Practically Perfect Cherry Pie
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Cherry pie is one of those things I grew up on and have always loved! I recall many evenings with my extended family sitting around the table eating cherry pie as the grown-ups chatted and I would listen to their stories. Now, when the family gathers, we still eat cherry pie and tell stories, but now I get to add my own into the mix and sip coffee along with my grandmother, aunts, uncles, and cousins, while the next generation sits quietly taking in our stories. Occasionally, I’m even the one who made the pie. It’s one of those small family moments that I’m happy my own daughter will grow into as she moves from a toddler to a child and eventually to an adult.
Another strong memory I have from childhood is watching my mom weave the lattice for the pie crust. She would pour the homemade filling into the bottom crust, and then weave the strips for the top crust. When I grew into making the pies myself, try as I might, I could not weave the lattice for the crust without the pie dough ending up covered in cherry pie filling. So, I developed the method shown below to create the top crust for my cherry pie.
Now, my pies not only taste great, but look gorgeous too!
Perfect Cherry Pie (printable recipe here)
Ingredients
2 pie crusts
1 can Oregon brand Red Tart Cherries
3/4 cup sugar
Juice of one lemon
1/2 – 1 teaspoon cinnamon
3-5 tablespoons cornstarch
1 egg yolk
1 tablespoon water
Tools
French Rolling PinPastry Rolling Mat
Double Pastry-Pizza Wheel
Pyrex 9-ich Pie Plate
Mini Silicone Basting Brush
- Strain cherries and transfer liquid to a medium saucepan.
- Add sugar, lemon juice, cinnamon, and cornstarch (based on how thick you like your filling) and whisk until sugar is dissolved.
- Heat over medium heat, whisking continually until mixture begins to bubble and thicken.
- Add cherries to pot and stir for 30 seconds to 1 minute.
- Set aside and allow to cool slightly.
- Preheat oven to 350.
- Place one crust in pie pan and smooth against bottom and side of pie pan. Use additional crust to createlattice top.
- Add pie filling to bottom crust and cover with lattice top.
- Finish pie crust by crimping crusts together.
- Whisk together egg yolk and water.
- Brush unbaked crust with egg wash.
- Bake 30-40 minutes until crust is golden brown.
Note: If you have leftover pie (WHAT???), you can slice the pie once it has completely cooled, wrap it in plastic wrap and freeze it. When you are ready to eat it, unwrap it, allow to thaw a bit, and then reheat in the microwave for a nice treat.
Now, go out, bake a pie, and make some family memories!
Check out more recipes to enjoy with your family over at Full Plate Thursday hosted by Miz Helen’s Country Cottage!
Wow, that pie looks delicious and the lattice pie crust is amazing! Thanks for sharing the recipe.
Thanks! I felt like I had to get special permission from my mom since it is the way she taught me!
You are right this is just about a perfect cherry pie, it looks fantastic! Thanks so much for sharing with us on Full Plate Thursday and have a great weekend!
Miz Helen
It’s one of those things I always look forward to eating on special occasions!
Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and hope you stay safe in the storms.
Miz Helen
Thank you for choosing to feature my cherry pie! I was so excited when I saw it! We have weathered the storm well so far. No flooding in our home or neighborhood and only a few branches down. Others in the area have not been as fortunate.