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If using fresh cherries: Pit and halve. In a skillet, combine cherries, sugar, and lemon juice. Cook over medium heat until juice begins to release. Remove cherries from pan with a slotted spoon and set aside. Mix the cornstarch with some of the cherry juice in a cup until dissolved, then stir it back into the pan with the remaining juice. Cook until thickened, then add the cherries back in and let the filling cool.
If using canned cherries: Drain the juice from the cherries into a saucepan, reserving 1/3 cup in a separate bowl. Stir the cornstarch into the reserved juice, then add the sugar to the saucepan and bring to a boil. Add the cornstarch mixture and cook until thickened, about 2-3 minutes. Stir in the butter and lemon juice, and fold in the cherries. Let the filling cool to room temperature.
Make the pie crust:
Preheat your oven to 400°F (200°C). Roll out a pie crust and place it in the bottom of a 9-inch pie pan. Spoon the cherry filling into the dough and sprinkle with cinnamon.
Roll out the second dough and cut into strips to create a lattice pattern, or place the whole dough on top with slits to allow steam to escape. Close and press in edges as desired.
To finish the pie:
Brush the top crust with beaten egg white and sprinkle with granulated sugar for a golden, glistening finish.
Bake in the preheated oven for 40–45 minutes. Check halfway through and cover the edges with foil if they are browning too quickly.
To cool and serve:
Let the pie cool on a wire rack for several hours to allow the filling to set. Once cool, slice and enjoy, or refrigerate overnight and serve the next day.
To finish
This homemade cherry pie combines the perfect balance of sweet and tart cherry filling with a soft, buttery crust. With its classic lattice structure and golden finishing, it's an impressive dessert that tastes as good as it looks. Serve warm with a scoop of vanilla ice cream or enjoy chilled; either way, it's sure to be a family favorite!
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