Cherry Pie Recipe
Make Cherry Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust (makes 1 double crust)
Cherry filling
Assembly & finishing
Method
Pie crust (makes 1 double crust)
- 1
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp granulated sugar, and 1 tsp fine sea salt until evenly combined.
- 2
Cut in fats
Add 1 cup cold unsalted butter cubes and 0.5 cup cold vegetable shortening to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add ice water
Drizzle 6 tablespoons ice water over the mixture a tablespoon at a time, tossing with a fork after each addition. Stop when the dough just holds together when pressed—do not overwork. You may not need all the water or you may need an extra teaspoon.
- 4
Divide and chill
Turn the dough out onto a lightly floured surface (use about 1 tablespoon flour). Gather into a ball, divide into two equal pieces, flatten each into a disk about 1-inch thick, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days).
Cherry filling
- 5
Prepare cherries
If using fresh cherries, pit them and halve if desired. If using frozen cherries, thaw and drain excess liquid; reserve any juice. Measure 6 cups pitted cherries.
- 6
Combine filling ingredients
In a large saucepan, combine 1 cup granulated sugar, 4 tablespoons cornstarch, and 1 teaspoon fine salt. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon vanilla. Add the cherries and gently toss to coat evenly.
- 7
Cook to thicken
Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to bubble and thicken, about 5–8 minutes. If the filling seems too thin, dissolve the optional 1 tablespoon extra cornstarch in 1 tablespoon cold water and add a little at a time until desired thickness is reached. Remove from heat and stir in 2 tablespoons unsalted butter until melted and incorporated. Let the filling cool slightly (10–15 minutes).
Assembly & baking
- 8
Preheat oven and roll crusts
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll one chilled dough disk into a 12-inch circle to fit a 9-inch pie plate with a 1-inch overhang. Gently transfer the rolled dough to the pie plate and ease it into place without stretching.
- 9
Add filling
Pour the slightly cooled cherry filling into the prepared bottom crust and spread evenly.
- 10
Top crust
Roll the second dough disk into a 12-inch circle. For a full top, place it over the filling, trim overhang to about 1 inch, fold the edges under the bottom crust edge and crimp to seal. For a lattice, cut the top dough into 8–10 strips about 1-inch wide and weave over the filling, then trim and crimp edges.
- 11
- 12
Bake
Place the pie on a baking sheet to catch drips and bake at 400°F (205°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 30–40 minutes more, until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent with foil after 30 minutes.
- 13
Cool
Remove the pie from the oven and let cool on a wire rack at least 2–3 hours (preferably longer) so the filling sets. Serve warm or at room temperature.