300 minutes
A traditional cherry pie with a flaky crust and juicy cherry filling, perfect for any occasion.
Pitted Cherries
0 oz
Lemon Juice, fresh
tablespoons
cups
teaspoons
cups
Old-Fashioned Flaky Pie Dough
0 double crust
each
each
tablespoons
teaspoons
1. Prepare the Filling
In a large bowl, combine the pitted cherries, lemon juice, sugar, salt, and tapioca starch. Use a flexible spatula to mix everything together until the cherries are well-coated and the mixture looks glossy.
2. Assemble the Pie
Scrape the cherry filling into your prepared pie shell. Roll out the remaining dough and place it over the filling, whether as a solid sheet, cutouts, or a lattice-top.
3. Refrigerate the Pie
Place the assembled pie in the refrigerator for 30 minutes.
4. Preheat the Oven
While the pie is chilling, preheat your oven to 400°F (200°C).
5. Apply Egg Wash
In a small bowl, whisk together the egg, egg yolk, cream, and salt. Brush a thin, even layer of this mixture over the top crust of the pie.
6. Bake the Pie
Place the pie on a parchment-lined, rimmed baking sheet to catch any drips. Bake for 1 hour. After an hour, cover the pie with tented foil to prevent over-browning and continue baking for an additional 15 minutes.
7. Check the Temperature
If you have a digital thermometer, check that the internal temperature of the pie reaches 213°F (100°C).
8. Cool the Pie
Let the pie cool down until it's no warmer than 85°F (29°C), which takes about 3 hours.
9. Serve
Once the pie has cooled, use a sharp knife to slice and serve. Enjoy your classic cherry pie with a dollop of Cherry Pit Whipped Cream if desired.
10. Store Leftovers
If you have any leftovers, wrap the pie in foil and store it at room temperature for up to 3 days. Before serving again, reheat slices for 10 minutes at 350°F (180°C) to revive the crust and enjoy it warm.
Substitute apples for cherries, add cinnamon and nutmeg, and maybe a squeeze of lemon juice for tartness.
Combine raspberries, blueberries, blackberries, and strawberries for a vibrant mixed berry pie. Adjust sugar based on the tartness of the berries.
A small amount of almond extract (about 1/2 teaspoon) mixed into your cherry filling can add a subtle nuttiness that pairs exceptionally well with cherries.
Pears can replace cherries with the addition of freshly grated ginger to complement the sweetness of the pears.
Incorporate the zest of one lemon or an orange into your cherry filling. This will add a bright, aromatic note that complements the cherries without overpowering them.
Use sour or tart cherries for a complex flavor profile. If using canned or frozen cherries, ensure they are well-drained to avoid a soggy crust.
Start in a hot oven to set the crust, then lower the temperature to thoroughly bake the filling without burning the crust.
Keep ingredients cold and handle dough minimally. Add sugar or salt to the dough for extra flavor.
Use a combination of cornstarch and tapioca flour for a clear, glossy, and well-set filling.
Allow the pie to cool for several hours to set the filling, and serve at room temperature or slightly warm.
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