Discover the ultimate classic cherry pie recipe that will become your go-to dessert for any occasion. There's nothing quite like a slice of homemade cherry pie, with its perfectly flaky, golden-brown crust and a bubbling, sweet-tart cherry filling. This time-tested Betty Crocker recipe is the definitive guide to achieving that iconic dessert, whether you're a seasoned baker or trying your hand at your first pie from scratch.
Perfect for a Fourth of July celebration, a summer picnic, or simply as a comforting treat, this is the best cherry pie recipe to have in your collection. Get ready to impress your friends and family with a dessert that looks as incredible as it tastes.
Here's a breakdown of the main ingredients in this Cherry Pie recipe and their importance.
Pastry Ingredients
All-Purpose Flour: Flour is the foundation and provides the primary structure of the pie crust. The proteins in flour (gluten) form a network when mixed with water, giving the dough its shape and elasticity. The key is to develop just enough gluten to hold the dough together without making it tough, which is why the recipe instructions are very specific about minimal mixing.
Salt: Enhances the flavor of the crust and balances the sweetness of the filling. It also helps to control the gluten development, leading to a more tender crust.
Shortening: Adds flakiness and tenderness to the crust.
Cold Water: Using cold water is crucial because it prevents the shortening from melting, which would result in a tough crust.
Filling Ingredients
Sugar: Sweetens the cherry filling and helps to draw out the juices from the cherries, creating a syrupy sauce.
All-Purpose Flour: Thickens the cherry filling, preventing it from being too runny. It absorbs the juices released by the cherries during baking.
Sour Cherries: The star of the pie, providing the signature tart and fruity flavor. Sour cherries (also known as tart cherries or pie cherries) are preferred for their balanced sweetness and acidity, which complements the sweet crust and filling.
Butter: Adds richness and flavor to the filling. It also helps to create a smoother texture and enhances the overall taste of the pie.
Here are the quick steps to make this Cherry Pie recipe. See the full recipe below for all the details. Our helpful How to Make Pie Crust article is also a handy resource if you are new to making a scratch crust.
Combine flour and salt in a bowl. Use a pastry blender, or a fork, to cut the shortening into the flour until it resembles coarse crumbs. Keep the shortening cold and work quickly to prevent it from melting. Gradually add cold water, mixing until the dough just comes together. Do not overmix, or the crust will be tough. Divide the dough and refrigerate for at least 45 minutes.
Mix sugar and flour. Add the pitted sour cherries and stir to completely coat.
Roll one disc of dough and transfer it to your pie plate. Trim any excess. Pour the cherry filling into the pie crust. Dot with butter. Roll the second disc of dough and place over filling. Trim and crimp the edges to seal. Cut slits for steam to escape.
Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling up through the slits in the top of the pie. Baking until the filling is bubbling ensures the pie has cooked long enough for the flour to thicken the filling. Cover the edges with foil during the first part of baking to prevent burning.
Cool on a wire rack for at least 2 hours before serving. Cooling is essential for the filling to thicken properly. Slice and serve.
Proper storage is essential to keep your Cherry Pie fresh and delicious. Here's how to store it at room temperature, in the refrigerator, or in the freezer.
Room Temperature
If you plan to eat the pie within a day or two, storing it at room temperature is perfectly fine. Just cover your pie plate with plastic wrap or aluminum foil and store it away from heat and direct light.
Refrigerator
For longer storage, cover pie plate with plastic wrap or aluminum foil and refrigerate for up to 4 days.
Freezer
Do not store the pie in a glass or a non-freezer-safe ceramic pie plate in the freezer. They can crack from extreme temperature changes. Freeze pie uncovered until frozen for about 2 to 3 hours. Tightly wrap pie without plate in plastic wrap and foil; then, tightly seal in a freezer bag or freezer-safe container to freeze. Store baked or unbaked pie for up to 4 months.
Reheating
Heat oven to 425°F.
In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender or a fork, until particles are size of small peas.
Sprinkle flour mixture with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half; shape into 2 rounds. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Roll pastry on lightly floured surface, using floured rolling pin, into a circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
In large bowl, mix sugar and 1/2 cup flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.
Place remaining pastry round over the cherries in the pie plate; seal and flute or crimp edge of pie with a fork. With a knife, cut small slits in several places on the top crust to allow steam to escape while baking. Cover edge with a 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
In a small bowl, whisk together the egg and water. Brush over the top and edge of the pie. Sprinkle with sugar.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack for at least 2 hours before serving.
There are two types of cherries—sweet and sour. Sour cherries, also called pie cherries, tart cherries, or tart red cherries make wonderful pies. Sweet cherries are great for eating fresh, but not for pies.
Cherry and almond pair wonderfully together. Add 1/4 to 1/2 teaspoon of almond extract to the filling along with the cherries, if you'd like.
For added brightness, add 2 to 3 teaspoons lemon zest and a tablespoon of lemon juice to the filling.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 22g | 33% |
| Saturated Fat | 5g | 27% |
| Trans Fat | 3&½g | % Value Not Available |
| Monounsaturated Fat | 9g | % Value Not Available |
| Polyunsaturated Fat | 6g | % Value Not Available |
| Omega-3 | 490g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 300mg | 12% |
| Total Carbohydrate | 81g | 27% |
| Dietary Fiber | 4g | 15% |
| Soluble Fiber | 1g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 49g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 2% |
| Iron | Value Not Available | 10% |
| Potassium | 290mg | 8% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 6% |
| Vitamin E | Value Not Available | 8% |
| Thiamin | Value Not Available | 25% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 15% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
