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Easy Peasy Homemade Cherry Pie

Updated on January 15, 2014
Easy Peasy Homemade Cherry Pie
Easy Peasy Homemade Cherry Pie | Source
5 stars from 1 rating of Homemade Cherry Pie

I can't imagine anything better than pie for an afternoon snack, for a treat after dinner, or even for breakfast. Why not?!

I've made so many pies this year that they are becoming easier and easier. I don't even have to have all of the right ingredients anymore to still make a fantastic pie.

Of course I have a Flaky Pie Crust recipe, and an Almond No-Flour Pie Crust recipe, but I also have many more on hand to supplement any ingredient I may not have.

So I don't have enough cherries, I'll substitute apples, pears, berries, or just about any other fruit that I may have on hand.

In fact, if you have fruit, sugar and some sort of flour in the house, I can make you a delicious pie!

The History of Cherry Pies

Pie-making was an area in which the English were considered to be experts. By the seventeenth century, when New England was being settled by people from England, “even the French were prepared to concede superiority” to the English when it came to pies.

Making sweet pies in particular was considered socially respectable, even prestigious, because while most types of cooking were thought to be best left to the servants, preparing sweet dishes, “confectionery,” was viewed as an activity that was proper for the mistress of the house—even the mistress of a grand aristocratic house—to engage in with her own two hands. (New England)

In fact, the absence of a pie in the house of any English home was considered too embarrassing to believe. And cherry pies, in particular, were specifically made to highlight the natural flavor of cherries without any extra flavoring.

Cherry pies are a big part of history and can be found in just about everyone's origins. Cherry pie is even immortalized in modern day ways.

Cherry pie as a dish enjoys a strong history in the United States and is often regarded as a "great American dish." A cherry pie figures prominently in "Billy Boy," a nursery rhyme.

There is an award-winning actress by the name of Cherry Pie. Even the song by Warrant named "Cherry Pie", from their album of the same name is one of the group's most popular songs. (Wikipedia)

I hope your mouth is watering in anticipation at this point. Well, let's get down to business and make one!

Step One: Wash your fresh cherries
Step One: Wash your fresh cherries | Source
Step Two: Make sure to pit all of your cherries before cooking them
Step Two: Make sure to pit all of your cherries before cooking them | Source
Step Three: I just toss my cherries directly into the pot when cut and pitted
Step Three: I just toss my cherries directly into the pot when cut and pitted | Source
This is one full bag of cherries cut and pitted.
This is one full bag of cherries cut and pitted. | Source
This is two full bags of cherries cut and pitted. This should be just enough.
This is two full bags of cherries cut and pitted. This should be just enough. | Source
Step Four: Add your water and cornstarch
Step Four: Add your water and cornstarch | Source

Cook Time

Prep time: 1 hour 20 min
Cook time: 45 min
Ready in: 2 hours 5 min
Yields: Serves about 8 slices of pie

Ingredients

  • 1 (2-count) package refrigerated pie crusts, (or one of my homemade pie crust recipes)
  • about 4 cups (40 to 55 cherries) fresh cherries
  • 2 tablespoons cold water
  • 1 1/2 tablespoons cornstarch
  • 3/4 cup sugar

Instructions

  1. Preheat your oven to 425 degrees F. You'll want a deep dish pie dish for this project. Spray it generously with cooking spray so your pie won't stick to the bottom.
  2. In a strainer, wash your fresh cherries thoroughly.
  3. Then you'll want to pull off all of the stems and remove all of the cherry pits. I would give yourself at least 30 to an hour to do this by yourself. With help this time can be cut more than half.
  4. I know everyone has their own way to do this. I just cut them in half and remove the pit with my fingers. Also note that cherry juice stains. Make sure to keep them on your cutting board, have a towel handy that isn't important to you, and don't wear clothes you care about.
  5. In a large bowl, combine your cherries with your water, cornstarch and sugar and mix well. (You can also toss everything straight into your saucepan like I did.)
  6. Pour this concoction in a large saucepan with high sides and cook over medium heat until your cherries start releasing their juices and the whole mixture starts gelling together.
  7. Your cherries will start shrinking and wrinkling as they cook down. They will also start losing their bright red color and turn a much darker shade. This is okay.
  8. After about 10-20 minutes, you'll want to turn the heat off on your cherries and let them cool. As they cool down, they start looking like the pie filling you're familiar with.
  9. In the meantime, you'll want to begin mixing your pie crust dough, if you are not using refrigerated pie crusts. (I just used ones I already had made, and had refrigerated, from a previous pie crust recipe.)
  10. Once mixed (or once your refrigerated pie crusts have thawed) roll one of your crusts out on a clean, floured surface to fit your pie dish.
  11. Transfer your pie crust to your prepared pie dish and push down into your dish a bit.
  12. I went ahead and folded over my pie crust. You can choose to do this when you have the filling already in and both pie crusts laid if you so choose to.
  13. Now that your cherry filling has cooled, pour it into your pie crust. It should be heaping over the top or you haven't used enough cherries. I should have used another half a bag, I was simply tired of pitting. lol
  14. Now pull out another pie crust, either from your box of crusts from the store, or from the mixture you just made.
  15. Roll it out, but not quite as big as you did the previous crust, as it is going on the top.
  16. Lay it out over the top of your pie.
  17. Because my first pie crust was already designed, I chose to fold my top pie crust under like a lid to my pie. I like how it ends up looking when I do this.
  18. When finished, cut slits into the top of your top crust with a sharp knife, where pie slices would normally be cut.
  19. Slide your pie in the oven and bake for about 45 minutes or until golden brown. If your pie crust edges start browning too much, cover them with small slits of aluminum foil to protect them.
  20. Finally, allow to cool a bit before serving, and I suggest using a really good pie server to remove a nice clean slice.
  21. Feel free to top with cool whip or vanilla ice cream (or both)!!
  22. Enjoy! Yummy! Yummy!
Step Five: Now add your sugar, Step Six: Mix all of your ingredients together
Step Five: Now add your sugar, Step Six: Mix all of your ingredients together | Source
Step Seven: Cook your cherries over medium heat with your sugar, water and cornstarch until thickened, See all the natural cherry juices coming out as the cherries cook?
Step Seven: Cook your cherries over medium heat with your sugar, water and cornstarch until thickened, See all the natural cherry juices coming out as the cherries cook? | Source
Step Eight: Now it's time to prepare your crust. These ares my wrapped up crusts from the dough I made yesterday (See my Homemade Flaky Pie Crust recipe), Step Nine: Roll one out with your rolling pin
Step Eight: Now it's time to prepare your crust. These ares my wrapped up crusts from the dough I made yesterday (See my Homemade Flaky Pie Crust recipe), Step Nine: Roll one out with your rolling pin | Source
Step Ten: I fold my crust to transfer it over to my pie dish, Step Eleven: Transfer crust over
Step Ten: I fold my crust to transfer it over to my pie dish, Step Eleven: Transfer crust over | Source
Step Twelve: To make it easy, I just folded over my crust into the middle. When filled it will look kinda like a roll. Continue cooking your cherries down. When finished, they will darken and the sauce will thicken.
Step Twelve: To make it easy, I just folded over my crust into the middle. When filled it will look kinda like a roll. Continue cooking your cherries down. When finished, they will darken and the sauce will thicken. | Source
Notice what the cherries look like when cooking is done.
Notice what the cherries look like when cooking is done. | Source
Step Thirteen: Pour your pie filling into your pie crust Step Fourteen: Unwrap and roll out your second pie crust
Step Thirteen: Pour your pie filling into your pie crust Step Fourteen: Unwrap and roll out your second pie crust | Source
Step Fifteen: Lay your rolled out pie crust over the top of your pie, Step Sixteen: Because I already designed my bottom crust, I'm folding over the top crust like a cover for the pie
Step Fifteen: Lay your rolled out pie crust over the top of your pie, Step Sixteen: Because I already designed my bottom crust, I'm folding over the top crust like a cover for the pie | Source
Step Seventeen: Once the top crust is ready, cut slits in it with a sharp knife to allow air to escape, Step Eighteen: Bake 40 to 45 minutes
Step Seventeen: Once the top crust is ready, cut slits in it with a sharp knife to allow air to escape, Step Eighteen: Bake 40 to 45 minutes | Source
Step Nineteen: Enjoy!
Step Nineteen: Enjoy! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 slice of pie
Calories 490
Calories from Fat180
% Daily Value *
Fat 20 g31%
Saturated fat 5 g25%
Carbohydrates 70 g23%
Fiber 8 g32%
Protein 5 g10%
Cholesterol 0 mg
Sodium 340 mg14%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of Good Food
The Sign of Good Food | Source

Personal Review

I need to remind you to put a cookie sheet under your pie as it will overflow your pie dish as it gets hot regardless of whether you have properly filled it or not.

It should take 2-3 full bags of fresh cherries from the store (or two cans of cherry filling), as you ideally want your filling to be heaping over the dish a little when covering it with your second crust.

Finally, most of the way through the baking process, I would highly suggest covering your pie with aluminum foil so it can continue cooking without the fear of it browning too much. Mine got a tad bit too brown.

This recipe can be just as delicious if you use refrigerated pie crusts, and/or canned cherry pie filling. It will just be a tad sweeter as fresh cherries are pretty tart.

The taste will also be just a tad bit different. The biggest difference though, is that you won't feel that sense of accomplishment afterward even though you can still make a delicious pie.

Note that real cherries are just a tad bit on the pricey side at the grocery store, and they will take a little bit of effort and pre-preparation on your side, but so will making your own pie crust.

I would give yourself an hour to pit two full bags of fresh cherries (though it needed another half bag at least, I just got tired of pitting).

However, you'll find that real cherries have much more flavor and are a little bit on the tart side, like traditional cherry pies.

By making your own pie crusts, you can use the ingredients you choose to make it with no flour, to make it gluten-free, to have a more cake-like thicker crust, or even to have a nice traditional flaky crust.

Whatever way you choose to enjoy it, I always suggest popping it into the microwave and nuking it for at least 30 seconds as cherry pie is always better hot.

Top it with whip cream, ice cream, or both and you'll have a truly amazing treat!

Quick Poll

What is your favorite pie flavor?

See results

© 2014 Victoria Van Ness

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    • VVanNess profile image
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      Victoria Van Ness 3 years ago from Prescott Valley

      For that picture, we just didn't have any cherries, but I still wanted to show readers what the process looked like. Fresh cherries cooked until the juices come out looks similar.

      I wanted a cherry pie, I wanted to post another recipe, and I didn't want to waste the opportunity to take pictures. Most people don't know the difference. :)

      I promise that as soon as I have more fresh cherries, I won't hesitate to take some new pictures for you!! Thank you for the comments!!

    • profile image

      Steve Turner 3 years ago

      Wow, sounds so yummy! I would like to see the other pictures you took from with the fresh cherries instead of the can ones. I am not sure my wife could tell the difference between fresh and can. I sure can! Is there a reason you put the canned pie filling in a pot on the stove? Maybe a trick I don't know about? Can't wait to show my wife that fresh cherries look just like canned cherries when you post the new pictures!! Maybe then she will see they look the same, taste the same and are just as easy to make! Thank you for the fresh cherry pies in my future!!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Cherry is my favorite pie flavor as well!!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      It really depends on what I have handy and if fresh cherries are in season. Sometimes we get lucky and get to go cherry picking and get cherries right off of the tree. I would say between canned cherry filling, fresh cherries from the grocery store and fresh cherries right off of the tree, the cherries right off of the tree are more fragrant, juicier and make a much tastier cherry pie.

      Of course, isn't right off the plant the best?! We still have fresh avocados and oranges right off the tree from Thanksgiving as well. I've been trying to come up with some recipes for those as well.

    • profile image

      Cher Larson 3 years ago

      The pie looks yummy! Cherry is my favorite. Did you make a fresh cherry pie and then a can pie filling cherry pie? Which one turned out better? I have always wanted to do a side by side taste test. Could your husband tell the difference?

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Lol Sorry. Different days, different pies. I just combined all of the pictures.

      To tell you the truth, I just downloaded all of those off of my phone a couple of days ago and had to sort through them all to put my recipes together. So pictures got combined from multiple days. :)

      My cherry pies are delicious!

    • profile image

      Charles Sinclair 3 years ago

      Stumbled upon this hub. Looks yummy! Quick question. You said you cut your cherries in half and the take the pit out. But all the cherries in all the pictures are whole round berries? Hmmmm

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Nice. Thank you! I'm working on that right now. I've already found some great Hubbers to follow. I really appreciate the great advice. :)

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Looks great and you really do a nice job of presenting your hubs. Here's the thing about HP....comments and visits from Hubbers really have nothing to do with earnings. Your earnings will come as your hubs become established in Google and start showing up online. I see you only follow 19 people....well, more comments will come if you follow more people...that's just the nature of the beast.

    • VVanNess profile image
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      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks! I'm glad you enjoyed it. :) We did too!

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      A delicious sounding and looking recipe ;another for me to save.

      Have a great day.

      Eddy.