Description
This homemade cherry pie features a luscious filling made from fresh cherries combined with sugar, cornstarch, lemon juice, and vanilla extract, all encased in a flaky pie crust. Perfectly baked until golden and bubbling, this classic dessert is delicious served warm with a dollop of whipped cream or a scoop of ice cream.
Ingredients
Scale
Cherry Filling
- 4 cups fresh cherries, pitted
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Pie Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare Cherries: Wash and pit the fresh cherries thoroughly to remove any stems and seeds.
- Mix Filling: In a mixing bowl, combine the pitted cherries with sugar, cornstarch, lemon juice, and vanilla extract. Stir well and let the mixture sit to meld the flavors.
- Prepare Bottom Crust: On a floured surface, roll out half of the pie dough. Carefully transfer it into your pie dish, ensuring you do not stretch the dough to avoid shrinking during baking.
- Add Filling: Pour the cherry filling evenly over the bottom crust in the pie dish.
- Prepare Top Crust: Roll out the remaining dough into a circle. Cut slits for steam to escape or create a decorative lattice design, then place it over the cherry filling. Seal and crimp the edges to enclose the pie.
- Bake: Preheat your oven to 425°F (220°C). Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool for at least one hour before slicing. Serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Using fresh cherries enhances flavor, but frozen cherries can be used if fresh are unavailable; be sure to thaw and drain excess liquid.
- Chilling the pie crust before rolling can help prevent shrinkage.
- Cover the pie edges with foil halfway through baking if the crust browns too quickly.
- Allowing the pie to cool fully helps the filling set and makes slicing easier.
