Easy Cherry Pie With Pre Made Crust

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This recipe is improve than e'er. My homemade cerise pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same every bit when I originally published the recipe in 2017, only quartering *some* of the cherries instead of simply halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly. As e'er, wait for the pie to absurd completely before slicing, which is some other not-negotiable that helps avoid a soupy pie filling.

No store-bought pie filling or pie chaff because today nosotros're making cherry pie completely from scratch. Does making homemade pie intimidate you lot? I promise this dessert specialty is zero to fright and that's exactly why I'm sharing my recipe with y'all. Out of all pie flavors, crimson pie is where most bakers depend on canned filling, just I'm going to teach yous how to make the most of fresh cherries and a succulent crust.

Cherry Pie Details

• Flavour:While the cherry flavor is front and center in this pie, you'll enjoy the notes of vanilla and almond every bit well. Vanilla and almond extracts add richness and depth and a affect of lemon juice keeps the overall flavour fresh and vivid. (Without information technology, the filling can sense of taste a little apartment.) A scoop of vanilla ice foam and a dollop of homemade whipped cream pair perfectly on summit of a slice.
• Texture:If y'all follow the recipe closely, this cherry pie filling is buttery, jammy, sturdy, and sliceable. You can employ your favorite pie crust recipe, but I encourage yous to endeavour mine linked below. Nosotros apply a mix of shortening and butter considering they work together to make the All-time crust. Butter adds flavour and flakiness, while shortening's high melting point keeps the crust tender and workable. If you don't desire to utilise shortening, attempt this all butter pie crust recipe instead.
• Ease:It goes without saying that homemade pie is a labor of love, especially if you're a beginner. Consider this recipe an activity– hopefully fun and definitely satisfying– and set up aside several hours from offset to finish. My fourth dimension-saving tip is to prep the pie dough ahead of fourth dimension because it needs to chill for at least ii hours before you tin roll information technology out.

All-time Cherries to Use for Ruby Pie

If you're making blood-red pie from scratch, it'south helpful to know which cherry diversity works best. I usually choose a mix of rainier cherries and dark sweet cherries, just opted for all night sweetness cherries in the pictured pie. Y'all can use all Rainier or all nighttime sugariness. If using sour cherries, add a little more sugar every bit referenced in the recipe notation below.

You can also employ frozen halved or quartered cherries. Follow the recipe as written below and don't skip the reducing step on the stove.

Pitting Cherries

Pitting fresh cherries is always a ho-hum and messy job, then if yous want to salvage time and prep work, pick up a scarlet pitter. If you're annihilation similar me, you lot don't like stuffing your kitchen drawers with endless gizmos and gadgets, just a cherry pitter is most definitely an exception. I don't broil with cherries ofttimes, only when I do, I'grand VERY thankful for this tool.

• It'southward too a timesaver if you're baking bourbon red well-baked and/or cherry buckle!

Reducing the Cherry Juices on the Stove Takes Less Than x Minutes

Afterwards you lot combine the filling ingredients together, gear up it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the cherries. Normally I discard all this juice, but it'due south where a lot of the cornstarch ends up and that's what helps thicken the filling in the oven.

Instead, use a slotted spoon to transfer the fruit into your chaff, then cascade the leftover juice into a small bucket. Yous'll only take a few Tablespoons, but this juice is pure Gilded as it holds our thickening agent and a lot of flavor. Reduce on the stove over low oestrus for about 3-4 minutes. Cool for 5 minutes, then pour over the cherries and toss gently (in your pie dough!) to combine.

Here's the filling in the mixing bowl. You tin see all the juices at the bottom. Spoon cherries into the pie dough:

Reduce the excess juice on the stove until information technology has thickened:

Let information technology cool for a few minutes, and then toss into the cherries. The sugars in the reduced juice will harden and y'all'll discover this "juice" go nearly caramelized and stringy once it hits those cold cherries. This is NORMAL and totally fine! The "juice" volition melt down in the oven, but keep the filling thick.

Don't Forget the Extras

1. Butter: Dot the pie filling with small cubes of butter before applying the acme crust. Why? It adds buttery richness and actually helps forbid the formation of bubbles on the filling'south surface. We exercise the same matter when we brand peach pie.
2. Egg launder: An egg wash is egg mixed with milk (or h2o) and you use it pretty much whenever yous're blistering pie dough or baking other shaped dough such as stromboli, vanilla biscotti, homemade bagels, choux pastry, croissants, etc. Egg wash promises a crispier crust and helps develop that signature golden sheen. Without it, dough is wearisome and lackluster.
3. Coarse sugar: This is optional, merely I love finishing sweet pies with coarse sugar because it adds a fiddling crisis and sparkle. I usually use Sugar in the Raw or these coarse sugar sprinkles, both of which can be plant in the blistering aisle of major grocery stores.

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Lattice Pie Crust

Note that our pie crust recipe yields enough dough for a double crust pie– one for the lesser and ane for the top. If you're new to working with pie dough or need a little troubleshooting, our pie crust tutorial walks you through each step in thorough particular and includes a video, stride-by-footstep photos, and all my tips and tricks for pie crust perfection.

I made a simple lattice pie crust blueprint with thick and thin strips, just decorate the pie however you'd like. You could fifty-fifty skip the top chaff and use the crumble topping from our huckleberry crumble pie!

Start the Pie at a Loftier Oven Temperature

Why do some pie recipes call for an initially hot oven temperature that you lot eventually lower? Blistering this pie at 400°F (204°C) for 20 minutes helps the pie dough set up and activates the cornstarch in the filling (equally does heating information technology on the stove). After that, reduce oven temperature down to 375°F (190°C) to continue baking the pie. Nosotros use this same trick when nosotros make blueberry pie.

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Do I Need to Par-Bake The Crust for This Crimson Pie?

Before you begin, let me answer a FAQ nosotros receive on this recipe. You lot do non need to par-bake or bullheaded bake this lesser pie chaff. Reducing the filling's juice on the stove keeps excess liquid off the bottom pie dough, plus we broil the pie for long enough that the bottom crust sufficiently cooks through. It's helpful to utilise a glass pie dish then you tin see when the sides/bottom of the pie chaff has browned.

Encounter Your Homemade Cherry Pies!

Many readers tried this recipe as part of a baking challenge! Experience free to email or share your recipe photos with the states on social media. 🙂

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Description

This bootleg ruddy pie is perfectly sliceable with a thick almond-hinted blood-red pie filling and a golden brownish buttery flaky pie crust. The ingredients are exactly the same equally when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.

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• Homemade Pie Chaff or All Butter Pie Chaff (both recipes make 2 crusts, 1 for bottom and 1 for acme)
• iv and i/ii cups halved & quartered pitted fresh cherries (see notation)
• two/3 cup (135g) granulated sugar
• 1/four loving cup (28g) cornstarch
• 1 Tablespoon (15ml) lemon juice
• i teaspoon pure vanilla extract
• i/four teaspoon almond excerpt
• 1 Tablespoon (14g) cold unsalted butter, cut into minor cubes
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

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1. The chaff: Prepare either pie crust recipe through step 5.
2. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the fridge as you scroll out the pie dough or for upwards to 24 hours.
3. Roll out the chilled pie dough: On a floured piece of work surface, curl out one of the discs of chilled dough (continue the other i in the refrigerator). Plough the dough about a quarter plow subsequently every few rolls until you accept a circumvolve 12 inches in diameter. Advisedly identify the dough into a nine×2 inch pie dish. Tuck it in with your fingers, making certain it is smoothen. Employ a slotted spoon to spoon and spread the cherries into the chaff. Reserve the juice for the adjacent stride. Refrigerate pie, uncovered, equally you reduce the juices in the adjacent step.
4. Pour the few Tablespoons of leftover juice into a minor saucepan over low heat. Cook and stir for 3-four minutes or until juice has slightly reduced and thickened. Cool for five minutes, and then pour over cherries in filling. Practice your best to gently toss together– doesn't have to be perfect. The reduction volition harden and thicken equally a consequence of mixing with the cold cherries. This is normal and it volition melt again in the oven. Dot the pieces of butter on peak of the filling.
5. Preheat oven to 400°F (204°C).
6. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry bike, precipitous knife, or pizza cutter, cutting strips of dough– I cutting four strips 2 inches wide and 2 strips 1 inch wide. Carefully thread the strips over and under i another, pulling back strips every bit necessary to weave. Printing the edges of the strips into the bottom pie crust edges to seal. Use a minor paring knife to trim off excess dough. Flute or crimp the edges with a fork.
7. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
8. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature downwards to 375°F (190°C) and bake for an boosted 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. **After the starting time 20 minutes of bake time, I recommend placing a pie crust shield on the crust's edges to forestall it from over-browning too quickly.**
9. Remove pie from the oven, place on a cooling rack, and absurd for at least iii-4 hours before slicing and serving. Filling will be also juicy if the pie is warm when you slice it.
10. Cover leftovers tightly and shop in the refrigerator for up to 5 days.

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Notes

1. Make Ahead / Freezing Instructions: In that location are a couple ways to make this pie ahead of fourth dimension. Set up the pie in total 1 twenty-four hour period in accelerate– after pie cools, cover tightly and go on at room temperature. The pie chaff dough tin can also exist prepared alee of time and stored in the refrigerator for up to 5 days or in the freezer for up to iii months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling (with juices) tin also be frozen up to 3 months, thaw overnight in the refrigerator before spooning into dough and reducing the juice.
2. Special Tools: Cherry Pitter | Rolling Pin | Pie Dish | Pastry Blender | Pastry Castor
3. Cherries: Y'all need about i.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half of cherries into quarters. Using a mix of halved and quartered cherries helps keep the baked filling in tact. You can use whatsoever multifariousness of cherries. I employ all dark sweetness cherries in the pictured pie, but also savour using a fifty/50 combination of dark sweet and Rainier cherries. Experience free to apply all Rainier cherries if desired. If using sour cherries, increase saccharide to iii/iv or 1 loving cup depending how sweet you like your pie. You tin can as well utilise frozen cherries. Halve/quarter them while they're frozen, and then toss with other filling ingredients as instructed. Reduce the juices as instructed likewise. Bake fourth dimension may exist a few minutes longer.

Keywords: scarlet pie

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