Sweet Cherry Pie

This post was originally published at Honest Cooking

I’ve been hearing a lot about how wonderful tart cherries are for just about everything.  I’d be perfectly happy to line my pantry with tart cherry jam, make classic French clafoutis, or infuse a sweet liqueur–problem is, I simply can’t find them (and if you’ve been following our facebook page–click over to come join us–you know I’ve been whining about it there).  I’ve been keeping my eye out, with the hopes of making the ideal cherry pie before summer’s gone, but luck has not been on my side.

Meanwhile, I’ve been buying loads of sweet cherries, and I wondered if it would really be such a sin to make cherry pie using this bounty.  Shouldn’t delicious cherries simply beget delicious pie?   Yes they should…and they do.  

(If you were wondering what I used all that pie crust for in my last post, here’s your answer!)

So:  don’t think you can’t make amazing cherry pie without tart cherries. (But if you find any, please do let me know where!)

Sweet Cherry Pie adapted from the L.A. Times

  • 6 cups sweet cherries (about 3 1/2 pounds or 1.5 kilos)
  • 2/3 cup (134g) sugar
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon vanilla extract
  • Juice of one lemon
  • Prepared sweet pie crust for 1 double-crust pie (I used the crust I talked about in this post).
Preheat the oven to 350F/175C. 
Pit and stem the cherries.  In a large bowl, whisk together the sugar and cornstarch. Add the cherries, and stir well to coat with the sugar-cornstarch mixture. Stir in the vanilla extract and the lemon juice.

Roll out slightly more than half of the dough and use it line a 9 inch (about 22cm) pie pan. Pour in the cherry mixture. Roll out the remaining dough and place it over the the pan. Press the edges together to seal. Cut several slits through the top crust to vent.

Bake for 1 hour and 15 minutes, or until the crust is golden and the filling is bubbling. Rotate halfway through for even baking.

 Notes:  In adapting this recipe, I used the juice of lemon to ensure that the sweet cherries did not turn cloying in the finished pie. You might consider using almond extract instead of vanilla extract, as almonds (which are related to cherries) have a natural affinity for this fruit.
Update:  Since writing this post, I DID find those elusive tart cherries.  But I used them for jam!

11 thoughts on “Sweet Cherry Pie

    • Ha ha! Yes, I realized I didn’t get the pies “good side” only later on. You’ll see some creative cropping over on the original post on Honest Cooking. I still can’t get the nice scalloped edge to work out for me either. I guess I’ll just have to make more pies to get this right.

  1. I don’t have cherries and the market is over today, but I feel I will have to make a fruit pie today! Yours looks so seducing… I know sweet cherries can be wonderful too, especially if you add some lemon juice to “wake them up” (although as a person crazy for tart fruits, I might be biased here…). The almond essence idea sounds great: I know cherry pits have almond taste and when one puts too much of them in a cherry-infused vodka, the result will be very “almondy”.

    • Thanks Sissi! I only didn’t do almonds because my younger son is under 2 and the pediatrician says no nuts until then. I’m sure in 10 years the advice will change re when to introduce nuts, but we go with what we’re given I guess. I love the almond flavor myself so I will definitely be making that variation next year.

  2. I have yet to make a cherry pie, but my fiance’s brother has requested one, so I will tackle that eventually. I’ll be coming back here when I do!

  3. OMG that pie looks delicious!! I love all your pics!! I only wish mine would come out half as good as yours! Cherries are my fave fruits during this time of the year! Thanks for sharing! I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: http://shecooksandheeats.wordpress.com/. And of course! Any advice would be great 🙂

  4. Pingback: Homey Tomato Cheddar PieThree Clever Sisters

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