Cheery Cherry Pie
Bursting with the sweet-tart flavor of succulent cherries, Cheery Cherry Pie is a delectable homemade dessert that’s perfect for any occasion. This timeless recipe combines a buttery, flaky pie crust made from scratch with a luscious cherry filling that’s thickened with cornstarch and infused with a hint of lemon and vanilla for added depth. Whether you use fresh or frozen cherries, this pie is a true showstopper, complete with a beautifully golden lattice crust brushed with egg wash and optionally sprinkled with coarse sugar for extra sparkle. With only 30 minutes of prep time, it’s surprisingly simple to create a bakery-worthy dessert right in your own kitchen. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—either way, this charming treat will leave every guest smiling.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 5 cups Fresh or frozen pitted cherries
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 unit Egg, beaten
- 1 tablespoon Coarse sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture begins to thicken, about 5–7 minutes. Remove from heat and let it cool slightly.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides.
Pour the cherry filling into the prepared crust, spreading it evenly.
Roll out the second disc of dough into a 12-inch circle. Use it to create a lattice pattern or cover the pie entirely, trimming any excess dough and crimping the edges to seal.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours before slicing and serving. Enjoy your Cheery Cherry Pie!
Nutrition Facts
Calories |
4309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 597.1 g | 217% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 329.7 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 235 mg | 18% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
