Cherry pie can be enjoyed all year long with this easy recipe using canned cherries - no pitting required! Serve warm with ice cream for a favorite classic dessert.
A sweetened cherry filling with a flaky buttery crust that nobody can resist. It's an easy classic that's delicious any time of year!
Can I use fresh cherries?
Yes, you can! Use 4 cups fresh, pitted sour cherries and mix with 1 ⅓ cups sugar, ⅓ cup flour, and ¼ teaspoon almond extract.
Recipe tips
- You can make this pie even easier by using a store-bought crust.
- Don't forget to dot the filling with some butter. It helps enrich the flavor of the pie filling.
- Brushing the top crust with an egg wash helps to develop a golden-brown crust.
- Add a bit of course sugar to the top, for a little extra sweetness!
Can I make this filling in advance?
Yes! Cook it on the stovetop. let it cool completely and put it in an airtight container and place it in the refrigerator for up to 5 days
Does Cherry Pie need to be refrigerated?
It is safe to leave cherry pie covered on the counter for up to 2 days since there is so much sugar in it. However, its shelf life would extend longer if you refrigerate it sooner. Refrigerated cherry pie will keep up to 5 days when refrigerated.
Can I freeze this pie?
Yes, it can be frozen by wrapping it tightly in plastic wrap and layering over aluminum foil - or by placing it in a tightly sealed plastic container. (Tupperware has a perfect one for pies!) It will last up to 8 months in a freezer when properly stored.
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Cherry Pie
Ingredients
Pie Crust
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks unsalted butter cold, cut into small pieces
Cherry Filling
- 3 ½ cups drained pitted cherries
- ¾ cup sugar
- ¼ cup flour
- ¼ teaspoon almond extract
- ½ cup cherry juice from what was drained from the cherries
- 1 Tablespoon butter
Instructions
For the pie crust
- In a large bowl add flour, salt, and sugar. Add in small pieces of cold butter and using a pastry cutter or your hands work it until the mixture is crumbly
- Add in the water and work just until the dough comes together. (you don't want to overwork it
- Divide in half and flatten into two disks. Cover with saran wrap and refrigerate for at least 1 hour.
For the cherry filling
- Preheat the oven to 425 degrees.
- Prepare the pie crusts. Roll out one and place it in the bottom of a 9-inch pie pan. Roll out the other one in preparation for placing it on the top of the pie.
- Make the cherry pie filling by mixing the sugar, flour, almond extract, and cherry juice in a saucepan. Cook over medium heat until the mixture thickens and comes to a boil - stirring constantly.
- Pour the hot juice over the drained cherries and stir together gently.
- Pour into the pastry-lined pie pan you prepared earlier.
- Cut slits in the top pastry shell and place them on the top of the pie.
- Place the top crust on the pie. Seal the top and bottom crusts and flute the edges in whatever style you prefer.
- Bake at 425 degrees for 35-45 minutes, or until the top is golden brown and the filling is starting to bubble. Check the pie at the halfway mark and keep an eye on it. If the crust starts to get too brown, cover it with a 2-inch strip of aluminum foil or a pie crust shield (like this: https://amzn.to/3f3v6mW ) .
- Cool slightly on a wire rack before serving.
- Cherry pie is most often served slightly warm.
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