This is a good old-fashioned cherry pie that will remind you of your childhood.
Growing up my grandmother used to make cherry pies every summer when cherries were in season. To this day, forking some cherry pie (or blueberry buckle pie) into my mouth reminds my of those delightful summer days.
Below is a tried and true recipe using fresh cherries that has been used repeatedly by my nana, mother, sisters, myself, and now you. You can also use frozen cherries as a substitute. However, just make sure that you let the cherries thaw completely!
Scroll down below for the recipe. With only 30 mins of prep time, you will have your baking in your oven in no time.
What are the best cherries for cherry pie?
Most cherries used in pies tend to be of a tart variety. Due to this, these tart cherries need to be sweetened heavily with sugar in order to balance out the sourness. However, tart cherries tend to be harder to find fresh, so you may need to purchase canned cherries if you decide to bake with tart cherries.
Fresh cherries (especially the Bing and the Rainer varieties) are great cherries for baking pies.
Can the pie filling be made beforehand?
You can make your pie filling in advance. Just store the cooked filling in your refrigerator. It will last about a pie in your fridge. Once you are ready to make you pie, slowly reheat the filling to room temperature before baking your pie.
How to make cherry pie not to run?
Tapioca is the key. The starch in the tapioca will prevent the pie from running.
You can also use cornstarch. For every cup of fruit that you have in the recipe, add a teaspoon of cornstarch. For example with the recipe, you should add 5 1/2 teaspoons of starch to the filling since it calls for 5 1/2 cups of fresh cherries.
All-purpose flour is another popular ingredient to thicken up the filling. If flour is being used, you will need to add 1 3/4 cups of flour for every 1 cup of fruit since flour has less starch in it than cornstarch.
Do I have to make a lattice top?
No. You can easily make this recipe with a full pie crust on top. The recipe includes enough pie pastry for the top.
When you get to Step 4, roll out the pie pastry as directed. However, instead of slicing the pie pastry to form the lattice pattern, place the pie crust on top of your pie. Crimp the edges to connect the bottom crust with the top crust. Finally, slit the top crust by making a quarter-sized cross so steam can ventilate while baking.
Old-Fashioned Cherry Pie
- 1 9-inch pie pan
- 1 Pastry or Pizza dough cutter
- 5 1/2 Cups Fresh Pitted Cherries
- 3 Tbsp Tapioca (Quick Cooking)
- 1 Cup Sugar
- 2 Tbsp Melted better (This is 1/4 of a stick of butter)
- 1 Pie dough pastry crust (Pillsbury Pie Crust work wonderfully!
- Put the cherries, tapioca, butter, sugar, and flavor into a mixing bowl
- Toss cherries until the cherries are well coated with the ingredients in the bowl
- Roll out half of pastry and fit into 9-inch pie pan
- For the lattice pattern on top, roll out second ball of pie pastry and cut it into about 13 – 1/2 inch strips.
- Place 7 of stripes vertically evenly spaces. With the horizontal strip, lift up every other vertical column and weave a horizontal strip from one end of the pie to the other. Repeat until all 6 horizontal strips have been placed.
- Trim pastry at edges, leaving 1-inch overhanging. Crimp Edges
- Bake for 25 mins
- Reduce heat to 350°F (175°C) and bake for 25 minutes longer, until golden brown
- Cool for at least one hour before serving
How do I store my cherry pie?
Cherry pie can easily be stored on your kitchen counter, as long as you cover the pie with plastic (a.k.a Saran wrap), aluminum foil, or a kitchen towel.
The pie will last for about three days without refrigeration.