Homestyle Cherry Pie

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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Homestyle Cherry Pie is one of those classic desserts that evokes a sense of nostalgia with every bite. Whether you're using fresh tart cherries in the summer or frozen ones in the winter, this pie is a crowd-pleaser all year round. With a flaky crust and a perfectly sweet-tart filling, it's a recipe you’ll treasure.

Ingredients for Homestyle Cherry Pie

The sugar not only sweetens the pie but helps draw out the natural juices of the cherries. The tart cherries are the star of the show, providing that signature tangy flavor. Cornstarch is your thickening agent, ensuring the filling sets nicely without being runny. A hint of almond extract enhances the cherry flavor beautifully. A splash of lemon juice brightens everything up, and the butter adds richness and depth to the filling. Finally, an egg wash gives the crust a golden, glossy finish.

Tips & Tricks

  • If using frozen cherries, thaw and drain them before using to prevent a soggy crust.
  • For a decorative touch, use pie crust cutters to create shapes for the top crust.
  • Chill the pie for an hour after baking to ensure clean slices.

Serving Suggestions

This cherry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent treat, drizzle a bit of chocolate sauce over each slice. It's also delightful with a side of mixed berry compote.

Frequently Asked Questions

Can I use sweet cherries instead of tart?
Yes, but reduce the sugar by about 1/4 cup to balance the sweetness.
How do I store leftovers?
Cover the pie with plastic wrap and store it in the refrigerator for up to 4 days.
Can I freeze this pie?
Absolutely! Wrap it tightly in aluminum foil and freeze for up to 2 months. Thaw it overnight in the fridge before serving.

Homestyle Cherry Pie Recipe Walkthrough

First things first, preheat your oven to 425°F (220°C), and don't forget to place a baking sheet on the lower rack. This will catch any drips and help the bottom crust cook through. While the oven is heating, grab a large bowl and mix together your sugar and cornstarch. Toss in the cherries, almond extract, and lemon juice, stirring gently until everything's well combined.

Roll out your first pie crust and gently fit it into a 9-inch pie plate. Pour the cherry mixture into the crust, spreading it out evenly, and dot the top with diced butter pieces. Roll out the second pie crust, place it over the filling, and trim any excess. Seal the edges by pinching or fluting them, and be sure to cut a few slits in the top crust to let the steam escape.

Brush the top with beaten egg for that perfect golden finish, and place the pie on the preheated baking sheet. Bake it for 45-50 minutes. You'll know it's done when the crust is golden brown and the filling is bubbling. Let the pie cool completely on a wire rack before diving in.

Why You'll Love This Recipe

  • Perfect balance of sweet and tart flavors.
  • Simple ingredients that pack a punch.
  • Homemade touch without the fuss.
  • Great for showcasing fresh, seasonal cherries.
  • Easy to customize with your favorite pie crust.

Ingredients

1 cup granulated sugar
4 cups pitted tart cherries
1/4 cup cornstarch
1/4 tsp almond extract
1 tbsp lemon juice
2 tbsp unsalted butter, diced
1 egg, beaten (for egg wash)
2 9-inch pie crusts, homemade or store-bought

Step-by-step Instructions

1. Preheat the oven to 425°F (220°C) and place a baking sheet on the lower rack.
2. In a large bowl, combine the sugar and cornstarch. Add the cherries, almond extract, and lemon juice, stirring gently to combine.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Pour the cherry mixture into the crust, dotting with butter.
4. Roll out the second crust and place it over the filling. Trim, seal, and flute the edges. Cut slits in the top crust to allow steam to escape.
5. Brush the top crust with beaten egg.
6. Bake the pie on the preheated baking sheet for 45-50 minutes or until the crust is golden brown and the filling bubbles.
7. Let the pie cool completely on a wire rack before serving.

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