Cherry Pie

Recipe Ingredients

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.

How to Make Cherry 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.

1. Prepare the Pie 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. 

2. Make the Cherry Filling

Mix sugar and flour. Add the pitted sour cherries and stir to completely coat.  

3. Assemble the Pie

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.

4. Bake the Pie

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.  

5. Cool and Serve

Cool on a wire rack for at least 2 hours before serving. Cooling is essential for the filling to thicken properly. Slice and serve.

How to Store and Reheat Cherry Pie

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

• Refrigerated Baked Pie: Heat a slice in the microwave for 5 to 10 seconds on high (100%) or until warmed.
• Frozen Baked Pie: Unwrap, place in a pie plate, and let thaw at room temperature for about an hour on a cooling rack. Bake the partially thawed pie at 375°F for 35 to 45 minutes or until warm.
• Frozen Unbaked Pie: Unwrap, place in a pie plate, and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 375°F, and bake for another 30 to 45 minutes or until the filling begins to bubble through the crust slits.