Can you use canned cherry pie filling?

Yes, using canned cherry pie filling is a convenient option for making cherry pie. It saves time and effort. Just choose a good-quality canned filling and adjust the sweetness or tartness.

How do you keep the bottom crust of a cherry pie from getting soggy?

To prevent a soggy bottom crust, there are a few techniques to try. One method is to blind-bake the bottom crust before adding the filling. Another way is to sprinkle a thin layer of breadcrumbs or almond flour on the bottom crust before adding the cherry filling. These absorb excess moisture and create a barrier between the crust and the filling.

Can I use homemade pie crust?

Absolutely! Using homemade pie crust can elevate the overall taste and texture. It allows you to control the ingredients and customize the flavor according to your preferences. Homemade crusts tend to be flakier and more buttery.

Do I need to blind-bake the bottom crust?

You do not have to blind bake the pie. If you choose not to blind-bake, ensure the bottom crust is well-sealed to prevent excessive moisture from soaking in.

Can you freeze leftover pie?

Yes, the leftover cherry pie can be frozen to extend its shelf life

Why do I start baking the pie at a higher temperature and then lower it?

Starting the pie at a higher temperature, often called a "hot start," helps set the crust quickly and create a firm structure. This burst of heat helps prevent the crust from becoming soggy due to the juicy filling.

Cherry Pie

Description

This homemade cherry pie features flaky buttery pie crusts and a sweet juicy cherry filling! It is the perfect dessert for summertime or the holidays. The cherries add a sweet, tart and strong flavor!

Ingredients

Scale

2 store-bought pie crusts (top and bottom crusts)
5 cups pitted cherries (fresh)
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp almond extract
1 tbsp unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
Optional: powdered sugar or vanilla ice cream for serving

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Instructions

Preheat your oven to 375°F (190°C). In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Mix well until the cherries are coated evenly. Let the mixture sit for about 10 minutes to allow the cherries to release some juice.
Unroll one of the pie crusts and gently press it into a 9-inch pie dish, ensuring it covers the bottom and sides of the dish.
Pour the cherry filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of unsalted butter.
Unroll the second pie crust and place it over the cherry filling. You can leave it whole or create a lattice pattern by cutting the crust into strips and weaving them together.
Trim any excess crust from the edges and pinch the top and bottom crusts together to seal them. You can crimp the edges using a fork or create a decorative edge if desired.
Brush the top crust with beaten egg wash. This will give the pie a shiny, golden-brown finish.
Using a sharp knife, make a few small slits on the top crust to allow steam to escape during baking.
Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
Once baked, remove the cherry pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Serve the cherry pie at room temperature or slightly warm. Top with vanilla ice cream!

Notes

Use fresh cherries, not frozen cherries.
Be sure to pit the cherries.
Feel free to use homemade or store-bought pie crusts.
If desired, use the top crust to make a lattice crust.
Bake until the filling is bubbly and the crust is golden.
Allow the filling to set for 2 hours after baking.
Store leftovers wrapped in plastic wrap and covered in foil. Or, use a pie container.

Keywords: pie, cherry pie, baking, dessert, holidays, summer, pie crust