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If you’re looking for a cherry pie that’s sweet and juicy, then you’re in the right place. My Easy Cherry Pie recipe is full of sweet cherries, baked inside a crispy-flaky crust.
This is a family recipe that I’ve tweaked over the years, and this time I’m excited to share that I finally have the finished product. Stick around, because I’m sharing all my favorite tips and tricks that I’ve learned along the way.
Pie Crust
As I mentioned before, this is a family recipe that my step-father would make for the holidays. Traditionally he would use a premade dough, but I love using Cook's Illustrated Foolproof Double-Crust Pie Dough. Feel free to use your favorite pie dough recipe or store bought.
Easy Cherry Pie Filling
With cherry season being so short, I don’t mind using canned cherries for this recipe. Plus, canned cherries are tart and work well with the addition of sugar, making them ideal for your Easy Cherry Pie!
Use The Right Thickener
All-purpose flour and cornstarch are the traditional choices for thickening pie filling. However, they usually produce a thick and gummy filling. Using ground up instant tapioca helps create a juicy and sliceable pie filling.
Top Crust
Lattice crusts look beautiful and are kind of the typical choice for a cherry pie, however, going with the traditional top crust with a few vents cut in helps keep the filling juicy rather than dry.
Egg Wash
Don’t forget the egg wash. An egg wash gives your top crust a beautiful sheen and color, and will highlight any fun designs on your crust.
Baking Tips
- For a crisp crust, be sure to use a glass pie plate. Glass holds heat well and promotes browning.
- For double crust pies, the bottom crust tends to be underbaked in comparison to the top crust. Placing the pie on a heated baking sheet jump starts the baking process for the bottom crust, ensuring it’s baked all the way through.
- If the top crust around the edge browns too quickly, cover the edges with foil to prevent the edges from burning.
Cooling Time
For the perfect slice of pie let the pie cool for at least 4 hours before slicing.
Baking Tools
- Rolling pin
- 9-inch pie plate
- 3 rimmed baking sheets
- Parchment paper
- Foil
Easy Cherry Pie Storage
Easy Cherry Pie can be stored at room temperature wrapped in foil for up to 2 days.
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Suggested Recipes
Easy Cherry Pie
Easy Cherry Pie made with canned Red Tart Cherries for a perfectly thickened filling.
Ingredients
SPECIAL TOOLS
- Rolling pin
- 9-inch pie plate
- 3 rimmed baking sheets
- Parchment paper
- Foil
PIE DOUGH
- 1 homemade recipe double-crust pie dough or store bought
CHERRY FILLING
- 1 1/3 cups (9.6 ounces) granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons instant tapioca, processed to a powder
- 1/8 teaspoon ground cinnamon (optional)
- 1/4 teaspoon almond extract
- 2 tablespoons cherry herring (optional)
- 3 14.5 ounces cans of Red Tart Cherries, drained, rinsed, and dried with paper towels
- 2 tablespoons unsalted butter, cut into cubes
EGG WASH
- 1 large egg
- 1 tablespoon water
Instructions
EGG WASH
- Combine the egg and water together in a small bowl and set aside.
PIE DOUGH
- Roll out one pie dough on a lightly floured surface until it measures 12 inch in diameter. Loosely roll the disk of dough around a rolling pin and gently unroll it over a 9-inch pie plate, letting the excess dough hang over the edge. Ease the dough into the plate by gently lifting the edge of the dough with your hand and pressing the dough with your other hand. Loosely wrap the dough-lined pie plate with plastic wrap and refrigerate for 30 minutes.
- Roll out the second pie dough on a lightly floured surface until it reaches 12 inches in diameter. Line a large rimmed baking sheet with parchment paper. Gently roll the dough around a rolling pin and unroll the dough on to the parchment paper lined baking sheet. Refrigerate the disk of dough until firm, about 30 minutes.
CHERRY FILLING
- Adjust an oven rack to the lowest position, place a foil lined rimmed baking sheet on the rack and heat oven to 400 degrees.
- In a large bowl, combine the sugar, flour, tapioca powder and cinnamon. Add the almond extract and cherry herring if using, and cherries and mix well to combine. Let sit for 15 minutes.
- Pour the cherry filling in the chilled pie dough lined pie plate and scatter butter on top. Loosely roll remaining pie dough around a rolling pin and gently unroll it onto the filling. Press the bottom and top layers of pie dough together and trim the overhand to 1/2 inch beyond the edge of the pie plate. Tuck the edges under and crimp the edges.
- Cut slits on the top of the dough to let the steam vent, and brush the top of the pie with egg wash using a silicone pastry brush. Freeze the pie for 30 minutes.
- Place pie on the heated foil lined rimmed baking sheet and bake until the crust is lightly golden brown, about 30 minutes. Reduce the oven temperature to 350 degrees and rotate the pie and until the juices are bubbling and crust is deep golden brown, about 30 to 40 minutes longer.
- Let pie cool on a wire rack until the filling has set, about 4 hours.
Notes
Storage: Pie can be stored at room temperature for up to 2 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 179mgCarbohydrates: 25gFiber: 1gSugar: 4gProtein: 6g
*Nutrition information is an estimate and will vary.*
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