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+ servings

Homemade Cherry Pie

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What is more classic than a Homemade Cherry Pie? Tart pie cherries in a glossy thick sauce, baked in a flakey homemade pie crust! Serve with a scoop of vanilla ice cream and a steaming cup of coffee.
Course Desserts & Sweet Treats
Cuisine American
Keyword cherry, from scratch, homemade, pie
Prep Time 35 mins
Cook Time 1 hr
Additional Time 6 hrs
Total Time 7 hrs 35 mins
Servings 8 servings
Calories 326
Author Laurie McNamara

Ingredients

  • 5 cups frozen sour cherries
  • 1 recipe homemade pie dough
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 2 tablespoons unsalted butter cut into small pieces
  • 2 tablespoons heavy cream cold
  • 1 tablespoon coarse sugar for sprinkling, or more to taste

Instructions

THE NIGHT BEFORE:

  • 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:

  • 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.
  • Cut vent holes out of the top crust and transfer it to a lined baking sheet and refrigerate as you work on the filing.
  • Into a liquid measuring cup, pour the reserved cherry juice, add enough water (if need be) to measure 3/4 cup total.
  • 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.
  • Allow this to cool completely before assembling the pie.
  • Position an oven rack in the lower third of your oven and then preheat your oven to 425°.
  • Add the thawed cherries to your chilled bottom crust, pour the cooled filling over top and smooth out with a spoon.
  • Drape the top crust over the filling, trim off the excess dough and fold and crimp the edges.
  • 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.
  • 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.
  • Allow the pie to cool for a few hours before slicing and serving.

Nutrition

Serving: 1slice | Calories: 326kcal | Carbohydrates: 56g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 105mg | Potassium: 222mg | Fiber: 3g | Sugar: 38g | Vitamin A: 198IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg