Old Fashioned Fresh Cherry Pie – Simple And Delicious

I collected many recipes for tart cherry cakes and pies over the years, and today I chose this classic fresh cherry pie recipe because it`s so yummy and easy to make. The pie crust is crispy and flaky, filled with a sweetened cherry filling.

Tart or sour cherries are my favourite fruit. They taste best when fresh, but I often use frozen fruit when they are not in season. This pie is made from the cherries we picked from the tree in our backyard.

What equipment do you need to make a pie?

• A pie pan 27 cm / 10 inches in diameter and 5 cm/ 2 inches high. You don’t have to grease the pan before baking this cherry pie. It won’t stick as the flaky pastry contains a large amount of butter.
• I use a stand mixer with a paddle attachment to make this kind of dough, but it`s optional. You can work with a pastry blender if you own one, or make the dough by hand.
• You`ll need a rolling pin to roll out the dough.
• I like to use a pizza cutter to make the decorative lattice, as it`s easier to use it for cutting even stripes than a knife.
• You also need a pastry brush to apply the egg wash onto the dough

What are pie pans made of?

Pie pans are made of three different materials: ceramics, glass and metal. Metal can be aluminium or steel. I like to use a ceramic pie dish, as it looks nice when the pie is served in it.

Sometimes I bake fruit pies in metal tart tins with a removable bottom and transfer the pie onto a cake plate before serving. You can also use disposable aluminium pie pans.

Ingredients for the fresh cherry pie

• The flaky crust is made of bread flour and butter in a 2:1 ratio and some ice-cold water. The dough is seasoned with salt and some sugar is added also, as it helps the dough to caramelize during the baking process. This way the crust will be a nice golden brown.
• You can substitute the butter with margarine, or use a combination of the two. It`s easier to work with margarine, but the taste won’t be as good as with butter.
• It`s important to use cold ingredients, and be careful not to overwork the dough. The pastry won’t be flaky if you over-mix the dough or use melted butter. The butter has to remain in chunks to make the dough flaky.
• The filling consists of pitted tart cherries, sugar, and cornstarch.
• You need an egg white to brush the bottom of the pie crust to prevent it from being soggy, and an egg yolk mixed with a bit of water to brush on top of the pie.

While on the subject of pie ingredients, you may wish to find out if you can use margarine instead of butter.

Can I make a cherry pie in advance?

• You can make the flaky pie crust 3 days ahead of time and keep it in the fridge covered with cling wrap.
• The pie filling can be also stored in the refrigerator for up to 3 days in a container.
• I don’t recommend storing the assembled pie, because the dough would become too wet and soggy. It`s better to store the dough and the filling separately and assemble them just before baking.
• You can also freeze both the dough and the cherry filling and store them in the freezer for up to three months.

How to make a flaky pie crust?

• It`s important to work with cold ingredients.
• Sift the flour and mix it with the sugar and the salt.
• Add the cold butter cut to 1.2 cm / ½ inch cubes into the flour.
• If you work the dough with your hand do it quickly, or the butter will melt from your warm hands.
• You can also make the dough on a pastry board with a pastry blender.
• Add the ice-cold water a little at a time and work the dough with your hands just until combined.
• If you`re using a stand mixer, add the flour, sugar, salt, and butter to the mixer bowl. Use the paddle attachment to mix the ingredients just until coarse and the butter chunks are still visible. Add the ice water a little at a time and mix the dough just until combined.
• Wrap the dough into cling wrap and place it in the refrigerator for at least 30 minutes.

How to make the tart cherry pie filling?

• Place the pitted cherries into a saucepan and heat them on low heat until they release some juice and start to simmer.
• Mix the cornstarch and the sugar in a bowl and add them to the simmering cherries.
• Cook the cherry filling on low heat, mixing constantly until it thickens.
• Take the pan off the heat and let the fit cool down completely. Don’t pour the hot filling onto the pie crust or the butter will melt.

Assembling and baking the cherry pie

• Preheat the oven to 180°C / 360°F
• Divide the pie dough into two equal parts. You`ll need one for the pie shell and the other for the lattice. Put one of them back in the fridge.
• Roll out the dough on a floured surface 3 mm / 0.1 inch thick and a little larger than the pie pan.
• Transfer the dough into the prepared pie pan using the rolling pin and arrange it as needed.
• Poke the bottom of the pie with a fork at a few spots.
• Brush the pie shell with egg white to prevent a soggy pie and place it into the refrigerator.
• In the meantime roll out the second part of the dough 3 mm / 0.1 inch thick.
• Cut the dough into 2.5 cm / 1-inch stripes.
• Fill the pie shell with the cold cherry filling and make the lattice using the dough straps.
• Use the knuckles of your fingers to form the fluted edge of the pie.
• Add a tablespoon of water to the egg yolk and apply it to the top of the pie with a pastry brush.
• Place the pan into the preheated oven and bake for about 30 minutes, or until golden brown.
• You can cover it with aluminium foil if it`s browning too quickly.
• Let the pie cool down before you cut and serve it.

Final Thoughts

This tart cherry pie recipe I shared with you is one of my favourites. The flaky pie crust and the delicious fruit filling make a great combination. Just follow my step-by-step instructions to make this pie successfully.

If you have any comments or questions related to this recipe, feel free to leave them in the section below and if you find this post useful, don`t forget to share it on Social Media.