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    Home » Recipes

    Cherry Pie from Scratch Recipe

    Published: Apr 14, 2016 · Modified: May 10, 2022 by Candi Elm · This post may contain affiliate links

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    This Cherry Pie from Scratch recipe saved me last month for my daughters Pi Day this year. Her math class celebrates Pi Day, March 14 every year and some parents bring in pies from the store, but I always like to bake them.

    Cherry Pie Recipe from scratch

    Cherry Pie From Scratch Recipe

    I really enjoy making pies and wish I had more time to make them. Like if I only had all the time in the world to bake pies right? The problem is then you have to eat them all unless you want to give them away. Which might not be a bad thing.

    One thing I will say is Pies are not cheap to make and that’s probably why people like to pick them up in the store. I probably spent over $12.00 for ingredients. But if you have ever baked one and had your friends eat it, they will tell you how awesome they are and “YOU ARE for doing it”. I always like to hear kudos.

    Anyway, I was in a time crunch to make these and I almost bought a Pillsbury crust for time’s sake but opted to just make the dough. So just so you know you can be a boxed crust and you would use both of them for the top and bottom.

    The dough is totally an art and that’s why you need to practice it. When I was in culinary school we learned 3 different techniques. I am giving you one today, the all-butter method. If you want to see another crust method see my recipe for Apple Pie.

    The fun thing about crust is all the different ways you can decorate your pie crust, depending on the flavors.

    Cherry Pie with lattice crust before baking

    Recipe Pie Crust

    Cherry Pie Recipe from scratch

    Pie Crust from Scratch

    This double crust recipe will give you enough dough to decorate the top of your pie however you'd like.
    5 from 1 vote
    Print SaveSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 1 double crust
    Calories: 348kcal
    Author: Candi Elm

    Ingredients  

    • 2 1/2 cups all-purpose flour plus more for rolling
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 cup cold unsalted butter, cut into pieces (2 sticks)
    • 1/4-1/2 cup ice water

    Instructions

    • In a food processor, combine flour, salt, sand sugar: pulse briefly. Add butter, pulse until mixture resembles course meal, with a few pea sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary add a little more water). Do not overmix.
    • Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough, Press to shape into 2 3/4 inch thick disks. Refrigerate until firm, at least 1 hour and up to 3 days. Dough can also be frozen up to 3 months (thaw before using).
    • On a floured piece of parchment paper, roll 1 disk of dough to a 14 inch round. Wrap dough around rolling pin, unroll over a 9 inch pie plate. Gently fit into bottom and sides of plate, do not stretch dough. Using kitchen shears, trim dough to a 1 inch overhang all around, refrigerate until ready to use. Reserve and refrigerate remaining dough for top crust.

    Notes

    Use this dough to make two single pies or make a pretty lattice top for a fruit pie.

    Nutrition

    Calories: 348kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 474mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Calcium: 13mg | Iron: 2mg
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

    Cherry Pie Recipe

    Cherry Pie Recipe from scratch

    Cherry Pie from Scratch Recipe

    I "cheated" with storebought pie crust here but then made the filling from scratch.
    5 from 1 vote
    Print SaveSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours
    Servings: 8 servings
    Calories: 431kcal
    Author: Candi Elm

    Ingredients  

    • 2 pounds Bing Cherries pitted and halved (I used fresh frozen)
    • 1/2 cup granulated sugar
    • 2 Tablespoon cornstarch
    • 2 Tablespoon fresh lemon juice
    • All purpose flour for rolling
    • 1 large egg yolk beaten with 1 TB water, for egg wash
    • 1 Tablespoon turbinado or granulated sugar for sprinkling
    • 1 box prepared double crust pie dough or make your own

    Instructions

    • Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14″ round. Wrap dough around rolling pin, unroll over a 9 inch pie plate. Gently fit fit into bottom and sides of plate. Do not stretch. Using kitchen shears, trim dough to a 1 inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice, toss until cherries are coated. Pour into prepared bottom crust.
    • On a floured piece of parchment paper, roll second disk of dough to a 14″ round. Cut into eight 1 1/2 inch wide strips, discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust, press to seal. Crimp with a fork all around the edge.
    • Using a pastry brush, lightly brush lattice with an egg wash, and sprinkle with turbinado sugar.
    • Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes . wrap aluminum foil around crust at 40 minutes to prevent burning. Transfer pie to a wire rack and let cool to room temperature at least 3 hours.

    Notes

    If you want to make your own pie crust, I recommend the one on my Apple Pie recipe.

    Nutrition

    Calories: 431kcal | Carbohydrates: 99g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 21mg | Potassium: 7mg | Fiber: 11g | Sugar: 73g | Vitamin A: 4057IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

    Have fun with this Cherry Pie

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    Desserts, Recipes

    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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