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…
- Don’t use canned cherry pie filling.
- 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 and drained some frozen tart cherries, reserving a little of the juice. Then I mixed the juice with some sugar, cornstarch, flour, butter and vanilla and added it to the cherries. 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.
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!
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 tablespoon flour
- 1/3 cup cherry juice
- 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
- Preheat oven to 375 degrees.
- Drain the cherries really well, reserving 1/4 cup of the juice and set aside.
For the Pie Dough
- 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.
- 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
- Add the cherries, sugar, cornstarch, flour, cherry juice, vanilla and butter to a large mixing bowl. Mix to combine. Transfer the filling to the prepared empty pie shell.
- 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.
- Whisk together the egg and cream in a tiny bowl. Brush the egg wash over the strips of pie dough. Sprinkle with sugar.
- Wrap foil around edges of pie. Place pie on an old cookie sheet and bake until the center is bubbly and the top is a light golden brown.
- Transfer pie to a wire rack to cool.
- Serve warm with ice cream or cold. Refrigerate leftovers.
- Serving Size: 8