This is the BEST cherry pie recipe. My homemade pie crust and whipped cream are my secret weapons to this gorgeous pie…
The filling is not too tart or sweet. It’s just right. More homemade pie recipes and cherry desserts at the bottom of the page.
Best Cherry Pie Recipe from Scratch
HOMEMADE CHERRY PIE FROM SCRATCH
CHERRY FILLING
2/3 cups white sugar
1/4 cup cornstarch
1/4 tsp salt
4 cups fresh cherries, pitted
1-1/2 cups water
2 TBS lemon juice
6 drops of red food coloring, optional
NO FAIL PIE CRUST
1-1/2 cups flour
1-1/2 cups cake flour
1 TBS white sugar
1/2 tsp salt
3/4 cup butter, cold
1/4 cup lard, cold
1 egg yolk
7 TBS ice cold water
1/2 tsp vinegar
NOTE: I cannot stress enough that the butter, lard and water must be very cold. You may pop them in the freezer for a few minutes to be certain. Chill the dough down once more before it is rolled out. To prevent soggy pie crust, brush the bottom crust thinly with egg white. This recipe make two 9 inch crusts.
In a small bowl, whisk the egg yolk, vinegar and water. Set aside.
Mix both flours, sugar and salt together in a bowl. With a pastry cutter, cut in the very cold butter and lard until it looks like small peas. Add the yolk mixture in with this flour mixture, and stir until moistened and dough hold together. Gather into a ball and divide in two. Cover with plastic wrap and place in the fridge for 30 minutes before rolling out.
FILLING:
In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired.
Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil.
Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. Top with vanilla ice cream or homemade whipped cream. Now on to another one of my best cherry pie recipes.
OLD FASHIONED CHERRY RHUBARB PIE
2 cups chopped rhubarb
21 ounce can cherry pie filling
1 cup white sugar
1/2 tsp cornstarch
2-1/2 tsp quick cooking tapioca
double pie crust
1 TBS white sugar
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
PREHEAT oven to 400 degrees.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar. Bake for 40 to 45 minutes.
NOTE
You can also top this pie with a crumb topping instead of another crust:
1/4 cup butter
1/4 cup sugar 1/2 cup flour
1 egg yolk
Cut the butter into the sugar and flour. Stir in the egg yolk and crumble over the filling.
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