The Best Cherry Pie (With Fresh or Frozen Fruit) Recipe

Name: The Best Cherry Pie (With Fresh or Frozen Fruit) Recipe
Prep time: 15 min
Total time: 300 min
Yield: 8
Ingredients: 28 ounces of pitted cherries (about 5 heaping cups; 790g); 1 ounce of fresh lemon juice (equivalent to 2 tablespoons; 30g) from 1 small lemon; 7 ounces of sugar (1 cup; 195g); 3/4 teaspoon (3g) of Diamond Crystal kosher salt (if using table salt (use half the amount by volume or same weight)); 1 1/2 ounces of tapioca starch (such as Bob's Red Mill; equivalent to 1/3 cup plus 1 teaspoon; 40g); Old-fashioned flaky pie dough (rolled and chilled as per the directions for a double crust); 1 large egg; 1 large egg yolk; 1/2 ounce of heavy cream (equivalent to 1 tablespoon; 15g); 1/8 teaspoon (1/2g) of Diamond Crystal kosher salt (if using table salt (use half the amount by volume or same weight)); Cherry pit whipped cream

Previous

Next

The Best Cherry Pie: A Sweet Delight for All Occasions

Who doesn’t love a freshly baked cherry pie? The combination of tart cherries, sweet filling, and flaky crust is simply irresistible. Whether you’re using fresh or frozen fruit, making the best cherry pie is easier than you might think. In this article, we’ll explore the ins and outs of creating a mouthwatering cherry pie that will leave your taste buds singing with joy.

Choosing the Right Cherries

When it comes to cherry pies, the type of cherries you use can make all the difference. Sour cherries are the traditional choice for pies, as their tartness balances out the sweetness of the filling. However, if sour cherries are not readily available, you can also use sweet cherries, which will result in a slightly sweeter pie.

Fresh or Frozen: Which is Better?

While fresh cherries have a certain charm, frozen cherries can be just as delicious in a pie. The advantage of using frozen cherries is that they are available year-round, ensuring you can enjoy a cherry pie any time you desire. Plus, frozen cherries are often pitted, saving you the hassle of removing the pits yourself.

The Perfect Pie Crust

No cherry pie is complete without a buttery, flaky crust that melts in your mouth. Making your own pie crust might seem daunting, but it’s well worth the effort. With a few simple ingredients and a bit of practice, you can create a crust that rivals even the best bakery.

The Filling: A Symphony of Flavors

Now that you have your cherries and crust ready, it’s time to focus on the filling. A great cherry pie filling strikes the right balance between sweet and tart, allowing the natural flavors of the cherries to shine through. Adding a touch of lemon zest or almond extract can elevate the taste and take your pie to the next level.

Baking Tips for a Perfect Pie

When it comes to baking a cherry pie, a few key tips can make all the difference:

Prevent a soggy bottom crust by preheating your baking sheet.
Brush the top crust with milk or egg wash for a golden, glossy finish.
Use a pie shield or foil to protect the edges from over-browning.
Allow the pie to cool completely before slicing to ensure the filling sets properly.

Serve with a Side of Nostalgia

There’s something inherently nostalgic about a warm slice of cherry pie. Whether you enjoy it on a lazy Sunday afternoon or serve it as the grand finale to a holiday meal, cherry pie has a way of bringing people together and creating cherished memories.

Frequently Asked Questions (FAQs)

Q1: Can I use canned cherries for my pie?

A1: While fresh or frozen cherries are recommended for the best flavor, you can use canned cherries in a pinch. Just be sure to drain them well and adjust the sugar accordingly.

Q2: How do I prevent my pie crust from shrinking?

A2: To prevent shrinkage, make sure to chill your pie crust before baking and avoid stretching it when placing it in the pie dish.

Q3: Can I make a lattice crust for my cherry pie?

A3: Absolutely! A lattice crust adds a beautiful touch to your pie and allows the vibrant cherry filling to peek through. Simply weave strips of dough over the pie, alternating between horizontal and vertical layers.

Q4: Can I freeze a baked cherry pie?

A4: Yes, you can freeze a baked cherry pie. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, thaw it in the refrigerator overnight and reheat it in the oven for a few minutes.

Q5: Should I use sweet or tart cherries for my pie?

A5: It depends on your personal preference. Sour cherries offer a more traditional tart flavor, while sweet cherries provide a sweeter taste. You can also mix the two for a balanced flavor profile.

Q6: Can I add other fruits to my cherry pie?

A6: Absolutely! Feel free to experiment with other fruits like blueberries or raspberries to create a unique and delightful twist on the classic cherry pie.

Q7: How long does it take to bake a cherry pie?

A7: On average, a cherry pie takes about 45-50 minutes to bake. However, every oven is different, so keep a close eye on your pie and adjust the baking time if needed.

Q8: Can I make a gluten-free cherry pie?

A8: Yes, you can make a gluten-free cherry pie by using a gluten-free pie crust recipe and ensuring that all the ingredients, including the cherries, are gluten-free.

In conclusion, a homemade cherry pie is a delightful treat that brings joy to any occasion. Whether you choose to use fresh or frozen cherries, the key to a perfect pie lies in the balance of flavors and a flaky, buttery crust. So roll up your sleeves, gather your ingredients, and embark on a sweet adventure in the world of cherry pie baking!

The Best Cherry Pie (With Fresh or Frozen Fruit) Recipe

Prep15 min

Total5 hr

Servings8

28 ounces of pitted cherries (about 5 heaping cups; 790g)
1 ounce of fresh lemon juice (equivalent to 2 tablespoons; 30g) from 1 small lemon
7 ounces of sugar (1 cup; 195g)
3/4 teaspoon (3g) of Diamond Crystal kosher salt (if using table salt (, use half the amount by volume or same weight))
1 1/2 ounces of tapioca starch (such as Bob’s Red Mill; equivalent to 1/3 cup plus 1 teaspoon; 40g)
Old-fashioned flaky pie dough (, rolled and chilled as per the directions for a double crust)
1 large egg
1 large egg yolk
1/2 ounce of heavy cream (equivalent to 1 tablespoon; 15g)
1/8 teaspoon (1/2g) of Diamond Crystal kosher salt (if using table salt (, use half the amount by volume or same weight))
Cherry pit whipped cream

In a large bowl, combine pitted cherries, lemon juice, sugar, salt, and tapioca starch. Use a flexible spatula to fold the ingredients together until well combined.
Scrape the mixture into a prepared pie shell.
Place the remaining dough on top of the filling. You can use a solid sheet, cutouts, or create a lattice-top design.
Trim away any excess dough and refrigerate the pie for about 30 minutes to ensure the top crust is completely chilled.
While the pie is chilling, adjust the oven rack to the lower-middle position and preheat the oven to 400°F (200°C).
In a small bowl, whisk together the egg, egg yolk, cream, and salt.
Brush the chilled top crust of the pie with the egg mixture in a thin and even layer. This will give the crust a glossy, golden sheen, but it is optional.
Place the chilled pie on a rimmed baking sheet lined with parchment paper.
Bake the pie for about 1 hour, or until the crust is golden.
Loosely cover the pie with tented foil, or place an empty baking sheet on the topmost rack of the oven to shield it.
Continue baking for approximately 15 minutes, or until the filling is bubbling even in the center of the pie.
If the crust completely covers the filling, bake the pie until