Cherry Pie Filling and Recipe
This recipe will yield the perfect cherry pie, every time...and yes, I'm taking the shortcut of buying bakery-bought pie crust – no shame in making your life easier!
Servings: 8
Calories: 239kcal
Equipment
Ingredients
- 1 package frozen pie crust 2 crusts (one top, one for the lattice), thawed in the refrigerator overnight
- 6 cups fresh bing cherries pitted, stemmed, and quartered, see note for sour cherries* and note for frozen cherries**
- 1 cup turbinado sugar or granulated sugar
- ¼ cup arrowroot powder or cornstarch
- ½ tsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp unsalted butter cut into small pieces
- 1 egg whisked with 1 tbsp water
- 1 tbsp turbinado sugar to sprinkle on top of the lattice
Instructions
Cherry pie filling
- In a large bowl, add the quartered cherries, sugar, arrowroot powder, lemon zest, and lemon juice to a large bowl. Mix the ingredients well, and your filling is ready!
Blind bake the bottom crust
- Roll out your thawed pie crust until it's about ⅛ of an inch thick.
- Press the dough into your chosen pie dish and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350F.
- Bake the crust by covering it with parchment paper and weighing it down with dry beans, pie weights, small shapes of dried pasta noodles, or even clean pennies and other change. Bake for 10-12 minutes.Take it out of the oven and allow it to cool to room temperature.
Lattice and Bake
- Preheat the oven to 425F.
- Roll out your second circle of pie dough so it is the same thickness (⅛ of an inch thick). Cut the pie dough into thick 1.5 inch strips - you want to have 7 strips total.
- Now it's time to create your lattice crust topping. If it's easier, create it on your countertop before placing it on top of your pie. Start your lattice from the center, with one vertical strip across the center of your pie.
- Place one vertical strip on each side so they are evenly spaced. Fold the center vertical strip in half so you can place your first horizontal strip in the opposite direction over the other two vertical strips. Unfold the center strip over the horizontal placed strip.
- Repeat and alternate the strips you fold until the pie is covered.
- Place your lattice on top of the pie. Pinch the excess top crust edges into the bottom crust. Crimp them as fancy as you'd like, you can use your fingers or a fork.
- Place a small piece of butter between the lattice, in the gaps. Brush the top of the lattice with egg wash. Sprinkle with 1 tablespoon of turbinado sugar.
- Bake for 20 miniutes, reduce the temperature to 400F, and bake for another (approximately) 40 minutse suntil golden and the filling is bubbling. If the crust browns too quickly, you can cover the pie with a foil tent.
- Let it cool before serving!
Notes
* If using sour cherries (this is actually my preference) add another 1-2 tablespoons of sugar.
Be sure to chill the dough in the refrigerator. This helps prevent a soggy bottom.
If the crust browns too quickly, you can cover tent the pie with foil.
Let the pie come to room temperature before serving. It will be piping hot (and will burn) and won't slice easily when too hot.
** Frozen cherries do require different preparation - make sure they are completely thawed before using, and add an extra two teaspoons of arrowroot powder with the thawed cherries.
You can store cherry pie and other fruit pies at room temperature or in the refrigerator for up to two days.
Nutrition
Calories: 239kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 283mg | Potassium: 424mg | Fiber: 4g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 11.3mg | Calcium: 293mg | Iron: 0.7mg
