Sunrise Cherry Pie
Brighten up your dessert table with the irresistible Sunrise Cherry Pie, a classic treat with a fresh and fruity twist that’s perfect for any occasion. This homemade pie features a buttery, flaky crust enveloping a luscious filling made from five cups of juicy, fresh cherries, enhanced with hints of lemon juice and vanilla for a delightful burst of flavor. The top crust is baked to a beautiful golden brown, brushed with an egg wash, and optionally sprinkled with coarse sugar for added sparkle and texture. Ideal for summer gatherings or as a cozy year-round indulgence, this pie delivers a perfect balance of sweet and tart in every bite. Easy-to-follow instructions guide you through crafting the dough from scratch and creating a thick, glossy filling that’s bound to impress. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own for a timeless dessert bursting with cherry goodness. Keywords: homemade cherry pie, fresh cherry dessert, flaky pie crust, summer dessert.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1 cup unsalted butter, chilled and cubed
- 0.5 cups ice water
- 5 cups fresh cherries, pitted
- 1 cup granulated sugar (for filling)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Cut the chilled butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together (you may not need all the water).
Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let the filling cool slightly.
On a lightly floured surface, roll out one portion of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
Pour the cooled cherry filling evenly into the crust.
Roll out the second portion of dough and place it over the filling. Trim and seal the edges, then crimp them decoratively. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash 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.
Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving. Enjoy your Sunrise Cherry Pie!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 42.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 276 mg | 6% | |
*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.
