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–+ servings

Cherry Pie

Devashish
This classic cherry pie recipe brings the perfect balance of sweet and tart flavors to your table in just over an hour. With a quick 20-minute prep time and 45 minutes in the oven, you'll have a delightful dessert that's both comforting and crowd-pleasing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Course Dessert
Servings 12
Calories 122 kcal

Equipment

  • 9-inch pie pan
  • Saucepan
  • Wire cooling rack

Ingredients
  

For the Filling

  • 1.5 lbs fresh, sour cherries or three (14.5 oz) cans sour cherries
  • 3/4 cup granulated sugar
  • 2 Tablespoons lemon juice
  • 1/3 cup cornstarch
  • 2 Tablespoons butter
  • 1/2 teaspoon ground cinnamon

For the Crust

  • 1 recipe homemade pie crust this recipe makes 2 crusts: one for the bottom and one for the top
  • 1 large egg white beaten with a fork
  • granulated sugar for sprinkling on top

Instructions
 

  • If using fresh cherries: Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released.
  • Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour over cherries and set aside while you prepare the pie crust.
  • If using canned cherries: Drain the juice from the cans of cherries into a saucepan, reserving ⅓ cup in a small bowl. Set the cherries aside. Add cornstarch to the bowl with the reserved ⅓ cup of juice and stir well to combine.
  • Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries.
  • Preheat oven to 400 degrees F. Roll out bottom crust and place in 9-inch pie pan. Add filling and sprinkle with cinnamon.
  • Create lattice top with remaining crust. Crimp edges. Brush with beaten egg white and sprinkle with sugar.
  • Bake at 400 degrees F for 40-45 minutes, covering with foil after 25 minutes if needed. Cool completely before serving.

Notes

Leftover cherry pie will last up to 5 days, stored in the fridge.

Nutrition

Calories: 122kcalCarbohydrates: 26gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 21mgPotassium: 106mgFiber: 1gSugar: 22gVitamin A: 90IUVitamin C: 4.2mgCalcium: 7mgIron: 0.2mg
Keyword fruit pie, lattice top, pie crust, summer baking
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