Classic Cherry Pie

in Desserts

Classic Cherry Pie

My entire world could be crumbling, but if I have a pie crust to make/eat, all is ok in the world.

Good thing I had this pie because this week has been trying. It’s been one for the records in terms of toughness. Amelia is having her own rough week because she hates fireworks and my neighborhood always decides it’s a great time to shoot off fireworks for the whole week of Fourth of July. She’s been hiding in the bathroom all today. EMOJI CRYING FACE!

So, we’ve both stress-eaten a bit of pie. Can you blame us?

Classic Cherry Pie

Summer is a sad sight without cherries.

They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.

Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.

Classic Cherry Pie

Classic Cherry Pie

If you’ve never made a pie, this is a good start.

A successful pie just needs a bit of gumption, confidence. Hopefully I can give that to you because it really isn’t that difficult.

1. I always make the pie crust the night before. This breaks up some of the work and the next morning you can just throw together the filling ingredients and spend time making a pretty crust, if you’re into that sort of thing.

2. Do yourself a favor and invest in a cherry pitter. If you buy a cheap one, you’ll buy it twice. Trust me from experience!

3. Egg wash is important. You want that golden brown crust!

4. If your cherries are a lil’ soft or not exactly perfect, that’s ok!

5. Eat it with ice cream.

Classic Cherry Pie

Double Crust

Prep Time: 30 minutes

Yield: Dough for 2 nine-inch pie crusts

Double Crust

Ingredients

  • 2 1/2 cups (312.5g) all-purpose flour
  • 1 tablespoon (15g) white granulated sugar
  • 1 1/2 teaspoon (7g) fine-grain sea salt
  • 2 sticks (226g) unsalted butter, frozen
  • 3/4 cups very cold water, divided
  • 1 large egg, beaten (for egg wash)

Directions

  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. Add a 1/2 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving a 1-inch overhang. Add your filling and transfer the pie to freezer while you roll out the second disc of dough.
  4. Remove the second disc of dough from the refrigerator and repeat the rolling process as you did with the first disc. You have a couple of options, you could simply lay the second rolled out sheet of dough on top, making a few slits with a knife so steam can escape. You can do a lattice. You could even punch out holes or any sort of shape and place it on top. Crimp the edges and brush with the egg wash.
http://acozykitchen.com/classic-cherry-pie/

Classic Cherry Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 (nine-inch) pie

Classic Cherry Pie

Ingredients

  • 2 pounds cherries, pitted and halved
  • 1/4 cup tapioca starch (or 3 tablespoons corn starch)
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 400 degrees F. In a medium bowl, mix cherries, tapioca starch, white sugar and brown sugar, cinnamon and salt.
  2. Per the instructions above, add the filling to the pie crust. Crimp the edges, brush the edges with egg wash and transfer to a baking sheet. I like using a baking sheet because sometimes pies bubble over and I find it easier for transporting to and from the oven. Bake for 20 to 30 minutes, checking on it periodically.
  3. Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
  4. Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away.
http://acozykitchen.com/classic-cherry-pie/

{ 14 comments… read them below or add one }

Medeja July 2, 2015 at 4:12 am

One of the best pies! Maybe even the best.. though I have not tried making it myself 😀

Reply

Leslie July 2, 2015 at 5:05 am

Sweet or sour cherries?

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Adrianna Adarme July 2, 2015 at 11:04 am

Ooo…both would work, though if I were using sour cherries, I’d up the sugar by a few tablespoons. (They’re my favorite.)

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June @ How to Philosophize with Cake July 2, 2015 at 5:50 am

Mmm that looks fantastic! I always loved cherry pie, but never made it–definitely will have to sometime this season :)

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Abby @ The Frosted Vegan July 2, 2015 at 6:32 am

Oh man, my cat HATES 4th of July due to all the fireworks. He’s in a constant state of half hiding under the bed but also still wanting to eat. So LIFE.

p.s. Totally picking up some Wisconsin cherries this weekend and gonna make them into a bomb ass pieeee

Reply

mel July 2, 2015 at 7:48 am

OMG. Delicious. If only I could actually sit myself down and spend the time to make this. Probably tastes as amazing as it looks :)

xx, mel
http://melinspired.com

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Sydney | Modern Granola July 2, 2015 at 8:30 am

What a beautiful pie! You are clearly a master at pie-making. I’m jazzed to try this soon! Thanks for the recipe!

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Katrina @ Warm Vanilla Sugar July 2, 2015 at 9:20 am

Your pie looks perfect! I’ve never had a cherry pie, but seriously need to change that!

Reply

Really4me July 7, 2015 at 10:13 am

Hello, This looks amazing but I wonder if you can come up with a Hluten Free version? If I eat wheat my artritis is so much worse. I have pie cherries in the freezer. Do you need to drain off liquid is using frozen? Tnx

Reply

Adrianna Adarme July 7, 2015 at 12:16 pm

Hi! Yes, I totally can. Let me figure out how I can make a good gluten-free crust. Have been wanting to do that lately anyway. Stand by!

Reply

lucy July 20, 2015 at 3:44 pm

what a beautiful pie! fresh cherry pie is one of my all time favorites. and love those gold scissors!

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SophieEV July 10, 2016 at 8:06 am

I’ve been wanting to bake a cherry pie for so long, I’ve finally done it! Thank you for your easy recipe, it was also my first pie crust and it was a success! I used a little less sugar because my cherries were very sweet. And I served it with homemade vanilla ice-cream, it was delicious!

Reply

Daniela July 17, 2016 at 7:44 pm

My pie started to burn after 15 mins in the oven, but was completely undercooked by the time I took it out. I followed all the directions, but I ended up having to throw out two pounds of beautiful and expensive cherries. Very dissapointed with this recipe.

Reply

Adrianna Adarme July 17, 2016 at 11:42 pm

Hi Daniela,

I’m sorry this recipe gave you trouble. When the pie started to burn did you place a piece of foil over the crust? This was in the recipe specifically for that:

“If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).”

Reply

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