Hurry, you're running out of time. If you haven't taken advantage of the season's cherries you better do so soon before they're no longer at the markets. Once you have a bag, immediately go home and make this cherry pie. Seriously, it's the best cherry pie you'll ever have. A hint of vanilla enhances the sweetness of the berries. As the pie bakes, the miniature stone fruits turn a dark color and release their juices — the sugar caramelizing. It's absolutely divine, pie heaven. Take care when pitting the cherries, the juice gets everywhere and it stains easily. To impress your family with this all-American Summer favorite, read more.
From Bon Appétit
Make this pie several hours in advance to allow plenty of time to cool. The filling will set and it will be easier to slice.
Ingredients
pie crust
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream
Directions
- Position rack in lower third of oven and preheat to 425°F.
- Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.
- Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
- Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.
- Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes.
- Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Serves 8-10.
Print recipe with images | without images
Fendi
Michael Kors
Tomster
cherries! Party, thanks for helping me decide what kind of pie to make this coming
weekend. 
1Pies piss me off to no end. Fruit is so wonderful by itself, why dick it up with sugar and crust?
2I've tried a recipe that's almost exactly the same - I'd only recommend using almond extract instead of vanilla. It highlights the natural flavor of the cherries instead of competing with it.
3I've never made a whole pie from scratch I think I'll use this one as my first!
4Looks Bomb!
5So I made this cherry pie two weeks ago and i didn't like it. Too much vanilla maybe? made it for my mom's birthday and she liked it, but I couldn't eat it and that is unusual!
6I have never made a cherry pie. But since the season is coming to an end I will give this shot.
7It's also good to let the pitted cherries simmer on the stove until they lose some of their juice, then add the cornstarch, sugar & extracts/flavoring. I made cherry pie a few times since summer started and I've done it with and without cooking the cherries. Though both pies came out good, the one with the cooked cherries was just extraordinary. Almond extract in place of vanilla is great too.
8Just made it. Kickass!
9Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.