Cherry Pie

The Cherry Pie Recipe Our customers look forward to this pie just as much as they look forward to fireworks on the Fourth of July—the perfect holiday for indulging in this pie because late June to early August is when cherries tend to be at their most flavorful.

Although this recipe calls for Bing cherries, which are easiest to find, you can substitute whatever is available in your area. A little more prep time is required here than for other fruit pies because of the pitting process, but it’s well worth the effort.

This recipe uses a lattice-style top crust, but you can also use a traditionally placed top crust if you prefer. You can also try this pie with Cinnamon Sugar Crumb Topping.

level: moderate   Makes one 9-inch pie, 6 to 8 slices

1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)

4 1/2 cups fresh Bing cherries, stemmed, pitted, and halved
1/2 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
3 tablespoons cornstarch
Pinch of ground nutmeg
Pinch of ground cinnamon

Preheat the oven to 425°F.

To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.

To prepare the filling, in a large bowl, mix together the cherries, ½ cup sugar, and the lemon juice. Set the bowl aside for approximately 5 minutes, allowing the juice to set.

In a small bowl, mix together the remaining 2 tablespoons sugar, the cornstarch, the nutmeg, and the cinnamon. Add the cornstarch mixture to the cherries and mix well. Place the cherry mixture in the pie shell, distributing it evenly.

To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Using a sharp knife or a pastry wheel, cut the dough circle into ¾-inch strips.

Place the strips over the top of the pie filling, lattice style, so that the edges of each strip meet the crimped edges of the bottom crust. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie. Brush the crust edges and lattice strips with heavy cream for a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 35 to 40 minutes, or until the crust is golden brown and the juices begin to bubble.

Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.

Cherry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Cherry Pie
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