This Homemade Cherry Pie is tart and tasty! It’s super easy to make and and if you like cherries then this pie is a must try!
My husband LOVES this Homemade Cherry Pie. Every year on Washington’s Birthday, my mother-in-law makes this pie and has been doing so for over 50 years! Finally, I got the recipe and with just a few small additions, I am happy to share this pie with you today.
The history of this Homemade Cherry Pie
When I asked my mother-in-law, why she makes this pie in February, she told me it was two-fold. First, because the canned cherries she uses are always available, any time of the year. Second, because of the cherry tree myth. The myth is that when George Washington was a six years old he used his hatchet, he received as a birthday gift, and cut down his father’s favorite cherry tree. When confronted by his angry father, he said, “Yes, I cannot tell a lie…I did cut it with my hatchet.” Hi father was pleased that his son did not lie, but rather told him the truth. And “I cannot tell a lie…I don’t remember this story!”
Why use Oregon Red Tart Cherries in this recipe?
One, because they provide the right balance of tart and sweet. Two, because Oregon Specialty Fruit is picked ripe from the branch at peak season. Grown in their own orchards, they pride themselves on hand picking the best looking and ripest fruit. In addition, they never add anything artificial. Do not use canned cherry pie filling, it’s too sweet and will not work with this recipe. You can find Oregon Red Tart Cherries at most grocery stores like Wegmans and Stop & Shop. You can also buy them at Target, Walmart and Amazon!
Easy as Pie!
Never made a pie before? Worried it won’t turn out? Don’t worry, you can do it! Just a year ago, I was pretty much a disaster when it came to making pies! Relax and be patient when rolling out your crust. For this recipe I used My Favorite Pie Crust. Half shortening and half butter, the best of both! Just click on the link for full details and instructions! However, if you still don’t feel brave enough, no worries! Just use a store bought one, as there are plenty of good ones you can use!
Are you ready to conquer this Homemade Cherry Pie? Then let’s get started…
Homemade Cherry Pie-Ingredients
Sugar, Oregon Specialty Fruit Red Tart Cherries, minute tapioca, almond extract, pure vanilla extract, milk and egg for an egg wash, butter for dotting the pie and lemon juice.
Homemade Cherry Pie-Instructions
Preheat oven to 425 degrees.
Drain 1/2 cup cherry juice and set aside. Drain remaining juice from both cans.
In a large mixing bowl, add cherries, cherry juice, sugar, almond extract, pure vanilla extract, lemon juice and tapioca. Mix together.
Use My Favorite Pie Crust or a store bought crust. Prepare pie crust. Divide in half. Roll out dough large enough to fit into your 9 inch pie plate. Pour cherry mixture into the crust. Dot with butter. Place top crust on. Fold edge under the bottom. Crust and flute the edge of the pie (if making a regular top). Place 4-5 slits in the top of the pie.
If making a lattice top, cut dough into even pieces using a pastry cutter. Lay strips vertically and evenly spaced on top of the filled pie. Fold every other strip all the way back. Lay the next strip down horizontal and bring the strips you folded back down over the horizontal strip. Fold back the other vertical strips all the way back. Lay the next horizontal strip down and repeat until the whole pie is done. Fold the top strips under the bottom crust and flute. No worries, as you can see it still looks good even if all the strips are not perfect! (see picture below!)
Egg Wash for the Top of the Pie
Egg wash-beat egg and milk in a small bowl.
Using a silicone brush, spread egg wash on the top of the pie.
Sprinkle with coarse sugar.
Baking Instructions
Bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and cook for an additional 30-35 minutes. Pie should be golden brown and fruit filling should be bubbling. Let the filling bubble for at least 5 minutes before removing from the oven.
Check pie half way through. You may need to use a pie shield or place foil over the edges of the crust if the crust is browning too quickly.
Once the pie is done, remove from the oven and let cool. Serve at room temperature or warm.
Add a scoop of your favorite vanilla ice cream! Enjoy this sweet and tart treat!
Cover with wax paper and refrigerate for up to 3 days. To freeze, wrap pie in heavy duty foil and freeze for up to 3 months.
For more delicious fruit recipes try The Best Apple Crisp, Cape Cod Blueberry Pie, Fresh Cherry Tart, “Easy as Pie” Cherry Turnovers, Churro Apple Tartlets, Summer Fruit Tart, Rustic Peach Galette, Fresh Strawberry Pie, Strawberry Rhubarb Crisp and Strawberry Rhubarb Pie.
Homemade Cherry Pie
Equipment
- Mixing Bowl
- Pie Plate
Ingredients
- 2 cans Oregon Specialty Fruit Red Tart Cherries in water
- 1/2 cup cherry juice from the can
- 1 1/3 cups granulated sugar
- 1/4 tsp almond extract
- 1/2 tsp pure vanilla extract
- 1 tsp lemon juice
- 3 tbsp tapioca
- 2 tbsp butter dot on the top
- 1 egg for egg wash
- 1 tbsp milk for egg wash
- coarse sugar to sprinkle on the top
Instructions
- Preheat oven to 425 degrees.
- Drain the cherries, reserving 1/2 cup of the juice and set aside.
- In a large mixing bowl, add cherries, cherry juice, sugar, almond extract, pure vanilla extract, lemon juice and tapioca. Mix together.
- Use My Favorite Pie Crust or your favorite store bought crust. Prepare pie crust. Divide in half. Roll our dough large enough to fit into your 9 inch pie plate. Pour cherry mixture into the crust. Dot with butter. Place top crust on. Fold edge under the bottom crust. Flute the edge of the pie (if making a regular top). Place 4-5 slits in the top of the pie. If making a lattice top, cut dough into even pieces using a pastry cutter. Lay strips vertically and evenly spaced on top of the filled pie. Fold every other strip all the way back. Lay the next strip down horizontal and bring the strips you folded back down over the horizontal strip. Fold back the other vertical strips all the way back. Lay the next horizontal strip down and repeat until the whole pie is done. Fold the top strips under the bottom crust and flute.
- In a small bowl, whisk together egg and milk to make an egg wash. Brush on egg wash with a silicone brush. Sprinkle coarse sugar over the top.
- Bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and cook for an additional 30-35 minutes. Pie should be golden brown and fruit filling should be bubbling. Let the filling bubble for at least 5 minutes before removing from the oven. Check pie half way through. You may need to use a pie shield or place foil over the edges of the crust if the crust is browning too quickly.
- Once the pie is done, remove from the oven and let cool. Serve at room temperature or warm. Add a scoop of your favorite vanilla ice cream! Enjoy this sweet and tart treat!
- Cover with a piece of wax paper and refrigerate for up to 3 days. To freeze, wrap pie in heavy duty foil and freeze for up to 3 months.
It’s a little bit confusing about the juice. What do you do with the half cup of reserved juice? Do you throw it out or put it with the cherry filling mixture?
The 1/2 cup of cherry juice that was saved when draining is added into the cherry, sugar, almond extract, vanilla extract, lemon juice and tapioca. Stir that all together and add to pie crust.