Cherry Pie
Sour cherry pie made with tart cherries, a thickened cherry filling, and pie crust. The recipe makes one 9- or 9.5-inch pie. Pie dough and filling can be prepared ahead.
Equipment
- Strainer
- Large bowl
- Small bowl
- Small saucepan
- 9- or 9.5-inch pie plate
- Rolling Pin
- Baking sheet
- Pastry brush
- Oven
Ingredients
- 2 pounds frozen pitted tart cherries thawed, juices reserved
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
- Pinch salt
- 1 recipe Pie Crust chilled at least 2 hours
- 1 large egg
- Coarse sugar optional
- Vanilla ice cream for serving
Instructions
- Set the cherries in a strainer over a bowl and reserve the juices. Measure 1 cup cherry juice, saving any extra for another use. Transfer the cherries to a large bowl.
- Stir the cornstarch with ¼ cup water in a small bowl until smooth.
- Bring the reserved 1 cup cherry juice to a boil in a small saucepan. Add the sugar, stir, and bring back to a boil. Once dissolved, add the cornstarch mixture and cook until thick, clear, and glossy.
- Pour the thickened juice over the cherries. Stir in cinnamon, ginger, almond extract, and salt. Let the filling cool completely.
- Roll out the bottom crust according to the pie crust recipe, leaving a ½-inch overhang on all sides of the pie plate. Cover loosely and chill for 30 minutes.
- Put an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the sheet inside.
- Roll out the top crust, place it on a baking sheet, cover loosely, and refrigerate until the bottom crust has chilled.
- Whisk the egg with the remaining 1 tablespoon water.
- Pour the cooled filling into the bottom crust. Cut the top crust into 1-inch strips and weave 4 to 5 strips each direction into a lattice over the pie.
- Trim the lattice edges, fold the bottom crust edge up over them, and crimp to seal.
- Brush the lattice with egg wash and sprinkle with coarse sugar, if using.
- Place the pie on the hot baking sheet. Bake for 20 minutes at 425°F, then reduce the oven to 375°F and bake 40 to 50 minutes, until the crust is golden brown and the filling has bubbled for several minutes. Tent edges with foil if they brown too quickly.
- Cool completely before slicing and serving, about 4 hours.
- Serve with vanilla ice cream.
Notes
If there is not 1 cup cherry juice, microwave the cherries for 15 seconds so they release more. Repeat as needed. Adapted from Joan Nothern’s cherry pie recipe.