When I think of summertime, I think of classic cherry pie. There’s just something about it that screams “let’s enjoy the best of summer!”. I haven’t always been a big cherry pie fan, but this classic cherry pie recipe has absolutely changed my mind. It has some extra spices, and a touch of almond extract and amaretto to really give depth to the cherry flavor. This recipe can be made with either fresh or frozen cherries. I personally love making it with the frozen cherries from Trader Joes!
The best of cherry season
Summertime produce is a real treat, especially the stone fruit. Cherries typically come into season in late spring/early summer, and can have a bit of a fleeting season depending on where you live. This recipe is fabulous with fresh cherries, especially if you find yourself with an excess of them. As much as I love fresh cherries, I actually prefer to make this pie with frozen cherries for a few reasons. Fresh cherries, though wonderful, can be quite expensive, especially for the quantity needed to make this pie. It’s also very labor intensive to pit them by hand. The Pitted Dark Sweet Cherries from Trader Joes make an excellent filling for this pie, at a fraction of the cost (and labor). Feel free to use whatever you prefer, or even a mix.
Making the perfect cherry pie filling
This recipe calls for a pre-cooked filling, which helps to prevent a soggy bottom. We will use cornstarch to help the filling set up properly, and keep it from being too wet. Make sure the filling is completely cool before you add it to the pie shell, so you don’t accidentally start melting the butter in the dough before it hits the oven.
After baking, allow the pie to fully cool before serving. You can make the pie ahead of time and let it cool overnight in the fridge to get the perfect slice the next day.
Spiced to perfection
In the past, I’ve always found the flavor of cherry pie to be a bit underwhelming and flat. This classic cherry pie is full of flavor, thanks to a few extra spices and extracts. It contains both almond and vanilla extract. I love adding almond extract alongside vanilla, because I find that it gives the flavor more of a boost. The filling also contains a little bit of almond liqueur for extra depth of flavor. For spices, the filling contains cinnamon, and just a whisper of nutmeg for extra warmth.
Tips and tricks for making this pie
I know that making cherry pie from scratch can feel intimidating. Believe me when I say it’s actually very easy. The filling is a classic combination of cherries, spices, a touch of almond liqueur, and some cornstarch to keep it from being too wet. Because this filling is pre-cooked, you will be able to control the consistency before it goes into the pie shell. The pastry comes together very quickly in the food processor, stand mixer, or by hand.
That said, there are some tricks to handling pastry. If you’re new to making pie pastry, or just want a refresher, I recommend you check out my recipe for my favorite pie dough, which covers a lot of common questions or mistakes.
How to make the perfect lattice
Make sure to keep your pie dough nice and cold while you’re working on it. I like to roll out the pie shell and pop it in the freezer while I work on the lattice. To make a neat lattice, trace around your pie dish so you have a circle of the same size on a piece of parchment paper. Flip it over so the pencil or ink side is facing down. Place the parchment on a pan large enough to accommodate the lattice fully, then lightly dust the surface with flour. Working quickly so that the butter does not melt, make your lattice on the pan and parchment according to your desired design. Trim off the excess dough with a sharp knife or pastry cutter. A pizza cutter also will work beautifully. Chill, until ready to transfer to your pie, in the freezer or fridge.
When it is time to top your cherry pie with the lattice, all you have to do is gently slide it off the parchment and onto the pie. Secure the lattice to the base crust, and trim away any excess.
What tools do I need?
Making this classic cherry pie doesn’t require much special equipment. You will need a food processor to make the pie dough. See my recipe here for the ways you can make the dough without one, if you prefer. You will need a 9″ or 10″ pie plate for the pie.
If you are using fresh cherries, I recommend using a cherry pitter to make the work go a bit faster. You can also use a narrow mouthed bottle and a chopstick to poke the cherry pits out of the fruit.
Baking temperatures and times
For pies and tarts like this cherry pie, I like to bake at a higher temperature of 425°F for the first 15-20 minutes of baking, before lowering the temperature for the rest of the bake. This ensures that the base of the pie cooks quickly, which helps prevent a soggy bottom.
After the first 15-20 minutes, lower the oven to 375°F and continue baking for about 40-50 minutes, or until the filling is bubbly, and the crust is golden brown. If the crust browns too quickly, tent it with a piece of foil or crust shield to help keep it from burning.
How to store this cherry pie
This pie will keep well in the fridge, wrapped, for up to 1 week. Serve at room temperature, or gently re-heated with a scoop of vanilla ice cream
Other summer recipes you’ll love
In the mood for summer treats? Here’s some other ideas:
Caramelized Onion and Tomato Galettes
Skillet Cornbread with Tomato Pepper Jam
I hope you enjoy this Classic Cherry Pie! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
