Cherry pie filled with ripe sweet cherries is a summer favorite.
What makes the recipe work is to not add too much sugar.
The cherries are already naturally sweet.
Elise Bauer
We also add some almond extract to the filling.
The Best Cherries for Pie
Look for dark, sweet Bing cherries for this pie.
verify your cherries are firm and plump.
Elise Bauer
Avoid cherries that look shriveled or blemished.
Frozen cherries can also be used to make pie.
Just let them thaw completely in a colander before making your pie.
Elise Bauer
Those pits can be rather time consuming to remove."
Make Ahead Instructions for Cherry Pie
Good news!
Cherry pie is best made ahead and cooled completely to room temperature before serving.
Elise Bauer
Freeze for up to three months, then thaw overnight in the refrigerator.
Love Cherries?
Toss until the cherries are well coated with the sugar and other ingredients.
Elise Bauer
On a lightly floured clean surface, roll out the bottom crust.
Form it into a 9- or 10-inch pie pan.
Place in the refrigerator while you roll out the top crust.
Elise Bauer
Roll out the top crust to about the same size as the bottom crust.
Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate.
(Leave any excess liquid behind.)
Elise Bauer
Dot with small dabs of butter.
Cover with the top crust.
Crimp to seal the edges together.
Chill the pie for 30 minutes before cooking.
In a small bowl, whisk the egg with a tablespoon of water or milk.
Use a pastry brush to brush over the top crust.
Sprinkle the top with coarse sugar.
