Summer is a sad sight without cherries.
They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.
Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.
- Make your pie crust. Let it rest overnight to make sure it all comes together nicely.
- Pit all your cherries. Invest in a cherry pitter to make your life easier. You can use it for olives too!
- Toss together the cherry pie filling. I’m using tapioca starch but feel free to use cornstarch.
- Prepare your pie crust. Roll out the pie crust, line the pie dish, and figure out how you want the top to look so you can assemble it quickly.
- Bake! I bake it at a couple different temperatures! As a result, the bottom crust isn’t soggy and you have a solid pie!
- Cool and Serve, with vanilla ice cream.
Tips and Tricks:
- I always make the pie crust the night before. This breaks up some of the work and the next morning you can just throw together the filling ingredients and spend time making a pretty crust, if you’re into that sort of thing.
- Buy a cherry pitter! Do yourself a favor and invest in a cherry pitter. If you buy a cheap one, you’ll buy it twice. Trust me from experience!
- Egg wash is important. You want that golden brown crust!
- Embrace all the cherries. If your cherries are a lil’ soft or not exactly perfect, that’s ok!
- Eat it with ice cream. Always, no exceptions.
- 2 pounds cherries, pitted and halved
- 1/4 cup tapioca starch, or 3 tablespoons corn starch
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat the oven to 400 degrees F. In a medium bowl, mix cherries, tapioca starch, white sugar and brown sugar, cinnamon and salt.
- Per the instructions above, add the filling to the pie crust. Crimp the edges, brush the edges with egg wash and transfer to a baking sheet. I like using a baking sheet because sometimes pies bubble over and I find it easier for transporting to and from the oven. Bake for 20 to 30 minutes, checking on it periodically.
- Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
- Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away.
Did you make this recipe? Let me know on instagram!
Looking for more pie recipes? Here are some of my favorites: