This is the first Cherry Pie that I’ve made. It’s one of the most classic and popular pies yet I have had my reservations about it for some reason. Yet I thought it would be the perfect pie for our Valentine’s Potluck at work.
Every time there’s a potluck at work I already know what I need to sign up for. I got the inspiration for this pie from instagram. Of course my pie did not turn out like what I had originally envisioned but it’s still pretty cute…and way cheesy for my liking.
As far as the pie goes, it was a big hit with the co-workers and I’ll prob make again sans the hearts.
For the crust, I used my go to all butter crust recipe enough for a double crust, split in two and chilled overnight in the fridge. If your’re making it the same day, chill for at least an hour.
For the filling:
5 Cups/2 lbs Sour Cherries (Montmorency or Morello’s work well) pitted if fresh, drained if canned or frozen (save 1/4 cup of juice)
2 Tbsp Water if using fresh Cherries
4 Tbsp Cornstarch
1 1/4 Cup Granulated Sugar
2 Tsp Fresh Lemon Juice
1/4 Tsp Salt
Egg Wash, as needed
Sanding Sugar, as needed
Preheat the oven to 375 F.
Combine the cornstarch with the reserved juice or water in a small bowel and set aside.
In a medium saucepan, add the cherries, sugar, lemon juice and salt. Gently stir to combine. Over medium heat, bring to a gentle simmer, stirring frequently. Simmer for about 15 to 20 minutes just until the mixture is thickened and has reduced. Take the pan off the heat and stir in the cornstarch mixture. Return the pan to the heat and bring the filling back to a simmer. Continually stir and cook for about 5 minutes until it is thick and clear.
Take the pan off the heat and let it cool for 30 to 45 minutes. The filling should be about room temperature before you can pour it in the bottom crust.
As the filling cools, roll out your bottom crust and place back in the refrigerator to chill. You can also prep your top crust. If you’re making a lattice top, cut out your necessary strips and chill the strips. If you want to be a bit festive and use cookie cutter shapes, cut out the hearts/whatever shape you’re using, from the op crust and chill them on a cookie sheet in the fridge.
Once your filling has cooled, pour it into your chilled bottom crust. Take your top layer and decorate as you deem necessary. Make sure to crimp or flute the edges.
Place the pie on a lined, rimmed baking sheet. Brush the top with your egg wash and sprinkle with sugar.
Bake for about 45 to 50 minutes, until the filling it thick and bubbly. Let the pie cool for about 2 hours to let the filling set.