I'm thrilled to share with you my personal take on the best cherry pie recipe, using homemade canned cherries in juice. This delightful dessert showcases the irresistible flavors of sour cherries for classic cherry pie we all love.
The Best Cherry Pie Recipe!
This cherry-filled pie recipe is truly the best, and let me tell you why! First and foremost, we make our own cherry pie filling from scratch, allowing us to control the tart flavor and achieve the perfect balance of sweetness and tanginess. By combining flour (1) with a cornstarch slurry, we create a thick and luscious filling that holds its shape beautifully, ensuring every bite of this pie is bursting with delicious cherry goodness.
But what truly sets this recipe apart is the flaky crust. With a flaky crust recipe that uses just the right amount of butter, a little flour, and a delicate touch, we achieve a crust that is both tender and crisp. The result? A pie with a buttery crust that melts in your mouth, providing the perfect vessel for our homemade filling.
Cherry Pie Recipe Filling
Speaking of the filling, our cherry-filled pie is a celebration of the incredible flavor of canned cherries. These little gems, packed in their own juice, deliver the perfect burst of sweetness and juiciness to every slice. And the best part? With our pie dough recipe, we create a butter crust that complements the cherries, allowing their natural flavors to shine through.
Pie Crust Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 1 large egg, beaten
- 1 tablespoon white vinegar
- 4-5 tablespoons cold water
Cherry Filling Ingredients
- 1 quart or 2 cans of cherries in juice (see canned cherries recipe)
- 1 cup cherry juice (reserved from the canned cherries)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
For Assembly
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling)
How to Make Cherry Pie Recipe
Preheat the oven to 375°F (190°C).
Prepare the pie crust:
In a large bowl, combine the flour, salt, and sugar.
Add the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the beaten egg and vinegar. Pour this mixture over the flour-butter mixture.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two equal portions, shaping each into a disk. Wrap each disk with plastic wrap and refrigerate for 30 minutes.
Prepare the cherry pie filling
Drain the canned cherries, reserving 1 cup of cherry juice.
In a medium pot, combine the cherry juice, granulated sugar, cornstarch, lemon juice, and almond extract.
Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.
Add the drained cherries to the pot and gently stir to coat them with the filling. Remove from heat and set aside to cool to room temperature.
Roll out the bottom crust
On a lightly floured surface, roll out one disk of dough into a circle large enough to fit a 9-inch pie pan.
Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
Add the cherry pie recipe filling
Pour the cooled cherry filling into the prepared pie shell, spreading it evenly.
Create the lattice top crust
Roll out the second disk of dough into a circle on a lightly floured surface.
Using a sharp knife or pizza cutter, cut the dough into strips, about ½-inch wide.
Lay half of the strips horizontally across the pie, leaving even spacing between each strip.
Fold back every other strip halfway, then place a strip vertically across the unfolded strips.
Unfold the folded strips back over the vertical strip.
Fold back the remaining horizontal strips, placing another vertical strip across the unfolded ones.
Repeat this process, alternating the strips in opposite directions, until you've created a lattice pattern on top of the pie.
Seal and crimp the pie Top
Trim the excess dough from the lattice edges, leaving a slight overhang.
Fold the overhanging lattice and bottom crust edges together and crimp to seal the pie.
Brush with egg wash & sprinkle with coarse sugar!
Lightly beat an egg in a small bowl. Using a pastry brush, gently brush the lattice crust and edges of the pie with the beaten egg.
Sprinkle coarse sugar evenly over the top of the pie for added.
Bake at 375 degrees F for 45-45 minutes. Keep an eye on the pie as it bakes, and once the crust turns a golden brown color and the filling is bubbling on top, it's a good indication that the pie is done. Once baked to perfection, remove the pie from the oven and allow it to cool before slicing and serving!
Recipe Card
The Best Cherry Pie from Canned Cherries with Flaky Crust
Yield: 1 pie
Prep Time: 1 hour
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 2 hours 20 minutes
I’m thrilled to share with you my personal take on the best cherry pie recipe, using homemade canned cherries in juice. This delightful dessert showcases the irresistible flavors
Ingredients
- Pie Crust Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 1 large egg, beaten
- 1 tablespoon white vinegar
- 4-5 tablespoons cold water
- Cherry Filling Ingredients:
- 1 quart or 2 cans of cherries in juice (see canned cherries recipe)
- 1 cup cherry juice (reserved from the canned cherries)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- For Assembly
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling)
Instructions
How to Make Cherry Pie Recipe
Preheat the oven to 375°F (190°C).
1. Prepare the pie crust:
2. In a large bowl, combine the flour, salt, and sugar.
3. Add the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the beaten egg and vinegar. Pour this mixture over the flour-butter mixture.
5. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.
6. Divide the dough into two equal portions, shaping each into a disk. Wrap each disk with plastic wrap and refrigerate for 30 minutes.
Prepare the cherry pie filling
Drain the canned cherries, reserving 1 cup of cherry juice.
In a medium pot, combine the cherry juice, granulated sugar, cornstarch, lemon juice, and almond extract.
Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.
Add the drained cherries to the pot and gently stir to coat them with the filling. Remove from heat and set aside to cool to room temperature.
Roll out the bottom crust
On a lightly floured surface, roll out one disk of dough into a circle large enough to fit a 9-inch pie pan.
Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
Add the cherry pie recipe filling
Pour the cooled cherry filling into the prepared pie shell, spreading it evenly.
Create the lattice top crust
Roll out the second disk of dough into a circle on a lightly floured surface.
Using a sharp knife or pizza cutter, cut the dough into strips, about ½-inch wide.
Lay half of the strips horizontally across the pie, leaving even spacing between each strip.
Fold back every other strip halfway, then place a strip vertically across the unfolded strips.
Unfold the folded strips back over the vertical strip.
Fold back the remaining horizontal strips, placing another vertical strip across the unfolded ones.
Repeat this process, alternating the strips in opposite directions, until you've created a lattice pattern on top of the pie.
Seal and crimp the pie Top
Trim the excess dough from the lattice edges, leaving a slight overhang.
Fold the overhanging lattice and bottom crust edges together and crimp to seal the pie.
Brush with egg wash & sprinkle with coarse sugar!
Lightly beat an egg in a small bowl. Using a pastry brush, gently brush the lattice crust and edges of the pie with the beaten egg.
Sprinkle coarse sugar evenly over the top of the pie for added.
Bake at 375 degrees F for 45-45 minutes. Keep an eye on the pie as it bakes, and once the crust turns a golden brown color and the filling is bubbling on top, it's a good indication that the pie is done. Baking times may vary slightly, so it's always a good idea to check for visual cues of doneness. Once baked to perfection, remove the pie from the oven and allow it to cool before slicing and serving!
Did you make this recipe?
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How to Serve Cherry Pie Recipe
Whether you enjoy this pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream, it's the perfect dessert for any occasion.
So go ahead and indulge in this delightful, homemade cherry pie.
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