Tart cherry pie is a delightful treat that blends sweet and tangy flavors in a flaky crust. This easy recipe is perfect for family gatherings and is sure to impress everyone. The juicy cherries create a satisfying filling that’s both refreshing and indulgent.
Table of Contents
Classic Tart Cherry Pie Recipe
Why You’ll Love This Tart Cherry Pie
This tart cherry pie is a crowd-pleaser with its vibrant flavor and stunning color. It’s not just delicious; it’s also simple to make, using fresh or frozen cherries. Every bite offers a burst of juicy sweetness that perfectly complements the buttery crust. Plus, it’s a fantastic way to enjoy seasonal fruit!
Ingredients for Tart Cherry Pie
To create this scrumptious tart cherry pie, you will need the following ingredients:
- Fresh or frozen tart cherries
- Granulated sugar
- All-purpose flour
- Salt
- Unsalted butter
- Ice water
- Pie crust ingredients (or store-bought crust)
Equipment Needed for Tart Cherry Pie
Gather these essential tools to set yourself up for success:
- Mixing bowls
- Rolling pin
- 9-inch pie pan
- Baking sheet
- Oven mitts
How to Make Tart Cherry Pie
Preparing the Pie Crust
Start by preparing your pie crust, either from scratch or store-bought. If making from scratch, combine flour, salt, and butter until crumbly. Gradually add ice water until the dough forms. Roll it out on a floured surface and fit it into your pie pan.
Making the Tart Cherry Filling
Next, pit and slice your cherries if using fresh ones. In a bowl, combine the cherries with sugar, flour, and a pinch of salt. This mixture will create a luscious filling that’s bursting with flavor.
Assembling and Baking the Pie
Once your filling is ready, pour it into the prepared crust. Cover it with a second layer of crust, creating slits for steam to escape. Bake at 375°F (190°C) for about 45 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for the Perfect Tart Cherry Pie
For a perfectly baked pie, make sure your cherries are well-drained if frozen. Additionally, brushing the crust with an egg wash gives it a lovely golden sheen. Let the pie cool before slicing to allow the filling to set.
Variations and Serving Suggestions
Feel free to mix things up by adding other fruits like blueberries or raspberries. Serve your tart cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs wonderfully with a cup of warm coffee!
Storing and Reheating Tart Cherry Pie
Store leftover tart cherry pie in the refrigerator, covered, for up to five days. To reheat, pop it in the oven at 350°F (175°C) for about 15 minutes. Enjoy it warm for a truly comforting treat!
FAQs
What ingredients do I need for tart cherry pie?
You will need fresh or frozen tart cherries, sugar, flour, salt, and butter, along with pie crust ingredients. You can also use store-bought crust for convenience.
How do I make tart cherry pie step by step?
Start by preparing your pie crust, then make the cherry filling by combining cherries with sugar and flour. Assemble the pie and bake until golden brown and bubbly.
Can I make tart cherry pie ahead of time?
Yes, you can prepare the pie ahead of time and store it in the refrigerator. Just reheat before serving for the best taste.
How should I store leftover tart cherry pie?
Store leftover pie in the refrigerator, covered, for up to five days. Reheat in the oven before serving for a warm treat.
Related Recipes to try
Conclusion
Making tart cherry pie is not only a rewarding experience but also a delicious way to celebrate the flavors of summer. Don’t forget to check out some creative ideas on Pinterest for inspiration on how to serve your pie or variations to try. Get ready to enjoy a slice that’s simply irresistible!
Tart Cherry Pie: A Delightfully Sweet Indulgence
Equipment
- large bowl
- pastry blender
- Rolling Pin
- 9-inch pie plate
- baking sheet
- wire rack
Ingredients
- 2.5 cups all-purpose flour plus more for dusting
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 1 cup (2 sticks) unsalted butter cold, cut into cubes
- 0.5 cup ice water
- 6 cups fresh or frozen tart cherries pitted
- 0.75 cup granulated sugar adjust to taste
- 0.25 cup cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon unsalted butter cut into small pieces
- 1 tablespoon milk
- 1 tablespoon granulated sugar for sprinkling
Instructions
- Prepare the pie crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerat
- Prepare the cherry filling: In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat the cherries evenly. Let stand for 15 minutes.
- Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Pour the cherry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
- Create the top crust: Roll out the second disc of dough. You can either place it as a full top crust, cutting vents, or cut it into strips for a lattice top. Place the top crust over the filling. Crimp the edges to seal. In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over the top crust. Sprinkle with granulated sugar.
- Bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
- Cool and serve: Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
