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Homemade Cherry Pie (With Thick Filling) with Thicker Filling

Homemade Cherry Pie (With Thick Filling) with Thicker Filling
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This beginner-friendly recipe features a deliciously flaky crust and a perfectly thick, luscious cherry filling.

Ingredients

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  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
  • 4 and 1/2 cups halved & quartered pitted fresh cherries
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. Prepare either pie crust recipe through step 5.
  2. Chill the pie dough in the refrigerator for at least 2 hours.
  3. In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together.
  4. Cover the filling and place it in the refrigerator.
  5. On a floured work surface, roll out one disc of chilled dough.
  6. Keep the other dough disc in the refrigerator.
  7. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
  8. Carefully place the dough into a 9-inch pie dish.
  9. Tuck the dough in with your fingers, making sure it is smooth.
  10. Use a slotted spoon to transfer the cherries into the crust.
  11. Reserve the juice remaining in the bowl.
  12. Refrigerate the pie, uncovered.
  13. Pour the leftover juice into a small saucepan.
  14. Cook over low heat, stirring, until the juice has slightly reduced and thickened, about 3–4 minutes.
  15. Cool the reduced juice for 5 minutes.
  16. Pour the cooled, reduced juice over the cherries in the pie filling.
  17. Do your best to gently toss the cherries and juice together.
  18. Dot the pieces of cold butter on top of the filling.
  19. Place the pie in the refrigerator.
  20. Remove the other disc of pie dough from the refrigerator.
  21. Roll the dough into a circle 12 inches in diameter.
  22. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips.
  23. Carefully thread the strips over and under one another to create a lattice.
  24. Pull back strips as necessary to weave the lattice.
  25. Press the edges of the strips into the bottom pie crust edges to seal.
  26. Use kitchen shears or a small paring knife to trim off excess dough.
  27. Flute or crimp the pie crust edges.
  28. In a small bowl, beat 1 large egg with 1 Tablespoon (15ml) milk to create an egg wash.
  29. Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash.
  30. Sprinkle the top with coarse sugar, if using.
  31. Place the pie in the refrigerator for 20–30 minutes.
  32. Preheat oven to 400°F (204°C).
  33. Place the pie onto a large baking sheet.
  34. Bake for 20 minutes at 400°F (204°C).
  35. Keeping the pie in the oven, reduce the temperature to 375°F (190°C).
  36. Bake for an additional 30–40 minutes.
  37. The pie is done when the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes.
  38. After the first 20 minutes of bake time, place a pie crust shield on the crust’s edges to prevent over-browning.
  39. Remove pie from the oven.
  40. Place on a cooling rack.
  41. Cool for at least 3–4 hours before slicing and serving.

Notes

Always ensure your pie dough is very cold for a flaky crust.
Don’t overwork the dough; handle it gently.
Let the pie cool completely to ensure the filling sets perfectly.
A pie crust shield helps prevent the edges from burning.

Nutrition

Find it online: https://pinchofwarmthbakes.com/homemade-cherry-pie-thick-filling/