. Look for tart pie cherries, fresh or frozen!
Step 1: Pit the Cherries
Remove the pits and the seeds from all the cherries, place in a large bowl.
Step 2: Combine the Filling Ingredients
Add the sugar, cornstarch, flour, and lemon juice to the cherries. Toss to coat. Allow to sit at room temperature for 10-15 minutes.
Step 3: Line the Pie Pan
Roll out one pie crust on a lightly floured surface, and line the bottom of an 8-10-inch pie pan.
Step 4: Add the Filling
Add the filling to the pie pan in an even layer.
Step 5: Prep the Top Crust
Roll out the remaining pie crust, and cut small holes to vent.
Step 6: Add the Top Crust
Add the top crust to the pie, crimp the edges to seal, and remove the excess. Brush with melted butter and sprinkle with remaining sugar. Place in the freezer for 15 minutes while you preheat the oven to 375 degrees Fahrenheit.
- Freezing the pie for 15 minutes just before baking will result in a flakier crust.
Step 7: Bake
Bake at 375 degrees Fahrenheit until the filling is bubbly and the crust is golden brown, about 1 hour. If the edges start to brown too quickly, cover with aluminum foil. Allow to cool completely to allow the filling to thicken and Enjoy!
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