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.

Fresh Picked Cherry Pie Recipe: Ultimate Summer Dessert Delight

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

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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