It's time to celebrate pie again! 😍In celebration of National Cherry Pie Day, we are bringing you the best cherry pie recipe EVER! Of course, this is just our opinion but here at Cook's Innovations, we know pies! But don't take our word for it, try out the recipe yourself!
Here's what you'll need:
Pie crust -
- 2½ cups all-purpose flour
- 1 tsp salt
- 1-2 tbsp granulated sugar
- 1 cup cold butter, cut into small cubes
- ¼ – ½ cup very cold water
- 5 cups stemmed and pitted fresh cherries dark (sweet or sour)
- ¾ cup granulated sugar for sweet cherries, or 1 cup for sour cherries
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp freshly squeezed lemon juice for sweet cherries, or 1½ tsp for sour cherries
- Grated zest from ½ lemon
- ½ tsp vanilla extract
- ½ tsp Kirsch, optional
- 2 tbsp unsalted butter, cut into mini cubes
- Cream or milk, for brushing the top crust
- Coarse or granulated sugar (for sprinkling)
- To make the dough, start off by taking one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften (makes it easier for rolling). On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan. Then, with a knife, trim the edges of the pastry to fit the pie pan. Cover the pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
- For the filling, you need to begin by mixing the sugar, cornstarch, and salt in a medium bowl then stir in the cherries. Then, add the lemon juice and zest with the vanilla extract and Kirsch to the mixture. Put this to the side for about 10 minutes.
- Next, preheat the oven to 425® While the oven heats, line a baking sheet with parchment paper and place in the lower third of the oven.
- Spread the cherry filling in an even layer onto the pie crust, and dot with butter on top. If you choose to make a lattice pie, this is how you do it. Otherwise, place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges. Make 4 slits in the center to let steam escape while baking and brush the crust with a thin coating of milk or cream, sprinkling the sugar afterward.
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- Bake for 15 minutes, then reduce heat to 375®F and continue baking until the crust is golden brown and juices from the filling are bubbling through the slits. (You can cover the edges of the pie loosely with foil if it starts browning too much while baking.)
- Once you remove the pie, allow it to cool for at least 4 hours before serving so that the filling can set.
And there you have it! The best cherry pie recipe you will ever taste! It is a homemade, classic dessert that can be enjoyed any time of day for any occasion!
If you liked this recipe, check out our boards on Pinterest for even more delicious recipe ideas and fun kitchen tips!
Adapted from Pretty. Simple. Sweet