Crimson Delight

Sweet vs. Tart Cherries: Choosing Your Flavor Profile

The type of cherry you choose significantly impacts your pie’s flavor. While I often prefer using naturally sweet cherries or Rainier cherries for their delicate sweetness, seasonal tart cherries (also known as sour cherries) create an exceptionally vibrant and classic pie. Montmorency cherries, in particular, are highly prized for their perfect balance of tartness and juiciness, which is ideal for baking.

If you opt for tart cherries, you might want to slightly increase the sugar in the filling to achieve your desired level of sweetness. Conversely, if you’re using very sweet cherries, you can slightly reduce the sugar. Tasting your cherries beforehand is a great way to gauge their natural sweetness and adjust the recipe accordingly for a perfectly balanced pie.

Essential Ingredients for Your Perfect Cherry Pie

Crafting the best cherry pie starts with selecting quality ingredients. Here’s what you’ll need to create this irresistible dessert:

• Pie Crust: You’ll need a double batch of our flaky pie dough for this recipe. This provides enough for both the bottom crust and a beautiful lattice top. Using a homemade crust makes all the difference in flavor and texture.
• Cherries: Whether you choose fresh or frozen cherries, this recipe works wonderfully. Sweet, tart, or a mix of both – any variety is suitable. The most important step is to ensure all cherries are pitted. If using frozen cherries, increase the cornstarch to ¼ cup to account for the extra moisture.
• Cold Water: This is crucial for mixing with the cornstarch and lemon juice before boiling. Using cold water helps prevent lumps and allows for easier whisking, ensuring a smooth, evenly thickened filling.
• Lemon Juice: Freshly squeezed lemon juice brightens the cherry flavor, adding a pleasant tang that cuts through the sweetness and enhances the overall taste profile.
• Sugar: White granulated sugar provides the necessary sweetness, balancing the tartness of the cherries. Adjust the amount based on the sweetness of your chosen cherries.
• Cornstarch: This acts as our thickening agent, ensuring your cherry pie filling sets beautifully and isn’t too runny. It needs to be brought to a boil to activate its thickening properties.
• Butter: Unsalted butter is preferred in this recipe, as it allows you to control the overall saltiness. It adds richness and a luxurious mouthfeel to the filling.
• Almond Extract: While optional, almond extract pairs exceptionally well with cherries, enhancing their natural flavor with a subtle, complementary aroma. A little goes a long way!

How to Bake a Decadent Cherry Pie From Scratch

Follow these detailed steps to create a show-stopping homemade cherry pie, from the perfectly flaky crust to the bubbling, flavorful filling.

1. Prepare Your Pie Dough: Begin by making your homemade pie dough. Refer to our comprehensive post on Flaky Pie Crust for detailed instructions on mixing, rolling, and shaping. Remember to double the recipe to ensure you have enough dough for both the bottom crust and the beautiful lattice top. Once prepared, chill the dough for at least 30 minutes.
2. Roll and Chill the Crust: On a lightly floured surface, roll out one disc of chilled dough into a circle approximately 1/4 inch thick, large enough to hang over a 9-inch pie plate by about half an inch. Carefully transfer it to your pie dish and place it in the refrigerator to chill while you prepare the filling. Roll out the second disc of dough to the same thickness, then cut it into 3/4-inch strips for your lattice top. Place these strips on a baking sheet and return them to the refrigerator.
3. Craft the Cherry Pie Filling: In a large, heavy-bottomed pot, combine the cold water, fresh lemon juice, cornstarch, and sugar. Whisk these ingredients together until they are well combined and smooth. Add the pitted cherries (fresh or frozen) and the cold butter, cut into small cubes. Place the pot over medium-high heat and bring the mixture to a full boil, stirring constantly to prevent sticking and ensure even thickening. Allow it to boil for 3 minutes; the mixture should become bubbly and noticeably thickened.
4. Finish the Filling: Once the filling has boiled for 3 minutes and thickened, remove the pot from the heat immediately. Stir in the almond extract, if desired, which adds a wonderful complementary flavor to the cherries. Let the filling cool slightly to room temperature before transferring it to the chilled pie crust. This prevents the hot filling from prematurely cooking the crust and helps to prevent a soggy bottom.
5. Assemble the Lattice Top: Retrieve your chilled dough strips from the refrigerator. Arrange them on top of the pie filling in a classic lattice pattern. Once your lattice is complete, trim any excess dough from the edges. Fold the overhanging bottom crust edges over the lattice strips and gently pinch them together to create a decorative, sealed edge.
6. Apply Egg Wash and Sugar: In a small bowl, whisk together one whole egg with one tablespoon of cold water to create an egg wash. Using a pastry brush, gently apply this mixture over the entire top crust, including the lattice and edges. This will give your pie a beautiful golden sheen. For an extra touch of sparkle and crunch, sprinkle a couple of tablespoons of granulated sugar evenly over the egg-washed crust just before baking.
7. Bake to Golden Perfection: Place the assembled pie plate onto a baking sheet to catch any potential drips and ensure even heat distribution. Preheat your oven to 425°F (220°C). Bake the pie at this high temperature for the initial 15 minutes. This burst of heat helps to set the crust quickly and create that desirable flakiness.
8. Reduce Heat and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes to an hour, or until the cherry filling is visibly bubbling robustly in the center and the crust has achieved a rich, golden brown color. If the edges of your pie begin to brown too quickly before the rest of the pie is done, loosely cover them with strips of aluminum foil to prevent burning.
9. Cool Completely Before Serving: Once baked, carefully remove the pie from the oven. This is perhaps the hardest step, but also the most crucial: allow the pie to cool completely on a wire rack for several hours, ideally 3-4 hours, or even overnight. This cooling period is essential for the filling to fully set, ensuring clean, firm slices when you cut into it. Serving prematurely will result in a runny filling.
10. Enjoy Your Masterpiece: Once perfectly cooled and set, slice your homemade cherry pie and serve it with a scoop of fresh whipped cream or a dollop of vanilla ice cream. Indulge in the sweet, tart, and buttery flavors – truly a dessert to cherish!

Expert Tips for Baking the Best Cherry Pie

Elevate your cherry pie game with these tried-and-true tips, ensuring every pie you bake is a resounding success.

• Choose the Right Cherries for Peak Flavor: The best pies start with the best fruit. If using fresh cherries, opt for in-season varieties. Sour cherries, such as Montmorency, are traditionally favored for pies due to their intense flavor and tartness, which balances perfectly with sugar. Sweet cherries like Bing can also yield a delicious pie, though you might adjust the sugar down slightly.
• Achieve the Perfect Sweet-Tart Balance: Cherries vary greatly in sweetness. Always taste your cherries before preparing the filling. Adjust the amount of sugar in the recipe based on their natural sweetness. A good cherry pie should have a harmonious blend of sweetness and tartness, allowing the fruit’s true character to shine.
• Keep Your Dough Chilled for Flaky Results: The secret to a tender, flaky crust is cold fat and minimal handling. Always refrigerate your pie dough for at least 30 minutes (or up to an hour) before rolling it out. This relaxes the gluten, making the dough easier to work with and preventing shrinkage during baking. Chilling the assembled pie (with the filling and top crust) for about 15-20 minutes before baking can also help maintain the intricate shape of your lattice work and prevent a soggy bottom.
• Vent Your Top Crust to Prevent Blowouts: Adequate venting is crucial. If you’re using a solid top crust, cut several slits into it to allow steam to escape during baking. For a lattice top, the gaps inherently provide venting. Proper venting prevents the filling from bubbling over violently and helps ensure the crust bakes evenly without becoming too moist from trapped steam.
• Master the Art of Cooling for Clean Slices: This is arguably the most challenging but vital step: allow your cherry pie to cool completely at room temperature for several hours (at least 3-4 hours, or even longer). This extended cooling period allows the cornstarch in the filling to fully set. Slicing a warm pie, no matter how tempting, will almost certainly result in a runny, messy filling. Patience is key for picture-perfect slices!
• Prevent Burnt Edges: If your pie crust edges start browning too quickly during baking, gently tent them with strips of aluminum foil. This protects them from over-browning while the rest of the pie, especially the filling, finishes baking to perfection.

Frequently Asked Questions About Cherry Pie

Storing and Freezing Your Homemade Cherry Pie

To enjoy your delicious cherry pie for longer, proper storage is key:

• Room Temperature: A freshly baked cherry pie can be stored, loosely covered with plastic wrap or aluminum foil, at cool room temperature for up to 2 days. Ensure it’s away from direct sunlight or heat sources.
• Refrigerator: For extended freshness, transfer your pie to the refrigerator. Covered tightly, it will last for up to 5 days. Chilling also helps the filling set even firmer, making for easier slicing.
• Freezer (Baked Pie): You can freeze a baked cherry pie for up to 1 month. Once completely cooled, wrap it tightly in several layers of plastic wrap, then an outer layer of aluminum foil to prevent freezer burn. To reheat, thaw overnight in the refrigerator, then warm in a 350-degree F (175°C) oven for about 15-20 minutes, or until warmed through.
• Freezer (Unbaked Pie): An unbaked cherry pie can also be frozen for about 1 month. Assemble the pie completely, then wrap it securely in plastic wrap and aluminum foil. When ready to bake, remove all wrapping and bake directly from frozen, adding approximately 15 minutes to the total baking time. Keep an eye on the crust edges and tent with foil if they brown too quickly.