Cherry Pie Recipe
Make Cherry Pie Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Dough (for 9-inch double-crust)
Cherry Filling
Finish / Egg Wash
Method
Pie Dough (for 9-inch double-crust)
- 1
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 1 tbsp granulated sugar until evenly distributed.
- 2
Cut in fats
Add 1 cup cold cubed unsalted butter and 0.5 cup cold cubed vegetable shortening to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add liquid
Mix 6 tbsp ice water with 1 tsp apple cider vinegar (or lemon juice). Drizzle about half the ice water mixture into the flour and gently toss with a fork. Add more, tablespoon by tablespoon, until dough comes together when pressed, without being wet or sticky. You may not need all the water.
- 4
Form and chill
Gather dough into two disks (one slightly larger for bottom crust) without overworking. Wrap each disk in plastic wrap and refrigerate at least 1 hour (or up to 2 days). For quicker chill, freeze 20–30 minutes until firm.
- 5
Roll out
On a lightly floured surface, roll the larger disk to a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch pie plate, easing it into the dish without stretching. Trim overhang to about 1/2 inch. Refrigerate while preparing filling.
Cherry Filling
- 6
Prepare cherries
If using fresh cherries, pit them and measure 6 cups. If using frozen, do not thaw completely; measure while still slightly frozen or thawed and drained to avoid excess liquid.
- 7
Mix filling ingredients
In a large bowl, combine 1 cup granulated sugar, 4 tbsp cornstarch, and 0.25 tsp kosher salt. Toss in the cherries, 1 tbsp lemon juice, and 1 tsp vanilla extract until cherries are evenly coated. Let sit 10 minutes so cornstarch can begin absorbing juices.
- 8
Cook briefly (optional, for thicker filling)
For a firmer filling and to ensure thickening, transfer the cherry mixture to a medium saucepan and cook over medium heat, stirring, until it comes to a gentle boil and thickens (1–3 minutes). Remove from heat and stir in 2 tbsp unsalted butter. Let cool 10–15 minutes before filling the crust. If you prefer a looser, fully raw filling, you may skip this step but expect a slightly looser set after baking.
- 9
Fill crust
Spoon the cooled cherry filling into the prepared chilled pie shell, mounding slightly in the center and leaving about 1/2 inch of dough around the edge for sealing.
Assemble & Bake
- 10
Top crust
Roll out the second dough disk to an 11–12 inch circle. For a full top, place it over the filling, trim to match bottom crust edge leaving 1/2 inch overhang, fold the top and bottom edges together and crimp to seal. For a lattice, cut into strips (about 3/4–1 inch wide) and weave over the filling, trimming and sealing edges.
- 11
- 12
Vent and chill
Cut a few steam vents if using a full top crust. Chill the assembled pie in the refrigerator for 15–20 minutes to help prevent shrinking during baking.
- 13
Bake
Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake 20 minutes at 400°F to set crust, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes, or until crust is golden brown and filling is bubbling. If edges brown too quickly, tent with foil after about 30 minutes.
- 14
Cool
Remove pie from oven and let cool on a wire rack at least 2–3 hours (longer if possible) so filling sets. Serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream.