Can I use canned cherries instead of fresh/frozen?

You can, but drain them really well and reduce the sugar to 3/4 cup since they're usually packed in syrup. The texture will be softer, but still delicious in a pinch!

How do I prevent a soggy bottom crust?

My triple-threat method: 1) Chill the dough thoroughly, 2) Sprinkle a tablespoon of crushed graham crackers or breadcrumbs on the bottom crust before adding filling, and 3) Bake on the oven's lower rack. Works like a charm!

Why did my filling bubble over?

Ah, the classic pie volcano! You probably overfilled—leave that 1/2-inch space at the top. And always, always put a baking sheet underneath. (My oven still has stains from learning this the hard way.)

Can I make the dough ahead?

Absolutely! The disks keep in the fridge for 3 days or freeze for 3 months. Just thaw overnight in the fridge when you're ready to bake. Some say the flavor actually improves!

Heavenly Cherry Pie Recipe with a 4-Ingredient Crust

Print Recipe

A classic cherry pie with a flaky crust and sweet-tart filling. Perfect for any occasion.

Author: Sophia Collins
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and cubed
1/2 teaspoon salt
6–8 tablespoons ice water
4 cups fresh or frozen cherries, pitted
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)

Instructions

Preheat oven to 375°F (190°C).
Mix flour and salt in a bowl. Cut in butter until crumbly.
Add ice water, 1 tbsp at a time, until dough forms.
Divide dough in half, shape into disks, and chill for 30 minutes.
Roll out one disk for the bottom crust and place in a pie dish.
Mix cherries, sugar, cornstarch, lemon juice, and vanilla in a bowl.
Pour filling into the crust.
Roll out the second disk for the top crust. Place over filling, seal edges, and cut slits.
Brush with egg wash.
Bake for 45-50 minutes until golden brown.

Notes

Use cold butter for a flaky crust.
If using frozen cherries, thaw and drain excess liquid.
Let pie cool before slicing.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: cherry pie, homemade pie, dessert recipe

Find it online: https://kitchenuser.net/classic-cherry-pie-recipe-2/