What is more classic than a Homemade Cherry Pie? Tart pie cherries in a glossy thick sauce, baked in a flakey homemade pie crust… what could be better? Serve with a scoop of vanilla ice cream and a steaming cup of coffee!

Homemade Cherry Pie l SimplyScratch.com

Did you know February is National Cherry Month?

It is! A whole month dedicated to those sweet and tart gems. I’m not sure why it’s January because fresh cherries aren’t in the produce section until late spring or early summer, but regardless I am for it. Knowing this, I bought a 40-ounce bag of frozen Michigan “red” pie cherries with a mission to bake a pie and homemade maraschino cherries. I’ve had this cherry pie on my “to-blog” list for a while now. Since it’s national cherry month and also because Valentine’s Day is just a day away, now is the perfect time. 

What I love about this pie recipe, is that like my apple pie, you make the filling ahead of baking the pie. So that there’s no sinking of the top pie crust and everything thickens up perfectly.

Homemade Cherry Pie l SimplyScratch.com

One perfect homemade cherry pie coming right up!

Homemade Cherry Pie l SimplyScratch.com

To Make This Homemade Cherry Pie you will need:

  • 5 cups thawed red pie cherries plus any juices from thawing
  • recipe for homemade pie crust
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • heavy cream
  • coarse sugar

First things first, the night before, place the cherries into a mesh strainer and set over a bowl. As the cherries thaw, juices will drip into the bowl below. This takes about 6+ hours or so and is best to do overnight.

Homemade Cherry Pie l SimplyScratch.com

Pour the juices into a measuring cup and, if needed, add in enough water to make 3/4 cup. 

Homemade Cherry Pie l SimplyScratch.comHomemade Cherry Pie l SimplyScratch.com

Next, into a heavy bottom saucepan, add sugar, cornstarch and the 3/4 cup cherry juices, whisking to combine. Then bring to a boil, while whisking until thickened or about 5 minutes or so. Remove the pan off of the heat and whisk in the vanilla, cinnamon and nutmeg.

Set it off to the side until the mixture has cooled completely. It will thicken even more as it cools

Homemade Cherry Pie l SimplyScratch.com

Finally it’s time to assemble the pie!

First, position an oven rack in the lower third of your oven and then preheat to 425°.

Then into your chilled bottom crust add the thawed pitted cherries.

Homemade Cherry Pie l SimplyScratch.com

Homemade Cherry Pie l SimplyScratch.com

Next, pour the cooled filling over top of the cherries and then spread evenly with a spoon.

So pretty, right!

Homemade Cherry Pie l SimplyScratch.com

Homemade Cherry Pie l SimplyScratch.com

Lastly, dot with butter and drape the top crust over top. Make sure you cut air vents before you place the top crust onto the pe.

Homemade Cherry Pie l SimplyScratch.com

Homemade Cherry Pie l SimplyScratch.com

Brush the top of the pie crust with milk or heavy cream and then scatter any cut out pieces of dough (if using), brush with more heavy cream and sprinkle with coarse sugar. 

Homemade Cherry Pie l SimplyScratch.com

Bake on the the lower third rack with a sheet pan below it to catch any spills. Bake for 30 minutes before reducing the heat to 350° and continue baking for 25 to 30 more or until the filling is bubbling through the vent cutouts.

Homemade Cherry Pie l SimplyScratch.com

Next allow the pie to cool for a few hours before slicing and serving with a scoop of vanilla ice cream. As you know, I love nothing more than a warm fruit pie and its flaky crust with cold ice cream.

This sweet and tart cherry pie was so easy to prepare, tastes better than any store-bought or diner pie.

Homemade is where it’s at.

Homemade Cherry Pie l SimplyScratch.com

Enjoy! And if you give this Homemade Cherry Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Cherry Pie l SimplyScratch.com

Homemade Cherry Pie
Yield: 1 (9-inch) pie or 8 servings

Homemade Cherry Pie

What is more classic than a Homemade Cherry Pie? Tart pie cherries in a glossy thick sauce, baked in a flakey homemade pie crust... what could be better? Serve with a scoop of vanilla ice cream and a steaming cup of coffee!

Ingredients

  • 5 cups frozen sour pie cherries
  • 1 recipe homemade (double crust) pie dough
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon real vanilla extract
  • 1/4 teaspoon ground cinnamon
  • a pinch of ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons cold heavy cream
  • coarse sugar

Instructions

THE NIGHT BEFORE:

  1. Set your frozen cherries into a colander set over a bowl and place into your refrigerator. As the cherries thaw the juices will be collected in the bowl below (save those juices!). These need at least 6+ hours to thaw.

THE DAY OF:

  1. Roll out the bottom pie and top crust to 12-inches in diameter. Place one into a 9-1/2-inch deep pie dish. Trim off excess pie crust, leaving a 1-inch border and refrigerate. Save the scraps if you plan to cut out any designs to top the pie.
  2. Cut vent holes out of the top crust and transfer it to a lined baking sheet and refrigerate as you work on the filing.
  3. Into a liquid measuring cup, pour the reserved cherry juice, add enough water (if need be) to measure 3/4 cup total.
  4. In a heavy-bottom sauce pan, add the sugar, cherry juice and cornstarch, whisk to combine. Bring to a boil, reduce the heat to medium-high whisking often until thickened. About 5 minutes. Remove the pan off of the heat and stir in the vanilla, cinnamon and nutmeg.
  5. Allow this to cool completely before assembling the pie.
  6. Position an oven rack in the lower third of your oven and then preheat your oven to 425°.
  7. Add the thawed cherries to your chilled bottom crust, pour the cooled filling over top and smooth out with a spoon.
  8. Drape the top crust over the filling, trim off the excess dough and fold and crimp the edges.
  9. Brush the top crust with cold heavy cream and decorate with cut out hearts or shapes if desired. Brush those with cream as well before sprinkling coarse sugar over top.
  10. Bake on the the lower third rack with a sheet pan below it to catch any spills. Bake fro 30 minutes before reducing the heat to 350° and continue baking for 25 to 30 more or until the filling is bubbling through the vent cutouts.
  11. Allow the pie to cool for a few hours before slicing and serving.

Notes

Cherry pie is even more delicious served with vanilla ice cream and a steaming cup of coffee.😉


Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 329 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 12mg Sodium: 122mg Carbohydrates: 56g Fiber: 2g Sugar: 34g Protein: 2g
Nutrition information isn’t always accurate
Homemade Pie Crust
Yield: makes two 9-inch pie crusts

Homemade Pie Crust

This homemade pie crust is all done in your food processor. Whether it's sweet or savory this pie crust will meet all your needs! Did I mention it's easy?

Prep Time 5 minutes
Additional Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2-1/4 cups unbleached all purpose flour
  • 1 teaspoon kosher salt
  • 2 sticks ice cold unsalted butter, cut into pieces
  • 6-8 tablespoons ice cold water (or less! check consistency as you go)
  • 1 to 2 tablespoons of heavy cream, for brushing the second top crust (only if making a double crust pie)
  • sugar, for sprinkling (only if making a fruit filled, double crust pie)

Instructions

  1. Place the flour, salt and butter into a food processor and pulse until it's crumbly.
  2. Next add one tablespoon at a time (5 to 6 total tablespoons usually works best for me), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.
  3. On a clean surface, form the pie dough into a disc and divide in half. Form both pieces of dough into round disks and wrap tightly into plastic wrap.
  4. Refrigerate for 30 minutes to let it rest.
  5. Roll out dough evenly and lay in to a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.
  6. If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.

Notes

FREEZING PIE DOUGH: Pie dough does excellent in the freezer! Here are a couple of method options: 1: divide, wrap tightly in heavy-duty aluminum foil and freeze. You'll need to thaw this before rolling. Could take a hour or two to thaw. 2- Divide, roll out and fit in pie plate, wrap and freeze {as mentioned above in the first option}. The second option allows you to have a ready to use pie crust and can go directly in the oven frozen. Just increase the baking time by a few minutes or so to make up for it!

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 167 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 268mg Carbohydrates: 31g Fiber: 1g Sugar: 3g Protein: 4g
Nutrition information isn’t always accurate.
Homemade Cherry Pie l SimplyScratch.com