Fresh Cherry Pie

Fresh Cherry Pie
Staff Writer
Fresh Cherry Pie
Second Home Kitchen and Bar
Fresh Cherry Pie

Recreate some favorite childhood memories with these fresh cherry pies. This recipe creates enough dough and filling for two pies, so you can save some for later or serve a crowd! Pitting cherries might seem a lot of work, but that's what kids are for — free labor.

See all cherry recipes.

Click here to see The Great American Pie Extravaganza.

12
Servings
699
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough

  • 1  Pound  unsalted butter
  • 5  Cups  all-purpose flour
  • 2  Tablespoons  sugar
  • 1  Tablespoon  salt
  • 1/2  Cup  ice water

For the pie

  • 5  Cups  fresh cherries, pitted
  • 1  Teaspoon  vanilla extract
  • 2  Tablespoons  unsalted butter
  • 1  Tablespoon  lemon juice
  • 4  Tablespoons  cornstarch
  • 1 1/2  Cup  sugar, plus more for topping
  • 1/2  Teaspoon  salt
  • egg

Directions

For the dough

Dice the butter finely and place in the freezer. When the butter is frozen, combine the flour, sugar, salt, and butter in the bowl of a food processor and pulse until still small beads of butter remain. While pulsing, slowly drizzle in the water until the dough starts to come together. Remove from the food processor and knead by hand until the dough has formed.

For the pie

Preheat the oven to 350 degrees.

Place the cherries, vanilla extract, butter, and lemon juice in a small saucepot over medium heat. In a bowl mix the dry ingredients together and add to the cherries. Once the cherries release their natural juices, bring the mixture to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes. Remove the mixture from the heat and let cool to room temperature.

For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch pie tin with the dough. Place half of the filling in the tin. Top the tin with another round of ¼-inch-thick pie dough. Cut a few slices into the top of the pie. Bake until the top is golden brown, about 45 minutes.

Meanwhile, whip the egg in a bowl. When the pie has reached a light brown color, remove from the oven, brush with the egg wash, and top with some sugar. Return to the oven and continue baking for the remaining time. Let cool before serving and enjoy!

Nutritional Facts

Total Fat
7g
10%
Sugar
26g
29%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
143g
100%
Protein
14g
30%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
91mg
9%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Folate, total
209µg
52%
Iron, Fe
6mg
33%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
166mg
24%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
328mg
22%
Thiamin
1mg
91%
Water
84g
3%
Zinc, Zn
1mg
13%

Cherry Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cherry Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.