Cherry Pie

Cherry Pie is a dessert that fits in anywhere from summer BBQs and 4th of July picnics to Thanksgiving and Christmas parties. It’s easy to prep with minimal fuss, and the filling cooks down into something rich and satisfying. I like baking it the night before so it cools completely and slices cleanly the next day. It stores well in the fridge or freezer, which makes it a solid make-ahead option for any celebration.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Dessert

Cuisine American

Servings

Calories 317 kcal

Equipment

Ingredients

6 cups fresh sweet cherries pitted
½ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
A pinch of salt
2 9-inch pre-made pie crust

Instructions

Preheat your oven to 350°F (175°C).
In a medium saucepan over low heat, gently cook the cherries with the sugar and cornstarch. Stir occasionally until the sugar dissolves and the mixture thickens. Be careful not to over-stir to help preserve the shape of the cherries.
6 cups fresh sweet cherries, ½ cup sugar, 2 tablespoons cornstarch
Remove from heat, stir in the vanilla extract and a pinch of salt, then allow the mixture to cool slightly.
1 teaspoon vanilla extract, A pinch of salt
Press one pie crust into the bottom of a 9-inch pie dish. Pour the cherry filling into the crust and spread it evenly.
2 9-inch pre-made pie crust
To create a lattice top: Slice the second pie crust into strips about ¾ to 1¼ inches wide. Lay half the strips across the pie, evenly spaced, then weave the remaining strips over and under to form a lattice pattern.
Bake for 50 to 60 minutes, or until the crust is golden and the cherry filling is bubbling.
Let the pie cool before slicing so the filling can set.

Video

Nutrition

Calories: 317kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 174mgPotassium: 272mgFiber: 3gSugar: 26gVitamin A: 67IUVitamin C: 7mgCalcium: 22mgIron: 1mg

Keyword Cherry Pie