This cherry pie recipe is a double-crust pie filled with tart cherries. It is not cherry cobbler or a cherry dump cake.
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Cherry Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
Description
Cherry Pie. From Alissa.
Ingredients
Scale
- 2 pie crusts
- 4 cups pitted tart cherries, about 1 1/2 pounds
- 3/4 cup (150g) sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- pinch of salt
Instructions
- Heat the oven to 400°F (200°C).
- Toss cherries with sugar, cornstarch, lemon, and salt. Fill the bottom crust, dot with butter, and cover.
- Cut vents. Bake 20 minutes, then 350°F (175°C) for 30 minutes, until the filling bubbles.
Notes
The filling has to bubble in the center or the cornstarch stays cloudy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Cherries
Tart, not sweet Bing. Sweet cherries need less sugar.
Thickener
Cornstarch. Flour makes the filling dull.
Crust
Shield the rim if it colors early.
Juice
A thick juice, not a soup. Too much liquid needs another teaspoon of cornstarch.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Canned tart cherries?
Drain them and use 4 cups.
Lattice
Optional. Vents are enough.
Storage
Room temperature the day you bake it, then the fridge for 3 days.
Slice
Cool at least 2 hours.