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.
Homemade cherry pie made with fresh pie cherries.
- 2 1/2 cups flour
- 1 teaspoon salt
- 3/4 cup shortening
- 7-8 Tablespoons ice water
- 3 cups Sour Pie Cherries pitted
- 1/4 cup corn starch
- 3/4 cup sugar
- 1 egg
- 1 Tablespoon milk
Mix together flour and salt.
With your fingertips or a pastry blender, mix in shortening until mixture is the size of small peas.
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.
In a bowl, combine cherries (and their juices), corn starch and sugar. Mix lightly.
Pour pie filling in pie plate.
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)
Mix one egg and milk together with a fork. Lightly brush egg wash over top of pie crust.
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.
Remove from oven and cool on a baking rack
I often place a baking sheet under my pie in the oven to catch any drips that may occur while the pie is baking.
Other Great Recipes to Try
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