Dessertsnatashaskitchen4.9
Cherry Pie
There's nothing like a homemade Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.
👥 8 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 30 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Make pie crusts and refrigerate ⏱️ 1 hour before using. Arrange oven rack in the lower third of the oven.
2
In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
corn starch5 Tbsptsp cinnamon1/2
3
Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
lemon juice1 Tbsp
4
Roll the first pie crust disk into a 13" circle and transfer to a 9" wide, deep pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.
5
Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha's Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie ⏱️ 30 minutes (or freeze ⏱️ 15 minutes) while preheating oven to 425˚F.
6
Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for ⏱️ 25 minutes.
egg1milk (or water)1 Tbspcoarse sugar1 Tbsp
7
Place a sheet of foil on the bottom rack to catch drips, reduce oven temperature to 350˚F, and bake an additional ⏱️ 35-40 minutes, or until crust is golden and cherry juice has been bubbling through the lattice top for at least ⏱️ 5 minutes.
Nutrition Facts
calories
317 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
3 g
sugar Content
34 g
sodium Content
122 mg
protein Content
3 g
cholesterol Content
24 mg
carbohydrate Content
55 g
saturated Fat Content
3 g
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