All-natural, fresh, made from scratch and pure, our Classic Fresh Cherry Pie is made with our easy and popular Homemade Tart Cherry Pie Filling using fresh-picked Montmorency tart cherries and our foolproof Perfect Flaky All-Butter Pie Crust. We think our recipe is the world’s best and are confident you will agree as the taste is truly phenomenal. It will knock your socks off and everyone will rave!
For the Pie Crust
- 1 recipe Perfect Flaky All-Butter Pie Crust Pastry, recipe by Wicked Good Kitchen, for bottom crust and woven top lattice crust
For the Cherry Pie Filling
- 1 recipe Mom’s Homemade Tart Cherry Pie Filling, recipe by Wicked Good Kitchen
- 2 tablespoons (about 28 g) unsalted butter, cut into bits to dot the filling before baking, for added richness, optional
For the Pastry Wash & Sugar Topping
- 1 tablespoon (15 ml) whole milk or light cream
- 1 tablespoon (12 g) granulated cane sugar
Special Equipment & Supplies
- 9½-inch (24 cm) deep-dish glass pie plate, such as Pyrex Bakeware 9½-Inch Scalloped Pie Plate
- Parchment paper
- Fluted pastry wheel or pizza cutter, helpful to cut lattice strips
- Soft natural bristle pastry brush, to apply pastry wash
Prepare the Pie Crust Pastry: Follow recipe for Perfect Flaky All-Butter Pie Crust Pastry. Keep dough chilled until ready to roll pie crusts for bottom crust and woven top lattice crust.
Prepare the Cherry Pie Filling: Follow directions to prepare Mom’s Homemade Tart Cherry Pie Filling. Cool completely before filling and assembling pie.
Preheat Oven: Arrange oven rack in lower third of oven and preheat oven to 375ºF (190ºC) when ready to roll out dough and assemble pie.
Roll Out Dough and Cut Lattice Strips: Before rolling dough, allow chilled and wrapped dough to sit out at room temperature on work surface to soften slightly and become malleable, about 3 to 5 minutes. When ready to roll, unwrap dough disk. On lightly floured surface, with lightly floured rolling pin (or between two sheets of plastic food wrap or wax paper), roll first dough disk out to a 13-inch (33 cm) diameter circle and 1/8-inch (.32 cm) thickness. After rolling, transfer to large rimless baking sheet lined with parchment paper and return to the refrigerator until firm, about 10 to 15 minutes. This step is especially important if working in a warm summer kitchen.
Carefully transfer chilled dough to 9½-inch (24 cm) pie plate so that it drapes across the pie plate loosely. Holding the excess or outer edge of the dough, ease it in with freehand until it falls down into the center. With kitchen sheers or sharp paring knife, carefully trim the dough to create an overhang of 1½ inches (about 4 cm) that extends beyond the outer edge of the rim of the pie plate. Do not fold overhang of dough under itself as the dough will be crimped after the filling is added and the woven top lattice crust is fashioned before crimping decoratively and sealing the border or edge. Place pastry-lined pie plate into refrigerator to keep chilled while rolling out remaining dough for woven top lattice crust.
Roll remaining dough disk into a 12-inch (30 cm) diameter circle on lightly floured surface and cut into 10 ¾-inch-wide (2 cm) strips using a fluted pastry wheel, pizza cutter or sharp knife. After cutting each strip, place onto cookie sheet lined with parchment paper. Place cookie sheet in refrigerator to keep strips chilled until ready to fill pastry-lined pie plate with pie filling and assemble the woven top lattice crust.
Assemble Pie: Remove pastry-lined pie plate from refrigerator. If desired, dock (prick with a fork) the bottom crust 5 to 6 times. (This step is done to prevent an air bubble from forming under the filling during baking. My grandmother taught me this step when filling pie shells with fillings to be baked and, to this day, I never skip it.) Using rubber spatula, carefully scrape and neatly pour cherry pie filling into center of pastry-lined pie plate and then smooth the top evenly. If desired, dot the filling surface with butter.
Remove baking sheet with lattice strips from refrigerator and allow to become malleable, about 2 to 3 minutes. Decoratively weave lattice strips over filling. Trim each end slightly, if necessary, using kitchen shears or paring knife, and then gently pinch or press each strip to overhang of bottom crust to adhere. Working around perimeter of pie plate, gently fold crust overhang over and inward and, using fingers, seal all around edge. Crimp or flute edge decoratively with a good seal—such as described below.
To Create “Grand Royal Fluting” for a Decorative Edge: Working quickly with index fingers of both hands, pinch dough between fingers and up against sides of pie plate along the top edge. (To view images of this step, please see our helpful tutorial, How to Make Pie Crust Dough & Flute Pie Edge.) Continue working around the perimeter in equal increments. With one index finger, move around perimeter and gently press down in each “valley” of the fluting to ensure each valley and ridge is smooth and even.
Apply Pastry Wash and Sprinkled Sugar Topping: Working quickly, using a soft pastry brush, gently and carefully apply a thin and even layer of milk pastry wash over the surface of the pie crust pastry, both lattice and edge, taking care that it does not pool or puddle. Since small puddles of wash can cause over-browning or burning (leading to an unpleasant look, taste and texture), simply dab a corner of clean paper towel to the area to soak up any excess. Do not brush pastry wash beyond the edge or onto pie plate rim or it may burn. Before the milk dries, quickly sprinkle with sugar.
Bake the Pie: Bake in preheated 375ºF (190ºC) oven until juices are thick and bubbling in center and crust is golden brown, about 1 hour and 5 minutes, shielding edge with aluminum foil after 45 minutes to prevent excessive browning. Remove from oven and transfer to a wire rack. Cool pie completely allowing the filling to set, at least 2 to 3 hours. Slice and serve.
Serving Suggestions: Serve pie with scoops of vanilla ice cream or fresh whipped cream.
Yield: Makes one 9½-inch (24 cm) pie; 8 servings.
Prep and Cook Times Detailed:
30 minutes to prepare pastry dough
35 minutes to prepare cherry pie filling
1 to 2 hours to chill pastry dough
1 hour to cool cherry pie filling
30 to 45 minutes to roll out dough, cut lattice strips and assemble pie
1 hour and 5 minutes to bake pie
Total time does not include the 2 to 3 hours to cool pie before slicing and serving.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we highly recommend organic fresh-picked tart cherries as well as organic grass-fed butter and whole milk as well as organic granulated cane sugar.
For shopping suggestions and special equipment or supplies recommended for recipe components, please see each individual recipe.
Original Recipe Source: WickedGoodKitchen.com
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