Sweet Cherry Pie
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Everyday Food, June 2008
- Prep Time 30 minutes
- Total Time 1 hour 30 minutes plus cooling
- Yield Serves 10
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Ingredients
- 2 pounds Bing cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- All-purpose flour, for rolling
- 1 large egg yolk, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon turbinado or granulated sugar, for sprinkling
- Basic Pie Dough for Sweet Cherry Pie
Directions
- Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
- On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
- Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
- Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.
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I'll admit it- I cheated. I bought cheap, frozen, pre-pitted cherries for this pie. Everyone thought they were fresh! The pie was fantastic! Now I'll be sure to keep frozen cherries on hand in the event of a pie emergency. This was a hit!
This pie is awesome. It was a big hit with my family! Tastes sweet and the lattice crust looks beautiful. Be prepared with lots of time to de-pit and half all of the cherries. Also, don't add cornstarch until ready to bake filling. I was lucky to use a "cherry pitter" hand tool to speed things up. My hands stained dark red for a few days!
side note, if sour cherries aren't available in your area, check for them in the freezer section of your store.
I was excited to see a sweet cherry pie recipe. I live in Northern Michigan so it is easy for me to get both sweet and sour cherries. The sour cherries make a much better pie. This sweet cherry pie did not have any depth of flavor. I'll stick to the sour cherries for baking.
thank you for the recipe it was a delightful desert I enjoy it as my family
Wonderful recipe! I used fresh cherries I'd gotten at the local farmers' market and this pie turned out gorgeous and tasted as good as it looked!
The crust recipe is a classic and is really easy to put together in the food processor. The secret to every pie crust is COLD ingredients!
I even rolled out the pastry dough trimmings that were left, sprinkled it with cinnamon sugar, rolled it up and cut little spirals. I baked them at 400 until golden--a delish little treat!