Description
Indulge in a classic American summer dessert featuring a vibrant, sweet-tart cherry filling nestled in a buttery, crisp double crust. By pre-cooking the fruit filling with cornstarch, this recipe ensures a perfectly stable, syrupy center that slices beautifully every time. The combination of fresh, ripe cherries and a touch of lemon zest creates an elegant balance of flavors that define the perfect homemade pie.
Ingredients
6 cups fresh cherries, pitted and halved
1 cup granulated white sugar
4 tablespoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 sheets pie crust (store-bought or homemade)
Instructions
Combine the pitted cherries, sugar, and lemon juice in a large pot over medium heat.
Whisk the cornstarch with two tablespoons of water in a small bowl until completely smooth.
Stir the cornstarch slurry into the simmering cherries while constantly stirrring.
Remove the mixture from the heat once it reaches a syrupy consistency and allow it to cool completely.
Roll out the bottom pie crust and place it into a nine-inch pie dish.
Pour the cooled cherry mixture into the prepared crust.
Drape the top crust over the filling and seal the edges tightly.
Bake in a preheated oven until the crust is golden brown and the filling is bubbling.
Notes
Select sour cherries for the best authentic flavor, though sweet cherries can be used if preferred. Ensure the filling is completely cool before adding it to the crust to prevent the dough from softening. Serve warm with a scoop of vanilla ice cream if desired.
- Prep Time: 30
- Cook Time: 50
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
