Title: Classic Cherry Pie Recipe
There’s nothing quite like the comforting aroma of a homemade classic cherry pie wafting through your kitchen. This delectable dessert, admired for its perfect balance of sweet and tart flavors, is a timeless favorite that delights both young and old. Whether you’re an experienced baker or a kitchen novice, this recipe will guide you through creating a show-stopping pie that everyone will love.
In our family, making this pie has always been a cherished tradition. My grandmother used to prepare it every Sunday afternoon, filling the house with the rich scent of cherries and buttery crust. She would let me help with the lattice design, a task I’ve since passed down to my children. Now, every time I bake it, I’m surrounded by fond memories and the echoes of laughter from past generations.
Why You’ll Love This Recipe
This pie stands out not only for its delightful taste but for its simplicity. You’ll appreciate how quickly it comes together using either fresh or frozen cherries. The crust is flaky and easy to handle, even for novice bakers. Plus, this pie can be customized with different spices or toppings to suit any preference.
Ingredients Notes
Using the freshest cherries ensures the best flavor, but frozen cherries work perfectly when they are not in season. Opt for sweet cherries for milder pies and tart cherries if you prefer a stronger flavor. Lemon juice is essential for balancing sweetness, and cornstarch acts as a thickener for the filling. Don’t forget to brush the crust with egg wash for a golden finish!
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Roll out half of the pastry and fit it into a 9-inch pie plate, allowing the edges to hang over slightly. Place in the fridge while you prepare the filling.
Step 2
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Make sure the cherries are evenly coated with the mixture.
Step 3
Pour the cherry filling into the prepared pie crust, spreading it evenly. Dot the top of the filling with butter pieces to enhance flavor.
Step 4
Roll out the remaining pastry and cut into strips for a lattice crust. Carefully weave over the filling and crimp the edges to seal. Brush the lattice with beaten egg for a glossy finish.
Step 5
Bake in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool before serving to let the filling set properly.
Storage Options
Store your cherry pie covered at room temperature for up to two days, or refrigerate for up to five days. The pie can also be tightly wrapped and frozen for up to three months. Reheat in a 350°F (175°C) oven until warm if desired.
Variations & Substitutions
For dietary adjustments, consider using a gluten-free crust or reducing the sugar for a less sweet version. Experiment with adding a pinch of cinnamon or nutmeg to the filling for a warm spice twist. You can also top with vanilla ice cream for additional indulgence.
Frequently Asked Questions
Can I use canned cherries instead of fresh or frozen ones?
Yes, canned cherries can be used when fresh or frozen are unavailable. Be sure to drain them well and adjust the sugar and thickening agents accordingly, as canned cherries are often packed in syrup.
How do I prevent the bottom crust from getting soggy?
To avoid a soggy bottom crust, try blind-baking it for a few minutes before adding the filling. You can also sprinkle a thin layer of breadcrumbs or ground nuts on the crust to absorb excess moisture.
Is it necessary to use corn starch in the filling?
Cornstarch acts as a thickening agent to ensure the filling is the right consistency. If you prefer, you can substitute with flour or tapioca starch, adjusting the amount as needed for a similar effect.
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Title: Classic Cherry Pie Recipe
Ingredients
Main Ingredients
- 2 cups fresh cherries pitted
- 1 cup granulated sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch for thickening
- 1 pie crust top and bottom
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cherries, sugar, lemon juice, and cornstarch. Stir until cherries are well coated.
- Line the pie dish with the bottom crust, fill with cherry mixture, and cover with top crust. Seal edges and cut slits on the top.
- Bake for 45 minutes until crust is golden brown and juice is bubbling. Cool before serving.
Notes
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