There’s something magical about summer fruits, and nothing captures the season quite like a freshly baked Fresh Picked Cherry Pie Recipe. Every year, I find myself eagerly awaiting cherry season, knowing that the small, tangy jewels will soon be ripe for picking. This cherry pie recipe brings me back to simpler times, like childhood afternoons spent in the kitchen, hands stained from picking cherries, and laughter filling the air as we baked together. The result? A pie that is the perfect balance of sweet, tart, and nostalgic.
Making cherry pie from scratch with fresh-picked cherries is an experience that goes beyond the recipe itself. It’s about the memories created and the joy of sharing a homemade treat with loved ones. In this guide, we’ll walk through every step, from preparing the crust to ensuring the filling is thick and luscious. Let’s dive into the art of making a perfect Fresh Picked Cherry Pie Recipe!
Table of Contents
Preparing the Perfect Cherry Pie Crust
The crust of a Fresh Picked Cherry Pie Recipe holds equal significance to the filling. A buttery, flaky crust provides an ideal contrast to the sweet-tart cherry filling. The secret to creating a flawless Fresh Picked Cherry Pie Recipe crust is to utilize cold ingredients and minimize the handling of the dough.
Making the Pie Crust:
Begin by combining flour, butter, and salt to create the foundation of your Fresh Picked Cherry Pie Recipe crust. Use cold butter for the best texture. After mixing, divide the dough into two discs and refrigerate them for at least 30 minutes. This resting period helps the dough relax and will result in a flakier crust that’s perfect for your Fresh Picked Cherry Pie Recipe.
Rolling Out the Crust:
Once the dough has chilled, roll it out gently on a floured surface. You should aim to roll it large enough to fit into your pie pan. After lining the pan with the bottom crust, trim the edges, leaving a bit of extra dough to fold over later. This ensures that your Fresh Picked Cherry Pie Recipe crust is securely sealed, preventing any leaks while baking.
Pro tip: If you’re concerned about a soggy bottom, you can prebake the crust for 10 minutes before adding your Fresh Picked Cherry Pie Recipe filling. This will assist in establishing a firm foundation for the cherries to settle upon.
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Fresh Picked Cherry Pie Recipe: A Delicious Summer Tradition
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious, homemade cherry pie made from fresh-picked cherries. This pie features a buttery, flaky crust and a sweet-tart cherry filling that’s perfect for summer.
Ingredients
One double Pie Crust recipe
5 cups fresh cherries, pitted (you can use frozen, thaw first)
1/2 cup sugar (if cherries are sour, add another 1/3 cup)
1 tablespoon lemon juice
4 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1–2 tablespoons butter
Egg Wash: 1 egg with 1 tablespoon milk
Instructions
Preheat oven to 400°F.
Prepare your pie crust, divide it into two flat disks, wrap in plastic, and put in the refrigerator until the filling is made.
Pit the cherries if they are fresh-picked.
Mix the cherries, sugar, lemon juice, cornstarch, vanilla, and almond extract. Set aside.
Roll out the dough and line the pie pan with the first round.
Add the filling to the crust, top with butter pieces.
Add the second round of pie crust on top, crimp the edges, and cut slits to vent.
Brush with the egg wash and sprinkle with sugar.
Place the pie on a baking sheet and bake at 400°F for 20 minutes. Reduce to 375°F and bake for 30–35 minutes.
Let the pie cool for at least two hours.
Notes
Let the pie cool completely to avoid a runny filling.
If your cherries are too tart, adjust sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 194 kcal
- Sugar: 17.3g
- Sodium: 66.4mg
- Fat: 11.3g
- Saturated Fat: 6.3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23.3g
- Fiber: 0.9g
- Protein: 2g
- Cholesterol: 21.5mg
Making the Cherry Pie Filling
The filling of a Fresh Picked Cherry Pie Recipe is what truly makes this dessert shine. Fresh-picked cherries offer a burst of flavor, and when paired with the right ingredients, they create a sweet, gooey filling that is pure perfection.
- Preparing the Cherries:
Start by pitting your cherries. For a standard pie, you’ll need about 5 cups of fresh cherries. Once pitted, mix them with sugar, lemon juice, cornstarch, and a hint of vanilla and almond extract. The cornstarch is key for thickening the filling as it bakes. - Balancing Sweetness and Tartness:
If your cherries are on the tart side, you may need to add a little extra sugar. Always taste your filling before you add it to the pie crust to ensure it’s just the right balance of sweet and tart.
Pro tip: Cornstarch is the best thickener for cherry pie filling. It ensures that the filling won’t be runny after baking and will set beautifully once the pie cools.
Assembling the Fresh Picked Cherry Pie
Now that you have your Fresh Picked Cherry Pie Recipe crust and filling ready, it’s time to put it all together. This is where the magic happens, as you combine your homemade, buttery crust with that sweet-tart cherry filling, ready to bake into a beautiful, golden dessert.
- Filling the Pie Crust:
Place the first chilled pie crust into the pie dish and fill it with your prepared cherry filling. Make sure the cherries are evenly distributed, but don’t overfill the crust. You may leave some space at the top to accommodate the upper crust. - Adding the Top Crust:
Roll out the second disc of dough and position it over the cherry filling. Remove any surplus dough and crimp the edges to ensure a proper seal. Utilize a fork or your fingers to form an attractive edge. Remember to cut several slits in the top to permit steam to escape while baking.
Pro tip: For a decorative touch, try making a lattice crust by weaving strips of dough across the top of your pie. It’s easier than it looks and adds a professional touch to your homemade Fresh Picked Cherry Pie Recipe.
Baking the Fresh Picked Cherry Pie
After you have compiled your Fresh Picked Cherry Pie Recipe, the next step is to bake it until it reaches a golden perfection. The baking process is what turns all your hard work into a delicious, comforting pie.
- Preheating the Oven:
Start by preheating your oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any potential spills. This will help prevent a messy oven while ensuring your pie bakes evenly. - Baking the Pie:
Once your oven is preheated, place your Fresh Picked Cherry Pie Recipe in the oven and bake for 20 minutes at 400°F. This initial high temperature helps the crust set and start to brown. After 20 minutes, reduce the temperature to 375°F (190°C) and continue baking for an additional 30-35 minutes. Keep a close eye on the pie to make sure the top doesn’t brown too quickly; the filling should be bubbling, and the crust should have a golden, flaky finish. - Cooling the Pie:
Once baked to perfection, remove the pie from the oven and allow it to cool for at least two hours. This period of cooling is essential for allowing the filling to solidify. If you cut into the pie too soon, the filling will be runny. Trust me, as tempting as it may be to dive in, patience here will pay off in the form of a neat, sliceable pie.
Pro tip: For an even more polished finish, you can chill the pie in the refrigerator for an hour after it cools down to room temperature. This will help the filling thicken further and make slicing even easier.
Conclusion
Making a Fresh Picked Cherry Pie Recipe is an enjoyable and rewarding experience. The key to a great cherry pie lies in using fresh, ripe cherries and preparing a perfect, flaky crust. By following this easy-to-follow guide, you can make a homemade cherry pie that will become a family favorite for years to come. Enjoy each slice of this sweet, tart, and utterly delicious dessert!
FAQ
How to make cherry pie filling from fresh-picked cherries?
Pit your cherries and mix them with sugar, lemon juice, cornstarch, and almond extract. Stir well and allow the mixture to sit until you are ready to add it to your pie.
How many fresh cherries for a cherry pie?
For a standard 9-inch pie, you’ll need approximately 5 cups of fresh cherries, which is around 2 pounds or so.
What is the best thickener for cherry pie filling?
Cornstarch is the best thickener for cherry pie. It gives the filling a nice consistency without altering the flavor.
Should I prebake pie crust for cherry pie?
Prebaking the crust is optional, but it’s a good idea if you want to avoid a soggy bottom. Prebake for about 10 minutes before adding the cherry filling to ensure the crust stays crisp.