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The Jewel of Summer: A Classic Red Cherry Pie Recipe

There are certain flavors that, for me, are indelibly linked to the very essence of summer. The tangy sweetness of ripe berries, the smoky char of a backyard grill, and, of course, the vibrant, ruby-red burst of a perfectly baked cherry pie. I remember, years ago, poring over a flyer from a country fair, captivated by images of prize-winning pies. Tucked within its pages was a recipe for cherry pie that, upon first reading, felt like finding a treasure. It has since become my absolute favorite, a testament to its simple elegance and the sheer joy it brings with every slice.

Recipe Overview

Prep Time: Approximately 25 minutes (including draining cherries and preparing crust)
Cook Time: 45-55 minutes
Total Time: Approximately 1 hour 10 minutes – 1 hour 20 minutes
Servings: 8
Yields: 1 (9-inch) deep-dish pie
Dietary Type: Traditional

Ingredients

For this iconic dessert, we’ll be focusing on a vibrant cherry filling nestled within a flaky, golden crust.

For the Cherry Filling:

Two (16-ounce) cans pitted tart cherries: These provide the quintessential tartness that balances the sweetness. Be sure they are pitted to save yourself a step and potential frustration.
3/4 cup granulated sugar: This is the initial sugar that helps activate the cornstarch and create a smooth base.
1/4 teaspoon ground cinnamon: A whisper of warmth to enhance the cherry flavor without overpowering it.
5 tablespoons cornstarch: The magic ingredient that will thicken our filling to that perfect, luscious consistency.
1/2 cup granulated sugar: This additional sugar brings the sweetness to the perfect level.
1 tablespoon unsalted butter: Adds a touch of richness and a beautiful sheen to the filling.
1/2 teaspoon almond extract: This is a secret weapon for cherry pie, amplifying the fruit’s natural flavor in a way vanilla can’t quite achieve.
5 drops red food coloring (optional): For those who love an extra vibrant, jewel-like hue, this adds a visual pop.

For the Pie Crust:

Two 9-inch deep-dish pie crusts (homemade or frozen): Having two crusts ready – one for the bottom and one for the top – is essential for that classic double-crust pie.

Equipment Needed

You won’t need anything overly specialized for this classic pie, but a few staples will ensure success:

A large colander for draining the cherries.
A medium saucepan for cooking the filling.
A whisk for smoothly incorporating ingredients.
A 9-inch deep-dish pie plate.
A baking sheet to catch any potential drips during baking.
A wire cooling rack for allowing the pie to set.
A pastry blender or fork if you are making your own crust.

Instructions

Let’s bring this beautiful cherry pie to life, step by step.

Drain and Reserve: Begin by draining the two (16-ounce) cans of pitted tart cherries. As you drain them, reserve 1 cup of the cherry juice in a separate bowl or measuring cup. Set the drained cherries aside for now. This reserved juice is crucial for the filling’s texture and flavor.
Combine Dry Ingredients: In your medium saucepan, combine 3/4 cup of granulated sugar, the 5 tablespoons of cornstarch, and the 1/4 teaspoon of cinnamon. Use your whisk to stir these dry ingredients together thoroughly. This step is important to break up any lumps in the cornstarch and ensure an even distribution.
Incorporate Juice: Gradually stir the reserved 1 cup of cherry juice into the sugar and cornstarch mixture in the saucepan. Continue stirring until you have a smooth, lump-free liquid.
Cook the Thickener: Place the saucepan over medium heat. You will need to stir constantly as the mixture heats. Watch for it to thicken and become smooth. This process usually takes a few minutes. You’re looking for a consistency that coats the back of a spoon.
Add Cherries and Flavor: Once the mixture has thickened, remove the saucepan from the heat. Now, it’s time to add the rest of our filling ingredients. Stir in the reserved drained cherries, the additional 1/2 cup of granulated sugar, the 1 tablespoon of butter, and the 1/2 teaspoon of almond extract. The butter will melt into the warm filling, adding richness.
Enhance the Color (Optional): If you desire a more intense, vibrant red hue for your cherry pie, stir in the 5 drops of red food coloring at this stage. Ensure it’s evenly distributed for a uniform color.
Prepare the Crust: Gently line your 9-inch deep-dish pie plate with half of your pastry for the bottom crust. Press it gently into the plate to form a clean shell.
Fill the Pie: Pour the prepared cherry mixture evenly into the pastry-lined pie plate. Ensure the cherries are distributed throughout the filling.
Add the Top Crust: Carefully place the remaining half of your pastry over the cherry filling to create the top crust.
Seal and Crimp: Trim the edges of both the top and bottom crusts so they meet neatly. Then, seal the edges by pressing them together, and crimp them decoratively using your fingers or a fork. This not only looks lovely but also helps prevent the filling from leaking during baking.
Vent the Crust: To allow steam to escape from the pie as it bakes, cut slits in the top crust. You can make a few simple slits, a decorative pattern, or even cut out small shapes.
Bake to Golden Perfection: Preheat your oven to 425°F (220°C). Place the prepared pie on a baking sheet (this will catch any drips and make cleanup easier). Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
Cool Completely: Once baked, carefully remove the pie from the oven and place it on a wire cooling rack. It is absolutely crucial to let the pie cool completely before slicing. This allows the filling to set properly; slicing too soon will result in a runny pie. This can take several hours.

Expert Tips & Tricks

To elevate your cherry pie from good to absolutely unforgettable, consider these seasoned chef’s insights:

The Power of Tart Cherries: While you can use sweet cherries, tart cherries (like Montmorency) offer a more complex flavor profile that stands up beautifully to sugar. If you can find fresh tart cherries, absolutely use them, but adjust the sugar accordingly and be prepared to pit them.
Cornstarch Consistency: Ensure your cornstarch mixture has truly thickened to a smooth, gelatinous consistency before removing it from the heat. Undercooked cornstarch can lead to a runny filling.
Butter for Brilliance: Don’t skip the butter! It not only adds a luxurious mouthfeel but also contributes to a lovely sheen on the filling, making it look even more appealing.
Almond Extract’s Magic: If you’re not a fan of almond extract, a touch of vanilla can be used, but almond extract truly complements the cherry flavor in a unique and delightful way. Use it judiciously, as it’s potent.
Crust Perfection: If using store-bought crusts, let them sit at room temperature for about 15 minutes before unrolling. This makes them more pliable and less prone to cracking. For homemade crusts, ensure your butter or shortening is very cold for maximum flakiness.
Preventing a Soggy Bottom: If you’re worried about a soggy bottom crust, especially with very juicy fruits, you can lightly brush the bottom crust with a beaten egg white and bake it for about 5-7 minutes at 400°F (200°C) before adding the filling. This creates a slight barrier.
Cooling is Key: I cannot stress this enough – patience is a virtue when it comes to pie. Allowing the pie to cool completely is the secret to clean slices. Ideally, allow it to cool for at least 3-4 hours, or even overnight.

Serving & Storage Suggestions

This classic red cherry pie is a showstopper on its own, but here are a few serving and storage ideas:

Serving: For the ultimate indulgence, serve slices of this warm (not hot) cherry pie with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar can also add a touch of elegance.
Room Temperature: Leftover pie can be stored, loosely covered, at room temperature for up to 2 days. However, it’s best to refrigerate it, especially in warmer climates, to ensure freshness.
Refrigeration: Store any leftover pie tightly covered in the refrigerator for up to 4-5 days.
Reheating: To reheat a slice, you can gently warm it in a low oven (around 300°F or 150°C) until warmed through. Alternatively, a short stint in the microwave can work, but be careful not to overheat, as this can make the crust soft.
Freezing: This pie freezes well. Ensure it has cooled completely. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as desired.

Nutritional Information

Here’s an estimated nutritional breakdown for a slice of this delicious cherry pie. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	400-450 kcal	20-23%
Total Fat	20-25 g	25-32%
Saturated Fat	10-13 g	50-65%
Cholesterol	15-20 mg	5-7%
Sodium	250-300 mg	11-13%
Total Carbohydrate	50-60 g	18-22%
Dietary Fiber	2-3 g	7-11%
Sugars	35-45 g	N/A
Protein	3-5 g	6-10%

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for personalization:

Mixed Berry Appeal: While this is a cherry pie, you could experiment by adding a cup of other berries like raspberries or blueberries to the filling for a delightful mixed berry twist.
Spice It Up: For a warmer, more complex spice profile, consider adding a pinch of nutmeg or a tiny amount of ground ginger along with the cinnamon.
Citrus Zest: A teaspoon of lemon zest or orange zest added to the filling can provide a bright, fresh counterpoint to the sweetness.
Lattice Top: If you prefer a lattice top instead of a full double crust, simply cut the top pastry into strips and weave them over the filling.
Gluten-Free Crust: For those with gluten sensitivities, a good quality gluten-free pie crust can be used in place of the traditional pastry.

FAQs (Frequently Asked Questions)

Q: Why is my cherry pie filling runny after baking?
A: This is most often due to not cooking the cornstarch mixture long enough for it to properly thicken, or not allowing the pie to cool completely before slicing, which is crucial for the filling to set.

Q: Can I use fresh cherries instead of canned?
A: Yes, absolutely! You would need about 6 cups of fresh pitted tart cherries. You might need to adjust the sugar slightly based on their sweetness and ensure you have enough juice (around 1 cup) to create the filling consistency.

Q: What’s the best way to get a golden brown crust?
A: Ensure your oven is at the correct temperature. The initial high heat (425°F) helps set the crust, and the subsequent lower temperature allows it to bake through without burning. An egg wash (beaten egg mixed with a tablespoon of water) brushed on the top crust before baking also helps achieve a beautiful golden sheen.

Q: My crust is burning before the filling is done. What can I do?
A: You can tent the edges of the pie with aluminum foil to shield them from direct heat, or cover the entire pie loosely with foil once the crust reaches your desired color.

Q: How do I know when the pie is done baking?
A: The crust should be a deep golden brown, and you should see the filling bubbling through the vents. If you gently jiggle the pie, the center should have a slight wobble, but not be liquidy.

Final Thoughts

There’s a certain magic in a homemade cherry pie – a testament to simple ingredients coming together to create something truly extraordinary. This recipe, born from a fair prize and perfected over years, is a celebration of summer’s bounty. I encourage you to gather your ingredients, embrace the process, and let the sweet, tart aroma fill your kitchen. Serve it with love, share it generously, and savor every ruby-red bite. Whether you pair it with a scoop of vanilla ice cream or a warm cup of coffee, this classic red cherry pie is sure to become a cherished favorite in your own home.