A Cherry Pie Recipe inspired by Grandma!
Cherry Pie and summer go together like bees and honey! Am I right? The sweet juicy goodness of cherries smothered in a buttery flaky pie crust, well I don’t think there is anything that tastes sweeter.
This Cherry Pie recipe is so popular it’s been featured at Ice Cream Inspiration as part of their weekly meal plan series! And also over at Operation 40K as part of a Cherry Pie Roundup! 🙂
Cherries are everywhere in the grocery stores and markets right now, we eat them at home just like peanuts. But when I’m ready to bake a pie, I want the easiest way possible, so I use fresh frozen sour cherries.
Making your cherry pie filling is the main part of this recipe, so we want the best ingredients possible!
Now let’s discuss the elephant in the room. What’s that you say?
Most people I talk to are really intimidated when it comes to making pies. But you really don’t have to be!
It’s kind of like building in layers. Not quite as easy as some cakes, but not as difficult as others!
Once you have the pie crust made, and it’s chilling in the fridge (see video here!) you can turn your attention to making that yummy filling.
And take a little time. Homemaking Arts are making a comeback, but we must acknowledge they can’t be multi-tasked.
That’s what Simple Living is all about right? Being mindful of the task at hand. Like feeling the pastry dough as you work it with your hands, and the rolling pin.
So let’s get started!
How To Make Cherry Pie
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This is the cherry pie recipe my Grandma used, I can still smell a freshly baked pie right from the oven. That sweet and tangy cherry aroma, combined with the buttery pie crust!
Homemade cherry pie was Dad’s favourite, and my sweetie Mark loves cherry pie too! What’s not to love?
This is the best cherry pie recipe – EVER! I promise you won’t be disappointed.
You will need pastry dough for a two crust pie. You can get my Insanely Easy Pie crust recipe here.
Baking is just so wonderfully creative and so relaxing for me, you too? I just find that I get lost in the creating part, it’s almost like meditating. Don’t believe me? I challenge you to try it. Just once!
My pie crust posts are really helpful too – you can get lots of helpful advice about making the perfect pie crust right here.
What you need to make your own cherry pie recipe with frozen cherries:
- 4 cups of frozen sour cherries (or fresh pitted cherries)
- 1 cup of sugar
- ¼ cup of corn starch
- 1 tbsp. lemon juice
Making your own fresh cherry pie from scratch!
Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn.
Remove the cherry pie filling from the heat.
In a separate bowl, mix the sugar and cornstarch together.
Pour the mixture into the hot cherries and mix thoroughly.
Put the cherry pie filling mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often.
This should take about 2 minutes.
Remove from heat and let it cool before using.
Once cooled, pour the cooked cherry pie filling into your bottom pie crust, and smooth the top, sort of make sure the cherries are mounded in the centre.
Now if you are feeling really creative, you can cut the top pie crust into lattice strips and weave a lattice top!
It’s really easy to do, and looks awesome. There are also lattice cutters you can buy and use too.
Or just put the top layer on whole, and cut some air vents in to make sure the steam can get out.
Like this cute little pie bird does!
The final step is to brush the crust with an egg wash. I like to just use one egg yolk, dilute with 1/4 cup of water and whisk together.
Then you can brush it over the crust for a lovely golden glow!
Bake at 375F/190C for about 45 to 55 minutes and voila!
A delicious pie just for you with very little effort.
A simple, yet tried and true recipe that will turn a novice baker into a rockstar! Homemade Cherry Pie tops the list of favorite summer fruit pies.
- 4 cups cherries unsweetened sour, frozen or fresh pitted cherries
- 1 cup sugar
- ¼ cup corn starch
- 1 tbsp. lemon juice
- 1 pie crust
- If using frozen cherries, make sure they are thawed.
- Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
- In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
- Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
- Remove from heat and let it cool before using.
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