Homemade cherry pie recipe  

I love too many pie recipes, including cherry pie, Coconut Cream Pie, and Key Lime Pie, which may be eaten year-round.Cherry Pie is one of the easiest pies to prepare, and I'm thrilled to share the wonderful recipe with you!

– 1.5 lbs fresh, sour cherries or three (14.5 oz) cans sour cherrie – ▢3/4 cup granulated sugar – ▢2 Tablespoons lemon juice – ▢1/3 cup cornstarch – ▢2 Tablespoons butter – ▢1/2 teaspoon ground cinnamon – ▢homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top) – ▢1 large egg white , beaten with a fork – ▢granulated sugar , for sprinkling on top

Ingredient

Direction

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1

Pit and half cherries. Toss them with sugar and lemon juice in a saucepan. Cook for a few minutes on medium to release juices. Spoon cherries into a bowl with a slotted spoon. Stir cornstarch into a cup of sauce until smooth. Return to pot with remaining fluids and thicken for a few minutes. Pour over cherries and set aside while making the pie dough.

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2

The cherry juice should be drained into a saucepan, leaving ⅓ cup in a basin. Reserve cherries. Mix the cornstarch with the reserved ⅓ cup of liquid in the bowl.

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3

The juice saucepan should be heated on medium. Add sugar and mix well. Boil mixture gently. Mix in dissolved cornstarch. Stir until thickened, 2-3 minutes. Mix butter and lemon juice. Mix in cherries. If desired, add a few drops of red food coloring.

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4

While you are preparing the pie crusts, you should wait for the ingredients to reach room temperature.

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5

Put the oven on to 400 degrees Fahrenheit. A pie pan measuring 9 inches should be set aside. In the event that canned cherries are used, there will be sufficient filling for a pie plate with a deep dish.

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6

Preheat oven to 400°F. Set aside a 9" pie pan. (Canned cherries make enough filling for a deep dish pie).

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7

Take one cold pie crust dough out of the fridge. Roll out dough to 12" on a lightly floured counter. Carefully arrange in pie dish. Put cherry filling in unbaked crust and sprinkle cinnamon on top. (Top fresh cherries with a couple little butter bits).

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8

Roll out the second pie crust from the fridge similarly. Cut the crust into 1/2-inch strips with a pizza cutter, knife, or pastry wheel. Lay strips lattice-style on crust. (If you're lazy like me, arrange half the strips one way and the other on top, perpendicular, leaving a small space between them.)

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9

If desired, pinch and crimp the top and bottom pie crusts. Brush a thin layer of beaten egg white over the pie crust and sprinkle powdered sugar.

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10

Bake at 400°F for 40–45 minutes. Check after 25 minutes and carefully cover the top crust with tinfoil to prevent browning.

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11

Place on a wire rack to cool, and let it sit there for several hours. You can cut it up and serve it right away, or you can cover it and put it in the fridge overnight to serve the next day.

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12

If you store any leftover cherry pie in the refrigerator, it will keep for up to five days.

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