Classic Cherry Pie

We are nearing the end of cherry season, so what better way to close the season with a classic cherry pie? This summery fruity dessert is made with the most flakey and buttery pie crust on the bottom and top, and filled with a delicious cherry-packed filling. Serve it with a scoop of vanilla ice cream and savour in all the delicious sweet flavours. It's such a satisfying way to end a meal.

What is in Cherry Pie?

• homemade pie dough - we make this using all purpose flour, granulated sugar, salt, cold unsalted butter, and ice cold water.
• cherries - the best way to use 4 and ½ cups of cherries (or 2 lbs.). I prefer to use fresh but you can also use frozen cherries.
• cornstarch - helps to thicken the filling.
• granulated sugar - depending on your taste, you can add more or less sugar to complement the flavour of the cherries.
• cinnamon
• lemon juice - freshly-squeezed gives the best flavour, but you can easily substitute with store-bought lemon juice.
• lemon zest - you can also use orange zest for a hint of orange flavour instead.
• cold butter
• egg - for the egg wash on top.
• vanilla ice cream - for serving.

You will also need mixing bowls, a food processor, plastic cling wrap, and a rolling pin for preparing the pie dough, and a 9-inch pie dish for baking.

How to Make the Best Classic Cherry Pie

Make the Pastry Dough:

In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for about 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.  Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.

Transfer the dough (crumb-like) into a large ziploc bag and squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Divide the dough ball in half and flatten to form 2 equal discs. Wrap the discs separately in plastic wrap and refrigerate for at least 1 hour.

Make the Cherry Pie Filling

In a large mixing bowl, combine pitted and halved cherries, cornstarch, sugar, cinnamon, lemon juice, and lemon zest, and mix together.

How to Pit Cherries

The easiest way to pit cherries is by placing each cherry on a round piping tip and pushing the cherry down to push out the seed.

Assemble the Cherry Pie

Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into 12-inch circle using a rolling pin.

Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly pour the cherry filling into the dough-lined pie pan (make sure to not transfer any liquid from the bowl) and use a spatula to spread them evenly across. Discard any remaining liquid in the bowl. Add cold cubed butter on top of the cherry filling.

Carefully place the second dough disc on top of the filling (this will form the top pie crust). Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together. Pinch them together with your fingers, along the entire edge of the pie, and crimp to seal.

Use a knife to make 4 slits on top of the top pie crust for ventilation. Gently brush egg wash over the top crust and edges.

Bake the Pie

Preheat the oven to 400 F. Transfer the cherry pie into the oven and bake for 20 minutes until the edges start turning golden brown. Reduce the oven temperature to 350 F and bake for additional 40 minutes until the pie crust is golden brown.

Allow the pie to cool in the pan at room temperature for 1 hour before serving. Then, slice it up and serve with a scoop of vanilla ice cream.

More Berry Recipes

• Classic Blueberry Pie with Lattice Top
• Glazed Lemon Blueberry Scones
• Small Batch Strawberry Jam
• Baked Jelly Donuts with Strawberry Jam
• 3-Ingredient Strawberry Sorbet
• Triple Berry French Toast
• 5-Minute Blackberry Milkshake

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