Homemade Cherry Pie
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!
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.
