It’s Cherry season and for me, it means lots of pies and galettes. I love all kinds of pies but this one is by far my favorite. It’s made with fresh cherries and an easy buttery pie crust. It’s the best way to start the summer and also great for your 4th of July parties!
Ingredients for a 9-inch pie:
For the filling:
- 41⁄2 cups pitted cherries
- 1⁄2 cup sugar(If the cherries are not very sweet, add 2⁄3 cup)
- 4 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon of butter (cut in small cubes), optional
For the crust:
- Find the recipe for this buttery and flaky crust here, and multiply it by 2.
Egg wash:
- 1 egg
- 2 tablespoons milk or cream
Instructions:
1. Make the pie crust with the recipe here. If you like to have a lattice design on top, multiply the recipe by 2. Divide the dough in half, wrap them tightly in plastic wrap and refrigerate for 2 hours or overnight.
2. Preheat the oven to 400 F.
3. Make the filling by mixing cherries, sugar, cornstarch, lemon juice and vanilla in a bowl and refrigerate it.
4. On a lightly floured surface, roll out your pie crust to about 1/8″ thick and larger than your pie dish. Lightly grease your pie dish with cooking spray or butter and transfer the dough to it. Trim the edges and refrigerate the crust until ready to use. (You want everything to be cold before baking.)
Roll out the second pie dough too and cut some strips for the lattice. Transfer them to a baking sheet lined with parchment paper and refrigerate until ready to use.
5. When the filling and the crust are chilled for about 15 minutes, take them out and start assembling.
Transfer filling into the pie crust. (Discard the liquid)
Add a few cubes of butter on top.
Arrange the lattice on top or any other decorations you would like.
Trim and seal the edges.
Brush the lattice with the egg wash and sprinkle some sugar on it.
6. Freeze the dough for 5 minutes before baking.
7. Bake at 400 F for 20 minutes and then reduce the temperature to 350 F and bake 30-40 minutes more or until the filling is bubbling.
If the edges of your pie are turning brown quickly, cover the top with a sheet of aluminum to make sure it doesn’t burn.
8. Let it cool down in room temperature for about 2-3 hours before cutting into it to make sure that the filling is set and it’s not too runny.
Can I reheat this pie?
Yes! Preheat the oven to 350, cover the pie dish with foil and heat it in the preheated oven for 10-15 minutes.
Enjoy! 🍒
