Cherry Pie
Cherry pie is a timeless dessert that captures the essence of summer in every bite. With its flaky crust and juicy cherry filling, this classic treat is perfect for any occasion, whether it’s a family gathering or a simple weeknight dessert. The balance of sweet and tart cherries, combined with a buttery crust, makes it a favorite among dessert lovers. Get ready to impress your friends and family with this scrumptious recipe!
Ingredients
- 2 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon butter, cut into small pieces
- 1 package of pre-made pie crusts
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 37g carbohydrates, and 2g protein. This information is based on one serving of cherry pie.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract.
- Mix well until the cherries are evenly coated.
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Pour the cherry mixture into the crust, spreading it evenly.
- Dot the filling with pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a crisscross pattern.
- Trim and crimp the edges of the crust.
- Brush the lattice top with the beaten egg mixed with milk.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before serving.
Alternative Ingredients
If you don’t have fresh cherries, you can use canned cherries or frozen ones. Adjust the sugar based on their sweetness. For a gluten-free option, substitute the pie crust with a gluten-free blend.
Serving and Pairings
Cherry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it warm for an extra cozy treat!
Storage and Reheating
Store leftover cherry pie in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes. Cherry pie can be frozen for up to 3 months; ensure it’s well-wrapped.
Cooking Mistakes
- Using unpitted cherries can ruin the texture of the pie.
- Not allowing the pie to cool can make it watery.
- Overbaking can lead to a burnt crust.
- Skipping the egg wash may result in a pale crust.
- Not adjusting sugar for tart cherries can make the pie too sour.
- Using a dull knife to cut the crust can ruin its appearance.
- Not sealing the edges properly can cause leaks during baking.
Helpful Tips
- Use cold ingredients for a flakier crust.
- Let the cherries sit with sugar for 10 minutes to release juices.
- Experiment with spices like cinnamon for added flavor.
- For a decorative touch, use cookie cutters for the crust.
- Always taste the filling before baking to adjust sweetness.
FAQs
What type of cherries are best for cherry pie?
Both sweet and tart cherries can be used, but tart cherries are traditional for their balanced flavor. Sweet cherries may require less sugar.
Can I make cherry pie without a lattice crust?
Absolutely! You can simply cover the pie with a full crust and cut a few slits for steam to escape.
How do I know when my cherry pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the lattice or slits.
Can I use frozen cherries in this recipe?
Yes, frozen cherries work well! Just thaw and drain excess liquid before using.
How long does cherry pie last?
Cherry pie can last in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Conclusion
Cherry pie is not just a dessert; it’s a delightful experience that brings joy to any gathering. With its sweet and tart filling encased in a flaky crust, it’s sure to become a favorite. Try this recipe today, and enjoy a slice of nostalgia!
Cherry Pie
Ingredients
- 2 cups fresh or frozen cherries pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1 tablespoon butter cut into small pieces
- 1 package of pre-made pie crusts
- 1 egg beaten (for egg wash)
- 1 tablespoon milk for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract.
- Mix well until the cherries are evenly coated.
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Pour the cherry mixture into the crust, spreading it evenly.
- Dot the filling with pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a crisscross pattern.
- Trim and crimp the edges of the crust.
- Brush the lattice top with the beaten egg mixed with milk.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before serving.
