Cherry Pie
Description
I was shocked that I hadn’t yet posted Cherry pie! This is also a favorite, but I guess since all pies are favorites it got lost in the crowd. I used the outline from Rose Levy Berenbaum’s, ‘The Pie and Pastry Bible’, though next time I will definitely reduce the juices – I’ll explain in the recipe – enjoy!
**2026 update using Sally’s tips – as below!**
Ingredients
1/2 recipe of Brown Sugar Pastry – or enough pastry for 1 (galette) or 2 crusts – newest go-to is Anna’s
1 1/2 lbs. (680 g) cherries, weighed after pitting – this is about 4 1/2 cups – cut half, in half, then the other half into quarters
2/3 c. (135 g) sugar AND 1/4 c. (28 g) cornstarch AND 1/4 t. salt
1 T. lemon juice AND 1/2 t. almond extract AND 1 t. vanilla
1 T. cold butter, cut into pieces
optional if using 2 crusts or doing a lattice top – plain cream – OR – egg wash – 1 egg beaten with 1 tablespoon milk, brush on pie before baking and sprinkle all with coarse sugar
Instructions
Roll out your bottom crust, gently press into your pie plate and then refrigerate while you prep the filling. Combine the cherries, sugar, cornstarch, salt, lemon juice, almond extract and vanilla in a large bowl, give it all a good stir, then cover and refrigerate for at least a half hour.
Roll out the top crust, if using, and have it ready – definitely slide it into the fridge if possible.
Preheat the oven to 450 and line a baking sheet with parchment.
Use a slotted spoon to remove the (drained) cold cherries to the chilled bottom crust, then scrape the remaining cherry juices into a small pot. Put the pie back into the fridge.
Bring the pot of cherry juices to a simmer and cook for about 3 minutes until reduced and thickened, then leave it to cool for 5 minutes. Use a spatula to pour/spread/scrape this chewy-looking goodness over the cold cherries – it will harden quickly!, just do your best, then dot the butter over all.
If using, cover with the second sheet of pastry, dampen, trim and flute the edges and then cut a couple of air vents into the top – OR – cut the top crust into strips and arrange a lattice – OR – fold up the edges if doing my usual galette-style. Brush on the cream or egg wash and sprinkle coarse sugar, or not. Bake at 450 for 10 minutes, then cover the edges with foil, or an ‘edge protector’, and turn the heat down to 375 and bake for another 35 to 40 minutes – you want the base crust brown (which you can see using a Pyrex pie plate). Like all pies, this one cuts the best slices if allowed to cool to room temperature (about 3 hours).
- Category: Pie, Cherry
