Homemade pies are worth the effort and this Cherry Pie recipe is a winner every time! It’s highly requested by my family and you don’t need fresh cherries to make it!
For Father’s Day all my dad wanted was a cherry pie…even though no one else in my family likes cherry pie. But it was Father’s Day, so what Dad wants, Dad gets!
But, he didn’t just get ANY cherry pie. He got a cherry pie made from scratch, crust and all!
Truthfully, this was my first time making my own pie crust, but it turned out SO well! Much better than anything pre-made from the store.
For the filling I recommend using jarred Morello cherries (I buy the ones sold at Trader Joe’s). These have the perfect level of tart flavor AND save you from having to individually pit each cherry (ain’t no one has time for that!).
Funny enough, this homemade cherry pie actually converted over many of us in my family, and now we LOVE it! In fact, it’s highly requested regularly.
Too bad for my dad because he thought he was going to have the whole thing to himself!
Hope you love this Cherry Pie recipe as much as we did!
Homemade pies are worth the effort and this Cherry Pie recipe is a winner every time! It's highly requested by my family and you don't need fresh cherries to make it!
- 2 ½ cups unbleached all purpose flour, plus more for dusting the work surface
- 1 teaspoon salt
- 2 tablespoon sugar
- ½ cup vegetable shortening, chilled
- 12 tablespoons 1 ½ sticks cold unsalted butter, cut into ¼-inch pieces
- 6-8 tablespoons ice water
- ¼ cup cornstarch
- 1 to 1 +1/4 cups sugar, plus 1 tablespoon
- ¼ teaspoon ground cinnamon
- Pinch salt
- 3 24-ounce jars Morello cherries*, drained, or fresh or canned sour cherries, pitted or drained
- ¼ teaspoon almond extract
Process the flour, salt, and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of course sand (about ten seconds). Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles course crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn the mixture into a medium bowl.
Sprinkle 6 tablespoons of the ice water over the mixture. Using a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more of the ice water if the dough does not come together.
Divide the dough into 2 balls, one slightly larger than the other. Flatten each ball into a 4-inch disk. Wrap each in plastic wrap and refrigerate for at least one hour, or up to 2 days, before rolling out.
Remove the dough from the refrigerator. If it is very cold let it stand at room temperature until malleable. On a floured work surface roll the larger piece of dough into a 12-inch circle. Transfer the dough into a 9-inch pie plate (while many recommend rolling the dough onto the rolling pin and then unrolling it into the plate, I found the easiest way to transfer the dough was to fold it in half to lift it and then place it into the pan). Work around the circumference of the pan, easing the dough into the pan corners. Leave the dough that overhands the lip of the pie plate in place. Refrigerate the dough-lined pie plate.
Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees.
Mix together the cornstarch, 1 to 1 ¼ cups of sugar (taste the fruit and adjust amount as desired), cinnamon, and salt in a medium bowl. Stir in the cherries and almond extract. Remove the dough lined pie plate from the refrigerator and turn the cherry mixture into the plate.
Now, on a floured work surface again, roll the second piece of dough into a 10-inch circle. Lay this piece on top of the cherry mixture. Using a fork, press the edges of the dough (both pieces) to the lip of the pan. Cut four slits at right angles in the center of the pie. Lightly brush the top with 1 tablespoon of water and sprinkle with one tablespoon of sugar.
Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes. Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is a deep golden brown and the juices bubble, 25 to 30 minutes longer. Cool the pie on a wire rack for at least 2 hours before serving.
*Morello cherries are the best and easiest thing to use for this recipe, avoiding both pitting individual cherries and using any other canned version. They can be found at specialty stores, but Trader Joe's is probably your best bet.
***Recipe adapted from Baking Illustrated (of Cooks Illustrated)