Don’t forget to top each slice with a generous scoop of vanilla ice cream. It will melt slightly into the slice, making it irresistibly good.
Ingredients for Cherry Pie
- Cherries – we love sweet red cherries here, but you can use a variety of cherries and even a combination of different cherries.
- Lemon juice – balances the sweetness and adds some juiciness to the filling
- Sugar – amps up the natural sweetness of the cherries. You can adjust sugar to taste depending on the sweetness of your cherries.
- Corn Starch – helps to thicken the cherry pie filling
- Butter – we use unsalted butter to dot the cherry pie filling before applying the crust.
- Pie Crust – you will need two disks or 1 recipe for Pie Dough, to make the base and lattice top.
Variations
- Frozen Cherries – cherries from the freezer work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse them and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
- For a Sour Cherry Pie – Since sour cherries are generally smaller, you will need about 2 1/2 to 3 lbs (or 6 cups, pitted) sour cherries. Since sour cherries are more tart, use 1 cup of sugar.
How to Transfer a Pie Crust to the Pan
Transferring pie crust to a pie pan is easy. Flour your work surface before rolling out the dough to prevent sticking.
- Roll the first pie crust to a 13″ diameter circle
- Roll the crust onto your rolling pin
- Unroll crust over your pie pan
The Best Cherry Pie Filling
A homemade cherry pie filling is easy to make and takes just a few ingredients. The cornstarch creates a thick bubbly cherry filling while the cinnamon and lemon juice amplify the flavor of the cherries. The resulting filling is bubbly and saucy like our Cherry Sauce.
- Stir together cherries and lemon juice.
- Whisk together cornstarch, sugar, and cinnamon and combine with cherries.
