Looking for a dessert to bring to a holiday party? This cherry pie recipe takes a while to prep and cool, but it’s really easy to make and tastes great. Here’s how to make it:
What you need:
- 2 pounds of cherries; pitted and halved (get fresh cherries – it makes the pie so much better!)
- ½ cup of sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of lemon juice
- All-purpose flour for rolling
- 1 large egg yolk
- 1 tablespoon of water
- 1 tablespoon of turbinado or sugar
- Pie dough
- Aluminum foil
- Parchment paper
- Pizza roller
- Kitchen shears
- Pastry brush
- Pie dish
How to make it:
- If you listened to my advice and got fresh cherries, the first thing you need to do is pit and halve them. This takes a while, but trust me, it will be worth it. Set the cherries aside in a bowl.
- Preheat your oven to 400 degrees and put the rack in the lowest position.
- I typically buy pre-made pie crust. If you make it from scratch, do that after you pie and halve your cherries. Lay parchment paper on your counter and sprinkle flour over it. Roll a 14-inch round of dough. Gently lay the dough onto your pie dish and press onto the bottom and sides. Make sure not to stretch the dough at all. If the dough overhangs the pie dish, that’s okay for now.
- In a large bowl, combine the cherries, cornstarch, lemon juice and sugar. Toss the mixture until all the cherries are coated. Pour the mixture into the pie crust.
- Roll another 14-inch round of pie dough on floured parchment paper. Using a pizza cutter, cut the rolled pie dough into 8 half-inch wide strips. Discard the shortest two. Weave the strips on top of the pie to form a lattice. Not sure how to do this? Click here.
- Once you’ve finished your lattice pattern, use kitchen shears to trim all the overhanging dough so that only 1 inch is left hanging over the sides. Tuck the lattice strips under the rim of the bottom crust and press to seal it together. Use a fork and gently press the edge all the way around to make a crimped effect.
- In a small bowl, mix an egg yolk and 1 tablespoon of water. Using a pastry brush, brush the mixture onto the top of the pie crust. Use 1 tablespoon of sugar to sprinkle all over the top of the pie.
- Bake the pie for about 60 to 70 minutes, or until you can see the cherry filling bubbling all over. Tent with foil when the crust starts to brown, at about the 40 minute mark. Not sure how to do this? Click here.
- When the pie is finished baking, remove it from the oven and let it cool until it is room temperature, or for about 3 hours.