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Homemade Tart Cherry Pie

A couple of weeks ago, I was looking at some of my very first recipe posts and was so embarrassed at some of my first pictures.  One of those pictures was of my Tart Cherry Pie.  I cringed at the site of that picture.  Recipe redo time!  I went straight to the kitchen and searched my freezer for frozen tart cherries and got lucky.  I immediately got to work on making a Tart Cherry Pie along with some new updated pictures.  Besides, it was an excuse to make a cherry pie and it’s been a long time since I made that first cherry pie for my blog.

Do you love Cherry Pie?  It is super easy to make one.

Tips for the perfect cherry pie filling…

  1. Don’t  use canned cherry pie filling.
  2. Use fresh tart red cherries if they are in season or use frozen tart red cherries.  They have just as much flavor as the fresh picked ones.

Here’s a quick snapshot of how I made this delicious pie…

I started with a double crust pie crust.  I used Aunt Elsie’s Flaky Pie Crust, but you can use your favorite pie crust or store-bought.  Note:  If a lattice top crust isn’t your thing, feel free to use a regular pie crust on top.  Make sure you cut a few slits in the crust with a knife, to allow the filling to vent.

Next, I thawed some frozen tart cherries.  Then I mixed the juice with some sugar, cornstarch, butter, and vanilla together in a medium saucepan.  I heated it over medium heat, stirring constantly until the mixture slightly thickened.  By doing this, it keeps the pie from boiling over in the oven.  I poured the filling into my pie shell, covered the filling with a lattice top and baked it until the filling was bubbly and the top lightly browned.

tartcherrypie-76

The first time I posted this recipe, I cut the dough into 1/2 inch strips, as shown above, and in How To Make A Lattice Top Pie Crust,

But this time I opted for wider strips which are so much easier to work with.  I used a pastry wheel to cut the strips, but if you don’t have one you can use a sharp knife.

I brushed the lattice top with an egg wash followed by a sprinkling of sugar, wrapped the edges with foil and baked the pie until the filling was bubbly and the crust a golden brown.  So easy!

 

 

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Homemade Tart Cherry Pie


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 120
  • Yield: 8 Servings
  • Category: Pies

Ingredients

For the Pie Dough

  • 1 double crust pie crust, homemade or store bought

For the Pie Filling

  • 2 bags frozen tart cherries, 16 ounce each, thawed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon melted butter

For the Egg Wash

  • 1 egg
  • 1 tablespoon heavy cream or half & half
  • Regular or coarse sugar for sprinkling

Instructions

Preheat oven to 375 degrees

For the Pie Dough

  1. Form the dough into two disks. On a lightly floured surface, roll one disc into a 12-inch circle and place in a 9-inch shallow pie dish.
  2. Roll the second disc out the same as the first one. Using a pastry cutter or a sharp knife, cut the dough into long strips. You can cut them into any width, all the same or different widths if preferred. Place the strips on a cookie sheet and refrigerate until you’re ready to use them.

For the Pie Filling

  1. Add the cherries, sugar, cornstarch, vanilla, and butter to a medium saucepan. Mix and bring to a boil over medium heat.  Stir constantly and mix until mixture begins to slightly thicken.  Transfer the filling to the prepared empty pie shell.
  2. Remove the pie strips from the refrigerator. Arrange strips of pie dough over the filling to form a lattice pie crust. See notes above recipe for how to make a lattice pie crust.
  3. Whisk together the egg and cream in a tiny bowl. Brush the egg wash over the strips of pie dough. Sprinkle with sugar.
  4. Wrap foil around edges of the pie. Place pie on an old cookie sheet and bake until the center is bubbly and the top is a light golden brown.
  5. Transfer pie to a wire rack to cool.
  6. Serve warm with ice cream or cold. Refrigerate leftovers.

Notes

The purpose of cooking the pie filling before baking it is to thicken it ahead of time so it won’t bubble over in the oven.  You’re really not cooking it, just thickening the filling.  The reason a lot of fruit pies bubble up and over the sides while in the oven is that the juices don’t have time to thicken up before getting hot.

Nutrition

  • Serving Size: 8

Keywords: pie, cherry pie, fruit pie, Summer pies, Summer desserts,

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