Cherry Pie

Homemade Cherry Pie made with fresh picked pie cherries.

Homemade Cherry Pie is one of my favorite desserts, but I just don’t get it very often. Last year was the first year we harvested cherries off our pie cherry tree.

I had just enough cherries to make a cherry cobbler.  This year we had just a few more cherries from that tree. I decided it was time to make a homemade cherry pie!!! 

Pie cherries are different than most eating cherries. They are tart or sour and very, very juicy! I think they are perfect for making cherry pies – must be why they are called pie cherries!

Don’t worry if you only have access to regular eating cherries – like Bing or Rainier. I’ve got a Cherry Pie Filling Recipe just for you!

My mom told me last fall that I didn’t have one single pie recipe on my blog! Well, I did have a plum galette, which is a rustic pie, but not a traditional pie so it doesn’t really count!

I make pies from time to time, but just haven’t  captured one with pictures and a recipe yet. I think it’s time! Mom, I’ve now got a pie recipe!

My mom is a master pie maker. Every time we go to her house for dinner she has a dessert. Often it’s Chocolate Mayonnaise Cupcakes or it’s one of her famous pies. She mixes it up with other great desserts but pies and cupcakes are the most frequent. I’m hoping this cherry pie lives up to her standards. 🙂

To get the fancy cut lattice strips, I used a pastry wheel. You could also use a pizza cutter and have even edged strips. If you don’t want to tackle a lattice top you can put a solid crust on top. Just be certain to cut a few vent holes in the middle.

5 from 5 votes

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Cherry Pie

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Homemade cherry pie made with fresh pie cherries.

Course: Dessert

Cuisine: American

Keyword: cherry pie, homemade cherry pie

Servings: 8 people

Calories: 441 kcal

Author: Kathy

Ingredients

Crust

• 2 1/2 cups flour
• 1 teaspoon salt
• 3/4 cup shortening
• 7-8 Tablespoons ice water

Pie Filling

• 3 cups Sour Pie Cherries pitted
• 1/4 cup corn starch
• 3/4 cup sugar

Egg Wash

• 1 egg
• 1 Tablespoon milk

Instructions

Crust

1. Mix together flour and salt. 

2. With your fingertips or a pastry blender, mix in shortening until mixture is the size of small peas.

3. Sprinkle 6 Tablespoons of ice water over mixture. Gently toss with a fork or fingers. Sprinkle 1-2 additional Tablespoons of water over mixture. Gently toss again. Press mixture together to form 2 equal balls. Roll out one crust right away and gently place in a 8 inch pie plate. Cover remaining ball and set aside.

Pie Filling

1. In a bowl, combine cherries (and their juices), corn starch and sugar. Mix lightly.

2. Pour pie filling in pie plate.

3. Roll out remaining pie crust. Cut crust into thin strips and form a lattice crust on top of filling. You can leave pie crust whole and place entire crust on cherry filling. Cut vents in pie crust (if left whole)

Egg Wash and Bake

1. Mix one egg and milk together with a fork. Lightly brush egg wash over top of pie crust. 

2. Bake in a preheated 425 degree oven for 20 minutes.  Lower the temperature to 350 and bake for another 30 - 35 minutes until juices are bubbling and crust is nicely browned.

3. Remove from oven and cool on a baking rack 

Recipe Notes

I often place a baking sheet under my pie in the oven to catch any drips that may occur while the pie is baking. 

Nutrition Facts

Cherry Pie

Amount Per Serving

Calories 441 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 5g 25%

Cholesterol 20mg 7%

Sodium 302mg 13%

Potassium 164mg 5%

Total Carbohydrates 60g 20%

Dietary Fiber 2g 8%

Sugars 25g

Protein 5g 10%

Vitamin A 1.3%

Vitamin C 4.4%

Calcium 1.8%

Iron 11.6%

* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try

Rhubarb Crisp

Apple Pie Filling

Cherry Almond Crisp

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