Fresh Cherry Pie
- August 5, 2022
- 0 / 5
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE2.jpg)
One of my favorite baked desserts to make with fresh cherries is Fresh Cherry Pie. I know that you can easily make a cherry pie with canned cherry pie filling but nothing compares to using fresh. While we are still in cherry season, I say bake a pie!
It’s very simple to make this pie…using my favorite pie crust, it comes together in no time. The crust takes 5 minutes (plus chill time of 2 hours), the filling takes 10 minutes max to thicken, and baking takes about an hour.
No excuses, now…your family will thank you for this wonderful bakery-level pie!
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/MY-FAVORITE-PIE-CRUST1-600x400.jpg)
Start making the pie crust in advance. You’ll need a few hours of chill time, so plan accordingly. I love My Favorite Pie Crust recipe as it’s all made in a food processor and takes only 5 minutes!
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE7-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE6-600x400.jpg)
The only time-consuming part of this recipe is pitting the cherries. I really like this cherry pitter…it pits 6 cherries at a time!
Place the pitted cherries in a saucepan with sugar, water, corn starch, lemon juice and vanilla bean seeds and cook until thickened, about 5 minutes. Let them cool completely.
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE3-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/MY-FAVORITE-PIE-CRUST-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE5-600x400.jpg)
Roll out one disc of dough and fit it into the pie dish. Fill it with the cooled, cooked cherries.
To make the top crust, you can either make a solid crust or a lattice. For a solid crust, roll out the 2nd disc to a 10-inch diameter. place it over the cherries, crimp the edges and cut 4 slits in the top to allow steam to escape.
If you want to lattice the top, roll the dough into a rectangle and cut 1/4- to 1/2-inch wide strips (I use a pizza cutter). If you want to get fancy, you can twist two strips together or braid them. Lay the strips in one direction interspersing the braids/twists. When you are ready to start laying down the lattice strips, turn the pie 1/4 turn and go over and under the strips that are already there, but lifting up the strip you are going under. Repeat with all of the remaining strips/braids/twists but alternate whether you go over or under based on the opposite of what was done with the strip above it.
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE1-600x400.jpg)
You can also make flowers using a cookie cutter and attach them onto the pie crust with a bit of beaten egg.
Brush the beaten egg over all of the top crust and sprinkle with Turbinado sugar.
Bake until it’s golden brown and bubbly, approximately 40-50 minutes. Check to be sure the pie crust looks cooked through. I like to let the pie cool at least two hours so that it will slice easier.
![](https://thefancypantskitchen.com/wp-content/uploads/2022/08/FRESH-CHERRY-PIE-600x400.jpg)
Share Your Thoughts...
Fresh Cherry Pie
Makes: one 9-inch pie
Prep Time: 15 minutes
Bake Time: 1 hour & 15 minutes
Total Time: 1 hour & 30 minutes
Ingredients
- 5 to 6 cups fresh sweet cherries, pitted
- 2/3 cup granulated sugar (or more to taste if cherries are sour)
- 1/2 cup water
- 3 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- My Favorite Pie Crust
- 1 large egg, lightly beaten
- 2 tbsp turbinado or coarse sugar
Instructions
In a medium saucepan, combine cherries, granulated sugar, 1/2 cup water, cornstarch, lemon juice, and vanilla bean seeds over medium-high heat. Stir gently to combine. Bring to a boil, and reduce heat to low. Cook until thickened, stirring frequently, being careful not to crush cherries, about 5 minutes. Remove from heat, and let cool.
Preheat oven to 375°F. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to 1/2 -inch beyond edge of plate. Spoon cherry filling into dough.
On a lightly floured surface, roll remaining dough into a 12-inch circle. Cut dough into strips of varying widths. Place dough strips on pie in a lattice design. Trim dough strips, fold edges under, and crimp as desired. Brush dough with beaten egg, and sprinkle with turbinado sugar. Place pie on a baking sheet.
Bake until golden brown and bubbly, 40 to 50 minutes. Let cool for at least 2 hours before slicing.
Recipe adapted from Bake from Scratch
Leave a Review