Whether you’re baking up a storm for a summer picnic, a family gathering, or simply to satisfy your sweet tooth, Fresh Cherry Pie is a timeless choice that never fails to impress. This delightful summer treat is bursting with the sweetness of ripe cherries and wrapped in a flaky crust. Using fresh, seasonal ingredients in your baking is truly special and this heirloom recipe is the best ever! Traditionally tart cherries are used, rather than sweet cherries, but a combination of both adds so much flavor and may be one of the most beautiful and colorful pies ever. Once you try a homemade Fresh Cherry Pie, you will never go back to the canned version – unless you’re on a camping trip If you have never tried a fresh cherry pie, you are in for a treat! There are two main types of cherries out there: sweet cherries and tart cherries. Traditionally tart cherries are used for cherry pie filling. Sweet cherries, or dark cherries, have a much sweeter flavor and are the type of cherries that you’ll see sold in bulk for eating fresh. Bing, Rainier and Sweetheart are the more common varieties of sweet cherries. Tart cherries have a sharp, tart flavor and are not typically eaten as is. Instead, they are used for juice and called called for in recipes for everything from pies to preserves. This is because that tartness can be balanced with additional sugar to bring out the cherry flavor in a fruit that isn’t quite as delicious on its own as a sweet cherry. I sometimes mix a variety of Morello (tart) and Bing (sweet) cherries when making this recipe. I love my kitchen cooking and baking gadgets as much as anyone, but I don't even own a cherry pitter. It takes a bit of time to pit the cherries, but the easiest trick is to use a chopstick! Holding the cherry in your fingers, simply insert the thicker end of the chopstick at the stem side of the cherry and push the pit out. My brother's birthday is in February, and for years my Mom would make his favorite Cherry Pie for his special day. Our Gram would also mix cherry pie filling into jello as a special treat for him, and my Dad always made sure that chocolate-covered cherries were on hand for him. It wasn't until he was in his thirties that he finally confided to me that he couldn't stand cherries! He has a kind heart, and never wanted to hurt their feelings - so he just put up with their cherry offerings through the years. Of course, that was before he tried my homemade Fresh Cherry Pie and Cherry Almond Pie!
INGREDIENTS:
2 pie crusts (homemade or refrigerated) 5 to 6 cups pitted fresh tart cherries 2 tablespoons (30ml) fresh lemon juice 2/3 cup (135g) granulated sugar ¼ cup (28g) cornstarch or quick-cooking tapioca 1 teaspoon cinnamon 2 tablespoons unsalted butter (cut in small cubes) 1 teaspoons pure vanilla extract ¼ teaspoon almond extract Egg Wash: 1 large egg + 1 tablespoon milk Sparking sugar HOW I MAKE THIS:
RECIPE NOTES:
Original recipe published June 2015; revised and reposted November 2019 & April 2024.
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1 Comment
Lauren
3/7/2018 01:29:37 pm
Mama V, this is absolutely the best cherry pie I have ever had in m my life. we'll be making it all the time now!
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