Description
This classic cherry pie recipe features a sweet and tart filling made with frozen tart cherries thickened in a glossy spiced syrup, housed in a buttery homemade lattice crust. Perfect for summer or year-round with frozen cherries, the pie is baked to golden perfection and best served with vanilla ice cream.
Ingredients
Scale
Filling
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water, divided
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
Pie Crust
- 1 recipe Pie Crust, chilled at least 2 hours
For Assembly
- 1 large egg
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- Prepare cherries: Place the thawed cherries in a strainer over a bowl to catch the juices. Measure 1 cup of the cherry juice and save any extra. Transfer the cherries to a large bowl.
- Make thickener: In a small bowl, mix the cornstarch and ¼ cup water until smooth, then set aside.
- Cook filling: Bring the 1 cup cherry juice to a boil in a small saucepan. Stir in the sugar and continue boiling until dissolved. Add the cornstarch mixture and stir until the liquid thickens and becomes clear and glossy. Remove from heat and pour over cherries. Stir in cinnamon, ginger, almond extract, and salt. Let the filling cool completely.
- Roll bottom crust: Roll out the chilled pie crust with a ½-inch overhang on the pie plate. Cover loosely with plastic wrap and chill for 30 minutes. Meanwhile, place a baking sheet in the oven and preheat to 425°F with the sheet inside on the bottom rack.
- Roll top crust: Roll out the remaining dough, place on a baking sheet, cover loosely, and chill in the fridge until the bottom crust is ready.
- Prepare egg wash: Whisk together the egg and remaining 1 tablespoon water in a small bowl. Set aside.
- Assemble pie: Pour the cooled cherry filling into the bottom crust. Cut the top crust into 1-inch strips and create a lattice by weaving strips over the filling. Trim edges and fold the bottom crust edge over the lattice strips. Crimp edges to seal.
- Finish and bake: Brush the lattice with egg wash and sprinkle with coarse sugar if desired. Place the pie on the hot baking sheet in the oven. Bake for 20 minutes at 425°F, then reduce heat to 375°F and bake for an additional 50 minutes or until the crust is golden and filling is bubbly. If edges brown too fast, cover with foil.
- Cool and serve: Let the pie cool completely, about 4 hours, before slicing. Serve with vanilla ice cream.
Notes
- If you don’t have 1 cup of cherry juice, microwave the cherries in 15-second increments to release more juice until you reach 1 cup. Save extra juice for another use.
- Make the pie dough and cherry filling a day ahead to save time on baking day.
- Use a sharp knife or pizza cutter to cut lattice strips neatly.
- If edges brown too quickly during baking, cover with foil to prevent burning.
- Use tart cherries for best flavor but sweet cherries can be substituted with adjusted sugar.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
