This recipe threw everything I knew about pies out the window. Fruit pies seemed to be a hít-or-miss situation before I figured out a genuinely scientific component ratio: some days soup, some days gloop. But, now that I’ve figured out how starch works, I can guarantee a perfect cherry pie every time, whether I use fresh or frozen cherries! It’s always crispy on the outside, flaky on the outside, and sweet-tart perfection on the inside.
The velvety texture of softened sugary cherries pairs beautifully with the flaky pie crust.
I’ve tried plenty of cherry pie recipes over the years and, when it comes to a straight up delicious pie, the recipe I’m sharing with you today is the hands down winner.
Don’t let you wait any longer, keep scrolling to see the full recipe!
For the Filling:
7 ounces sugar (1 cup; 195g)
28 ounces pitted cherries (5 heaping cups; 790g)
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon
1 1/2 ounces tapioca starch, such as Bob’s Red Mill (1/3 cup plus 1 teaspoon; 40g)
Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust
For the Egg Wash (optional):
1/2 ounce heavy cream (1 tablespoon; 15g)
1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 large egg
1 large egg yolk
To Serve (optional):
Cherry Pit Whipped Cream
For the Filling:
In a large mixing basin, fold together pitted cherries, lemon juice, sugar, salt, and tapioca starch with a flexible spatula until well blended. Scяαρє into the prepared pie shell and use a solid sheet, cutouts, or a lattice-top design to top with remaining dough.
Trim away any excess dough and chill the pie for 30 minutes to ensure the top crust is properly cooled. Preheat the oven to 400°F with the rack in the lower-middle position.
For the Egg Wash (if using):
In a small bowl, whisk together the egg, egg yolk, cream, and salt. Brush a thin, equal coating of butter over the cold top crust. This will give the crust a lustrous, golden sheen, but it is not really required.
Refrigerate the pie and place it on a rimmed baking sheet lined with parchment paper. Bake for 1 hour, or until the crust is brown. Tent loosely with foil. (An empty baking sheet can also be used as a shield by placing it on the oven’s topmost rack.)
Continue baking for another 15 minutes, or until the filling is bubbling in the center of the cake. If the crust completely covers the filling, bake until the cake achieves an internal temperature of 213°F on a digital thermometer. Depending on the thickness and kind of cake plate, the quantity of crust on top, how long the cake has been stored in the refrigerator, and other factors, the time might vary significantly.
Cool the pie until a digital thermometer reads 85°F or less, around 3 hours depending on the type of pie dish (at higher temperatures, filling will be runny and thin).
To ensure the under-crust is thoroughly cut, slice into wedges with a sharp knife, pressing firmly against the bottom and sides of the pie pan.
Serve with Cherry Pit Whipped Cream if desired. Leftovers can be wrapped in foil and stored at room temperature for up to 3 days; reheat for 10 minutes in a 350°F oven to revive the crust before serving.
9-inch tempered-gläṩṩ pie plate, pastry brush (if using egg wash), rimmed half-sheet pan, and digital thermometer
Choose a mixture of sweet and sour cherries for the most delectable pie—a mix of fresh and frozen will work. Fresh cherries can be pitted and stored in the refrigerator for up to 3 days. Alternatively, use an equal weight of frozen cherries that have been thäẅed until mushy. Reserve cherry pits for a batch of Cherry Pit Whipped Cream, the ultimate cherry pie garnish.
The length of active time will vary based on the design’s intricacy.