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Welcome back to PIE WEEK, where every day this week I’m sharing a new pie video! Today we are making the best easy cherry pie.
If you love this recipe, you are going to love the rest of my Pie Week videos, so be sure to check those out too, for THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Pumpkin Pie with Pie Crust Leaves, THE BEST Apple Pie with Pie Crust Roses, THE BEST Lemon Meringue Pie with Ruffled Pie Crust and THE BEST Chocolate Cream Pie, just in time for the holidays!
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Sweet Cherry Pie
Yield: One 9″ pie; serves 8
Two 9″ Pie Crusts, Homemade or Store Bought (1 for bottom crust and 1 for decorations on top)
2 lbs. (about 4 cups) pitted sweet cherries, thawed and drained if frozen
3/4-1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice (about 1/2 of a large lemon)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 tablespoon cold unsalted butter, cut into tiny cubes
egg wash: 1 egg beaten with 1 tablespoon milk or cream
Create braids and lattice top from one of your pie crusts: Roll out pie dough dough about 1/4″ thick. Using a ruler and a knife, cut out 4 thick strips of pie dough from the center (about 1 1/4″), and 18 thin strips (about 1/8″). Make 3 braids from 9 of the thin strips for the lattice. Use remaining dough to cut 9 more strips to create 3 more braids, long enough to go around the edge of the pie. Cover and set aside.
Press second pie dough into the bottom and up the sides of a 9″ pie dish and place on top of a baking sheet, to catch any filling that bubbles over the edge during baking. Chill pie dish in the fridge while you prepare the filling.
In a large bowl, defrost cherries until completely thawed. Strain out juice in a colander, rinse and return to bowl. Mix in sugar, cornstarch, cinnamon and salt. Add lemon juice, vanilla and almond extract. Gently stir together until thoroughly combined. Refrigerator filling as the oven preheats to preheats to 400°F.
Pour filling into prepared pie dish and dot with tiny cubes of butter all around the top. Place lattice pattern on top, and press down edges to seal. Use a pastry brush to adhere the braid around the edge of the crust with egg wash. Brush tops of entire crust with egg wash.
Bake at 400°F for 20 minutes. Remove from oven and tent the edges of the pie with aluminum foil if the edges from getting too brown. Reduce oven temperature to 350°F and bake an additional 35 to 45 minutes, or until the crust is golden and the filling is thick and bubbling.
Cool for at least 3 hours at room temperature before serving, or refrigerate overnight, to allow filling to thicken. Serve warm, a la mode, with vanilla ice cream, if desired. Cover leftovers and refrigerate for up to 5 days; reheat for 10 minutes at 350°F.
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Hi, I’m Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network’s “Cupcake Wars” WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you’re the “hostess with the mostess”, looking for some exciting, over-the-top recipe ideas, I’ve got something for everyone.
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