Ruby Red Cherry Pie

Experience the ultimate taste of summer with this stunning double-crusted Fresh Cherry Pie! Featuring a perfectly buttery, flaky crust embracing a vibrant, sweet-tart cherry filling, this dessert is an absolute showstopper. It’s destined to become a cherished family favorite, bringing smiles and satisfaction with every slice.

The Irresistible Allure of Homemade Fresh Cherry Pie

There’s something truly magical about a homemade pie, and a Fresh Cherry Pie holds a special place in the hearts of many. The aroma alone, as it bakes to golden perfection in your oven, promises pure bliss. Imagine those golden-brown, buttery, and incredibly flaky crusts, giving way to a rich, glossy, and intensely flavorful cherry filling. It’s a symphony of textures and tastes that simply can’t be replicated with store-bought options. This isn’t just a dessert; it’s an experience, a delightful celebration of seasonal produce that transforms simple ingredients into an extraordinary treat. Each bite delivers a burst of juicy cherries, balanced by a hint of lemon and vanilla, all encased in a tender, melt-in-your-mouth pastry. This recipe is meticulously crafted to ensure that you achieve that perfect balance every single time, making it a dessert you’ll want to bake and share again and again.

Baking a fresh cherry pie from scratch is a rewarding endeavor that fills your home with warmth and your loved ones with joy. It’s a labor of love that results in a dessert that truly stands out. The vibrant crimson filling, often bubbling gently through artfully cut vents, contrasted with the golden lattice or solid top crust, creates a visual masterpiece worthy of any occasion. Whether it’s a summer picnic, a holiday gathering, or just a sweet ending to a family dinner, this homemade cherry pie recipe is sure to impress. Witnessing the smiles and satisfaction of those you serve, as they savor each delicious mouthful, is a happiness that only comes from sharing something truly special made with your own hands. This recipe simplifies the process, ensuring that even a novice baker can achieve remarkable results and experience the pride of serving a truly exceptional dessert.

Mastering the Art of Homemade Pie Crust: A Baker’s Journey

For many aspiring bakers, the idea of creating a flawless homemade pie crust from scratch can seem daunting, almost like a culinary Everest. For years, I, too, relegated the art of pie baking to my mom, believing that achieving that perfectly flaky, tender crust required years of specialized training or a secret family gene. The thought of rolling out dough that wouldn’t crack, shrink, or turn into a tough, unappetizing mess felt like an insurmountable challenge. I genuinely believed that culinary school was a prerequisite for baking a truly beautiful pie crust. It’s funny how these irrational baking fears take hold, especially when I recall my mom and grandmothers, who never stepped foot in a culinary academy, effortlessly producing the most exquisite pies. Their secret was simple: practice, patience, and a reliable recipe.

Slowly but surely, I decided to brave the world of scratch-made pie crusts, and I’m here to tell you that it’s far less intimidating than it appears. In fact, with the right guidance, it’s a surprisingly simple and incredibly rewarding process. The difference between a homemade crust and a store-bought one is truly spectacular—a game-changer that elevates any pie from good to extraordinary. A truly homemade crust boasts a depth of flavor and a tender, flaky texture that packaged versions simply cannot replicate. It’s the foundation of a truly memorable pie, and this double-crusted Fresh Cherry Pie is my chosen vehicle to help you conquer your own pie crust fears and experience the profound satisfaction of baking from scratch. We’ll walk through each step, ensuring your crust is perfectly golden, deliciously buttery, and flawlessly flaky, proving that anyone can master this fundamental baking skill.

Unlock the Secrets: The Complete Guide to Pie Crust

Ready to completely demystify the art of homemade pie crust? Dive into “The Complete Guide to Pie Crust”! This comprehensive guide takes you step-by-step through the entire process, from mixing the perfect dough to baking stunning, picture-perfect pies. It’s packed with everything you need, including a fantastic, foolproof crust recipe, expert tips, and all the finishing touches that will make your pie crusts look and taste utterly amazing. Say goodbye to guesswork and hello to consistently beautiful, delicious pie crusts.

Why Fresh Cherries Make the Best Pie

While canned or frozen cherries can be convenient, nothing compares to the vibrant flavor and texture that fresh cherries bring to a pie. When in season, typically from late spring through summer, fresh cherries offer a natural sweetness perfectly balanced by a delightful tartness. This nuanced flavor profile is what elevates a good cherry pie to a truly exceptional one. Beyond their incredible taste, fresh cherries also contribute a beautiful ruby-red hue to the filling and a pleasant chewiness that canned versions often lack. They are also packed with antioxidants and vitamins, adding a touch of healthy goodness to your indulgent dessert.

When selecting fresh cherries for your pie, look for ones that are firm, plump, and shiny, with vibrant colors and green stems still attached. Both sweet cherries (like Bing or Rainier) and tart cherries (like Montmorency) can be used. Tart cherries are traditionally favored for pie due to their intense flavor and the way their tartness cuts through the richness of the pie, but a mix of sweet and tart can also create a wonderfully complex filling. Whatever variety you choose, ensuring they are fresh and ripe is key to a truly outstanding pie.

Essential Ingredients and Tools for Your Perfect Cherry Pie

Crafting the perfect Fresh Cherry Pie requires a few key ingredients and tools, each playing a vital role in achieving that sought-after flavor and texture.

For the Flavorful Cherry Filling:

• Fresh Cherries, pitted: The star of our show! Using fresh, ripe cherries ensures the most vibrant flavor.
• Fresh Lemon Juice: A squeeze of lemon juice brightens the cherry flavor, adds a touch of necessary acidity, and helps balance the sweetness.
• Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth to the fruit.
• Granulated Sugar: Sweetens the tart cherries to perfection. Adjust to your preference based on the sweetness of your cherries.
• Cornstarch: The secret to a perfectly thickened, glossy filling that isn’t runny. It prevents a soggy bottom crust.
• Salt: A pinch of salt might seem unusual for a sweet pie, but it actually amplifies the flavors of the cherries and balances the sweetness.

For the Buttery, Flaky Crust:

• All-purpose flour: The foundation of our crust, providing structure.
• Granulated sugar: Adds a hint of sweetness to the crust and helps with browning.
• Unsalted butter, cold & cubed: Crucial for a flaky crust! Cold butter creates pockets of steam during baking, separating the layers of dough. Using unsalted butter gives you control over the salt content.
• Cold water: Essential for bringing the dough together without overworking the gluten, ensuring tenderness. Keep it ice cold!
• Large egg (for egg wash): Creates a beautiful golden-brown, shiny finish on your pie crust.

Essential Baking Tools:

• 9-inch pie plate: A standard size for most pies. Glass or ceramic conducts heat well for an even bake.
• Pastry blender (or two knives): Ideal for cutting cold butter into flour to achieve a crumbly texture without melting the butter with your hands.
• Rolling pin: For evenly rolling out your pie dough. A good, heavy rolling pin makes the job much easier.
• Saucepan: For gently cooking and thickening your cherry filling.
• Large bowl: For mixing the pie dough ingredients.
• Whisk: For combining dry ingredients and making the egg wash.
• Measuring cups and spoons: For precise ingredient measurements.
• Sharp knife: For making decorative vents and trimming dough.
• Pastry brush: For applying the egg wash.
• Rimmed baking sheet: To catch any potential drips and ensure even baking.
• Wire rack: For cooling the pie completely after baking.

Step-by-Step Guide to Baking Your Fresh Cherry Pie

Follow these detailed instructions to create a cherry pie that’s as delicious as it is beautiful.

To prepare the delectable cherry pie filling:

• In a medium-sized saucepan, combine the pitted fresh cherries, fresh lemon juice, vanilla extract, granulated sugar, cornstarch, and a pinch of salt. Ensure all ingredients are well distributed among the cherries.
• Place the saucepan over medium heat, stirring occasionally, until the mixture begins to simmer gently. This allows the sugar to dissolve and the cherries to start releasing their juices.
• Once simmering, reduce the heat to low to prevent scorching. Continue to let the mixture gently simmer, stirring frequently to prevent sticking, for approximately 10 minutes. The filling should thicken to a luscious, syrupy consistency, coating the back of a spoon.
• Remove the saucepan from the heat and allow the cherry filling to cool completely. This crucial step prevents the hot filling from melting your butter in the pie crust and resulting in a soggy bottom.

To craft the perfect flaky pie crust:

• Begin by preheating your oven to 425°F (220°C). Generously butter a 9-inch pie plate, ensuring all surfaces are coated, then set it aside. This prepares the pan for the bottom crust.
• In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until well combined.
• Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key for flakiness. Avoid overworking the butter or letting it melt.
• Gradually add the cold water, one tablespoon at a time, incorporating it into the mixture. Knead gently with your hands only until the dough comes together and forms a cohesive ball. Be careful not to over-knead, as this can develop the gluten too much and result in a tough crust.

• Divide the pie dough into two equal balls. Slightly flatten each ball into a disc shape and wrap them individually with plastic wrap. Place both discs in the refrigerator for at least 30 minutes. Chilling the dough is essential; it allows the gluten to relax, makes the dough easier to roll, and keeps the butter cold, which is vital for a flaky crust.
• Once chilled, remove one ball of dough from the refrigerator and let it sit at room temperature for a few minutes while you prepare your work surface. Lightly flour a clean surface and your rolling pin. Roll the dough into a circular disc that is about 1-inch larger than your 9-inch pie plate. Aim for a thickness of about 1/8-inch. You can check the size by inverting your pie plate over the rolled-out dough to ensure sufficient overhang.
• Carefully transfer the rolled-out dough to your prepared pie plate. The easiest way is to gently roll the dough around your rolling pin, then unroll it over the pie plate. Press the dough down and around the contours of the pie plate, ensuring it fits snugly and hangs over the sides evenly.
• Pour the completely cooled cherry filling into the pie crust, spreading it evenly.
• Roll out the second ball of dough to the same size and thickness as the first. Carefully place this disc over the cherry filling, aligning it with the bottom crust.
• Trim the excess dough around the rim of the pie plate, leaving about a 1/2-inch overhang. Now, create your desired decorative edge by fluting, pinching, or using a fork to press the top and bottom crusts together firmly all around the edges. For proper ventilation during baking, use a sharp knife to make six small slits in a circular pattern in the middle of the top crust.
• In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush this egg wash evenly over the entire top surface of the pie, including the decorative edges. This will give your pie a beautiful golden sheen. Sprinkle generously with granulated sugar for added crunch and sparkle.

• Place the assembled pie on a rimmed baking sheet (to catch any potential bubbling over) and bake in the preheated 425°F (220°C) oven for 30 minutes. After 15 minutes, rotate the pie 180 degrees for even baking.
• After the initial 30 minutes, remove the pie from the oven. Carefully wrap the edges of the pie crust with strips of aluminum foil. This prevents the delicate edges from browning too quickly and burning.
• Return the pie to the oven and continue baking for another 30 minutes, or until the top crust is a deep golden brown and you can see the luscious cherry filling bubbling enticingly through the vents. The bubbling indicates the filling has reached its desired thickness.
• Once baked to perfection, remove the pie from the oven. Carefully remove the foil from the edges. Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing. This extended cooling time is crucial, allowing the filling to set properly, preventing a runny mess when you cut into it.

Serving Suggestions and Flavor Pairings

A slice of warm Fresh Cherry Pie is a delight on its own, but it truly shines when paired with a few simple accompaniments. For the ultimate treat, serve it with a generous scoop of homemade vanilla bean ice cream. The creamy, cold ice cream melts slightly into the warm, fruity filling, creating a symphony of textures and temperatures. A dollop of freshly whipped cream, lightly sweetened and flavored with a touch of vanilla, also makes an elegant and delicious pairing, adding a light, airy contrast to the rich pie.

Consider sprinkling a few fresh mint leaves or a dusting of confectioners’ sugar for a beautiful presentation. For those who enjoy a little extra crunch, a streusel or crumb topping can be a wonderful variation to the traditional double crust. Simply replace the top crust with your favorite crumb topping recipe before baking. A cup of freshly brewed coffee or a glass of sweet dessert wine would also complement the flavors beautifully, making your cherry pie experience even more memorable.

Troubleshooting Common Cherry Pie Problems

Even seasoned bakers encounter challenges from time to time. Here are solutions to some common cherry pie dilemmas:

• Soggy Bottom Crust: This is a frequent complaint. Ensure your cherry filling is completely cooled before adding it to the pie crust. Too much liquid in the filling can also contribute; make sure to thicken it properly with cornstarch. Blind baking the bottom crust (baking it partially before adding the filling) can also help create a barrier against moisture.
• Burnt Edges: If your crust edges are browning too quickly, use aluminum foil to tent them. As instructed in the recipe, wrapping the edges with foil after the first 30 minutes of baking will protect them while the rest of the pie continues to cook.
• Runny Filling: This usually means the filling wasn’t cooked long enough, or there wasn’t enough cornstarch. Ensure the filling reaches a gentle simmer and thickens to a consistency that coats the back of a spoon. Cooling the pie completely for at least 2 hours is also critical for the filling to fully set.
• Cracked Crust: Overworking the dough can make it tough and prone to cracking. Always handle pie dough gently. Also, ensure the dough is sufficiently chilled and allowed to sit for a few minutes at room temperature before rolling, making it more pliable.
• Shrinking Crust: Dough shrinking during baking is often due to overworking the gluten or not chilling the dough long enough. Chilling allows the gluten strands to relax, which helps the dough hold its shape in the oven.

How to Store Your Fresh Cherry Pie

Proper storage ensures your Fresh Cherry Pie remains delicious for as long as possible. Once the pie has completely cooled, which is essential for maintaining its integrity:

To store leftover cherry pie: You can cover the pie loosely with plastic wrap or aluminum foil and store it at room temperature for up to two days. If you live in a warmer climate or prefer to extend its freshness, store the pie in the refrigerator for up to three days. Always allow chilled pie to come closer to room temperature before serving for the best flavor and texture.

Baking this Fresh Cherry Pie is a journey that culminates in a truly rewarding dessert. Its rich flavors and impressive presentation make it perfect for any summer gathering or simply as a special treat for your family. If you bake this delightful pie, please be sure to snap a picture and share it! You can tag me on Instagram @thebakermama—I absolutely love seeing how creative and inspired you get with the recipes I share. Enjoy every single flaky, fruity bite!

xoxo,

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Fresh Cherry Pie

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  Author: Maegan – The BakerMama
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  Prep Time: 30 mins
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  Cook Time: 3 hours
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  Total Time: 3 hours 30 mins
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  Yield: 8
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  Category: Dessert

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Description

This recipe delivers a stunning double-crusted cherry pie, utilizing fresh, ripe cherries to create a truly show-stopping summer dessert. Its vibrant flavor and flaky pastry will make it an instant favorite.

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Ingredients

For the Filling:

• 6 cups fresh cherries, pitted
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 3/4 cup granulated sugar (adjust to taste based on cherry sweetness)
• 1/4 cup cornstarch
• pinch of salt

For the Crust:

• 2 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, very cold & cubed
• 1/4 cup cold water (or more, as needed, 1 tbsp at a time)

For the Topping/Egg Wash:

• 1 large egg
• 1 tablespoon water
• 1 tablespoon granulated sugar, for sprinkling

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Instructions

1. To prepare the filling: In a medium-sized saucepan, combine the pitted fresh cherries (refer to the quick tip below for an easy pitting method if you don’t have a pitter), fresh lemon juice, vanilla extract, granulated sugar, cornstarch, and a pinch of salt. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Continue to simmer, stirring frequently, for approximately 10 minutes, or until the filling has thickened to a syrupy consistency. Remove from heat and allow to cool completely. This step is crucial to prevent a soggy pie crust.
2. To begin the pie crust: Preheat your oven to 425°F (220°C). Lightly and generously butter a 9-inch pie plate, ensuring full coverage, and set it aside.
3. In a large bowl, whisk together the all-purpose flour and 1/2 cup granulated sugar until well combined. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or two cold knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Gradually add the 1/4 cup cold water, mixing it in. Knead the mixture gently with your hands only until the dough just comes together into a cohesive ball. Be careful not to overwork the dough. Divide the dough into two equal balls.
4. Slightly flatten each ball of dough into a disc shape and wrap each disc individually with plastic wrap. Place both wrapped dough discs into the refrigerator to chill for at least 30 minutes. Chilling is essential for a flaky crust and easier handling.
5. Once chilled, remove one dough disc from the refrigerator and let it sit at room temperature for a few minutes to become slightly more pliable. On a lightly floured surface, use a floured rolling pin to roll the dough into a circular disc that is roughly 1-inch larger than your 9-inch pie plate. The disc should be about 1/8-inch thick. You can check the size by inverting the pie plate over the rolled-out dough.
6. Carefully transfer the rolled-out dough to the prepared pie plate. The easiest method is to gently roll the dough around your rolling pin, then unroll it over the pie plate. Press the dough down and around the contours of the pie plate to fit, allowing it to hang over the sides.
7. Pour the completely cooled cherry filling evenly into the pie crust.
8. Roll out the second ball of dough to the same size and thickness as the first. Carefully place this top crust over the cherry filling in the pie plate. Trim the excess dough around the rim, leaving approximately a 1/2-inch overhang. Decorate the crust edges by fluting, pinching, or gently pressing the top and bottom crusts together with a fork. Using a sharp knife, make six small slits in a circular pattern in the middle of the top crust to allow steam to escape during baking.
9. In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Using a pastry brush, gently brush the egg wash over the entire top surface and edges of the pie. Sprinkle evenly with 1 tablespoon of granulated sugar for a beautiful golden sparkle.
10. Place the pie on a rimmed baking sheet (to catch any potential drips) and bake in the preheated 425°F (220°C) oven for 30 minutes. After 15 minutes, rotate the pie 180 degrees to ensure even baking and browning. Remove the pie from the oven after the initial 30 minutes and carefully wrap the edges of the crust with strips of aluminum foil to prevent them from burning. Return the pie to the oven for an additional 30 minutes, or until the top crust is a deep golden brown and the cherry filling is visibly bubbling through the slits.
11. Once baked, remove the pie from the oven. Carefully remove the foil from the edges. Transfer the pie to a wire rack and allow it to cool completely for at least 2 hours before slicing. This extended cooling time is crucial for the filling to set properly, ensuring clean, beautiful slices.

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Notes

• No Cherry Pitter? No Problem! The easiest, quickest, and cheapest way I’ve found to pit cherries is by placing a cherry on top of an empty glass bottle (like a beer or soda bottle). Then, using a chopstick or a sturdy straw, poke the pit down into the bottle. It’s a remarkably effective and mess-free method!