This cherry pie recipe will yield the PERFECT cherry pie every time. And yes, I am taking the shortcut of buying ready-made pie crust. But promise me you’ll buy fresh cherries!
The PERFECT Cherry Pie
This recipe will yield the perfect cherry pie, every time…and yes, I’m taking the shortcut of buying pre-made pie crust!
- 1 package frozen pie crust 2 crusts
- 6 cups fresh bing cherries pitted, stemmed, and quartered
- 1 cup turbinado sugar
- 1/4 cup arrowroot powder
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp unsalted butter cut into small pieces
- 1 egg whisked with 1 tbsp water
- 1 tbsp turbinado sugar to sprinkle on top of the lattice
Preheat to 425F.
Thaw your crust overnight in the refrigerator.
Roll out your first pie crust so it is ~1/8″ thick. Chill in the refrigerator while you prepare the filling.
Add the cherries, sugar, arrowroot powder, lemon zest, and lemon juice to a large bowl. Mix well.
Roll out your second pie crust so it is ~1/8″ thick. Cut 1.5″ strips (You want 7 strips.)
Add your cherry mixture to the chilled pie shell.
You will start your lattice from the center. Place one strip across the center of your pie. Place one piece on each side so they are evenly spaced. Fold the center strip in half so you can place your first strip in the opposite direction over the other two strips. Unfold the center strip over the orthogonally placed strip. Repeat and alternate the strips you fold until the pie is covered.
Fold over the excess bottom crust over the lattice by pinching them together. Crimp them as fancy as you’d like.
Place a small piece of butter between the lattice; in the gaps. Brush the top of the lattice with egg wash. Sprinkle with the 1 tbsp of turbinado sugar.
Bake for 20 minutes, then drop the temperature to 400F, and bake for about 40 minutes until the crust is golden and the filling bubbles. If the crust browns too quickly, you can cover tent the pie with foil.
Serve at room temperature. You do not want to serve this one hot…it will burn!