Homemade Cherry Pie Recipe – Learn with Experts

Homemade Cherry Pie Recipe – Learn with Experts: A homemade cherry pie is truly magical, from the delicious smell of the bubbling fruit filling to the flaky, golden crust that makes you want to eat pure bliss.

Homemade Cherry Pie Recipe – Learn with Experts

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We are going to learn how to make the best cherry pie from scratch in this blog post. No matter how much you know about baking or how new you are to the kitchen, our step-by-step recipe will help you make a pie that is full of sweet and sour cherries and has the perfect buttery crust.

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Instructions

• What the crust is: Follow either pie crust recipe all the way through step 5.
• Fill the shell: Mix the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract in a large bowl until everything is well mixed.

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• Put the filling in the fridge with the lid on while you roll out the pie dough, or for up to 24 hours.
• Roll out the chilled pie dough: Place one of the chilled dough discs on a floured work surface and roll it out. Store the other disc in the fridge.

• After each roll, turn the dough about a quarter of the way around until you have a 12-inch circle. Put the dough into a 9-inch pie dish with care. Use your fingers to tuck it in and make sure it’s smooth.
• Spread the cherries out in the crust with a slotted spoon. The juice should be saved for the next step. Put the pie in the fridge without the lid on while you reduce the juices in the next step.

• Put the few tablespoons of juice that is left over in a small saucepan and set it over low heat. Stir and cook for three to four minutes, or until the juice has thickened and reduced a bit.
• Once it’s cool, pour it over the cherries in the filling. Gentle toss together as best you can; it doesn’t have to be perfect. When you mix the reduction with the cold cherries, it will get harder and thicker.

• It’s okay, and it will melt again in the oven. Put the butter pieces on top of the filling. Warm the oven up to 204°F (400°C). Set up the lattice: Take the second disc of chilled pie dough out of the fridge.
• Make a circle out of the dough that is 12 inches across. Cut strips of dough with a pizza cutter, a pastry wheel, or a sharp knife. I made four strips that were 2 inches wide and two that were 1 inch wide.

• Carefully weave the strips together by threading them over and under each other and pulling back strips as needed. To seal, press the strips’ edges into the pie crust’s bottom edges. Cut off the extra dough with a small paring knife. Use a fork to flute or crimp the edges of the pie crust.
• Brush the egg wash on top of the pie crust just a little. If you want, you can sprinkle coarse sugar on top. After putting the pie on a big baking sheet, bake it for 20 minutes.

• Turn the oven down to 375°F (190°C), but leave the pie in there. Bake for another 30 to 40 minutes, or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes.
• After the first 20 minutes of baking, I suggest putting a pie crust shield on the crust’s edges to keep it from browning too quickly.  Take the pie out of the oven and set it on a rack to cool.

• Let it cool for at least three to four hours before cutting it up and serving it. If you cut the pie while it’s still warm, the filling will be too wet. Put leftovers in the fridge and tightly cover them. They will last for up to 5 days.

Nutrition

• Calories: 122 kcal
• Carbohydrates: 26 g
• Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 21 mg
• Potassium: 106 mg
• Fiber: 1 g
• Sugar: 22 g
• Vitamin A: 90 IU
• Vitamin C: 4.2 mg
• Calcium: 7 mg
• Iron: 0.2 mg