This Cherry Pie Recipe uses fresh or frozen tart cherries. If you are using sweet cherries reduce the amount of sugar to one and half tablespoon, and increase lemon juice quantity to two table spoons in the cherry pie recipe. You will get flaky delicious cherry pie bursting with flavors. It is an eggless vegetarian recipe. You can find detailed printable recipe box at the end of this post.
Fresh tart cherries for cherry pie filling
Fresh cherries have arrived in the market. I am attracted towards these gorgeous looking fruit and always end up bringing a box of cherries whenever I go to the market. My husband doesn’t like them much, so even after eating to my heart’s desire there are always some leftover cherries. This time I decided to utilise them in cherry pie. What a lovely looking cherry pie I had with bright red filling peeping through golden lattice-work! And it tasted perfect as well.
This cherry pie recipe is perfect for making delicious pie
You may like my cinnamon rolls recipe. Also check the recipe of fruit trifle pudding.
Pie making requires some hard work, so people often prefer to use ready made pie dough to make pie crust. I used my own recipe to make fresh pie crust. You have to take your own call – whether to toll a bit more in the kitchen and make fresh pie crust dough or use raedy made one. I very often use this recipe to make apple pie. To get flaky pie crust, I have used chilled butter, and also chilled water in my recipe. I used food processor for to make pie dough, though mixing can be done with hands as well.
List of ingredients is given in the recipe box at the end of this post.
Get going: Prepare dough and pie filling
Mix together salt, butter and all-purpose flour till it achieves crumbly consistency similar to coarse meal. Add chilled water, a table-spoon at a time and prepare soft dough. Cover it and keep it in refrigerator for two hours or overnight.
In the meantime prepare cherry pie filling. Pit the cherries (remove seeds). Add sugar and a pinch of salt and cook covered on low heat in a heavy bottomed pan. Also add cornstarch mixed with water and stir well. Cook till cherries are softened and the mixture thickens and reaches sauce like consistency. Switch off the gas. Add fresh lemon juice, a teaspoon of cinnamon powder and vanilla essence and mix well. Cinnamon powder and vanilla essence add depth to the flavor of the filling. You can make this filling in advance and store it in refrigerator.
Forming the pie
Take out pie dough from refrigerator. Divide it into two parts. Roll out one part to 12 inch disk and place it in pie pan. Place pie filling over this crust. Preheat oven to 200 degree C (400 F).
Place the cherry filling on lower pie crust
Roll out second ball of dough into one more 12 inch disk, and cut strips. Use these strips to form lattice on the pie (see pic). Crimp the edges to seal the sides. Brush the lattice with milk. Sprinkle some sugar over it. I used powdered sugar. Cover the edges with pie ring or aluminium foil ring (see pic). This is done to avoid over browning of the edges.
Make lattices to cover cherry pie filling
Alluminium foil pie ring covers the edges of the pie
I liked this video that shows how to make lattice top pie crust.
Pie goes into the oven
Place it in oven and bake at 200 degree C (400 F) for 10 minutes. Then reduce the temperature to 180 degree C (350 F ) and bake further for 40 minutes or till the crust turns golden brown.
Remove it from oven and place it on a rack. Allow it to cool down completely before cutting out wedges. Serve with vanilla ice cream.
Serve Cherry Pie with vanilla ice-cream
Check my recipe of mango vanilla panna cotta. If you are looking to amke something quickly try nutella chocolate mug cake in two minutes.
Cherry Pie Recipe
To save or take a printout of the recipe, please click on the printer icon in recipe box given below.
| Servings | Prep Time |
| 6 medium size servings | 30 minutes |
| Cook Time | Passive Time |
| 1 hour | 3-4 hours |
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These delicious cherry pie has nice sour filling with crumbly flaky crust. Serve it with vanilla ice-cream for perfect dessert experience.
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- 1 and 1/2 cups all purpose flour (maida)
- 1/4 teaspoon salt
- 1/2 cup butter (unsalted) chilled and diced
- 3-4 tablespoons water chilled
- 1 and 1/2 cups fresh cherries pitted (seeds removed)
- 2 tablespoons sugar
- 1 pinch salt
- 1/2 cup water
- 3 teaspoons corn-startch
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla essense optional
- Add salt to all purpose flour and mix well in a large mixing bowl (you can use food processor as well). Now add chilled and diced butter and mix gently till butter is incorporated well in the flour. At this stage flour will have crumbly coarse meal like consistency.
- Then add chilled water, a table-spoon at a time and prepare soft dough. Gather the dough together and divide it into two parts. Cover and keep it in refigerator for at least 2 hours.
- Mix pitted cherries with salt and sugar. Cook covered on low heat in a heavy bottomed pan. Stir frequently.
- Meanwhile mix cornstarch with water. Add cornstarch mixture to cherries and stir well. Cook till cherries are softened and the mixture thickens a bit. Switch off the gas.
- Add a teaspoon of cinnamon powder and vanilla essence. Also add lemon juice and mix well. Pie filling is ready. Allow it to cool. You can make it in advance and store it in refrigerator.
- Preheat the oven to 200 degree C (400 degree F).
- Take out pie crust from refrigerator. Roll out one part to 12 inch disk. Place it in to fit 8 or 9 inch pie pan.
- Place pie filling over this crust. Spread it evenly.
- Roll out second ball into 12 inch disk. Cut 3/4 inch thick strips with the help of sharp knife or roller pie cutter. Arrange these strips over pie filling and form lattice. Crimp the edges to seal the sides. Brush the lattice with milk. Sprinkle some sugar over it. I used powdered sugar. Cover the edges with pie ring or aluminium foil ring. (See pictures above).
- Place it in oven and bake at 200 degree C (400 F) for 10 minutes. Then reduce the temperature to 180 degree C (350 F) and bake further for 40 minutes or till pie crust turns golden brown.
- Take out from oven and place it on a rack to cool down. Cut it into wedges and serve with vanilla ice cream or whipped cream.
- Do not over cook or mash cherries. You just need to soften them a bit.
- If you do not want to make lattice, cut vent slits in the second disk of dough and cover the pie with it.
- Do not cut the pie when still hot as the filling will flow out because it will be liquidy when hot.
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