Cherry pie is the epitome of comfort food, blending timeless charm with undeniable flavor. Yet, fruit pies can be notoriously tricky, with many home bakers unsure how to achieve the perfect balance of sweetness and structure.
Cherries, like most fruits, have a high water content, making it a challenge to thicken the filling just right. This recipe simplifies the science, ensuring flawless results every time.
With its easy checkerboard crust and rich cherry filling, this dessert is more than just a recipe—it’s a celebration of flavor and technique.
The Secret to Perfect Fruit Desserts
Fruit desserts, especially pies, often come with the challenge of mastering texture. The key is in understanding the role of sugar and starch. Unlike other recipes that may leave room for guesswork, this cherry pie nails the ratios of fruit, sugar, and tapioca starch for a filling that’s thickened to perfection.
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This recipe eliminates the guesswork for bakers looking to create a standout dessert without frustration.
The simple checkerboard crust adds visual appeal while delivering double the crispy, flaky texture. It’s the kind of pie that’s perfect for gatherings, impressing guests with both its taste and presentation.
Why This Cherry Pie Stands Out
Unlike many dessert recipes, this one avoids common pitfalls by being precise. The use of tapioca starch ensures the filling gels beautifully without becoming overly thick or runny.
Here’s why this cherry pie is a standout option for your recipe collection:
- Reliable Results: The instructions are clear, eliminating the trial and error often associated with fruit pies.
- Perfect for Any Occasion: Whether it’s a family dinner or a summer barbecue, this dessert is versatile and always a hit.
- Adaptability: The recipe includes tips for turning it into cobblers, crisps, or even blueberry pie, allowing you to experiment with other fruits.
Tips for Customizing the Recipe
This classic cherry pie can be easily adapted to suit different preferences or dietary needs. Here are some simple ideas to elevate your baking game:
- Substitute the Crust: Use a gluten-free pastry crust if you’re catering to dietary restrictions.
- Add Flavor Enhancers: A splash of almond extract in the filling complements the cherries beautifully.
- Try a Different Fruit: Swap cherries for blueberries or peaches to create exciting variations, as suggested in the recipe’s mix-it-up section.
These small tweaks make the recipe accessible to everyone while keeping it delicious and reliable.
The Perfect Dessert for Every Baker
This recipe is more than just instructions—it’s an invitation to create a dessert masterpiece. With clear steps, science-backed methods, and room for creativity, it’s ideal for both seasoned bakers and those trying their hand at fruit pies for the first time.
The tart-sweet balance of the cherry filling combined with the buttery, golden crust is a guaranteed crowd-pleaser. It’s the kind of dessert that turns any meal into a celebration, leaving guests asking for the recipe.
Make It Your Go-To Fruit Pie Recipe
Whether you’re making the classic cherry pie or exploring the variations, this recipe is a must-have for your collection. Its versatility, foolproof design, and incredible flavor make it the perfect choice for anyone looking to master the art of fruit desserts.
Classic Cherry Pie Recipe
Equipment
- 9-inch glass pie plate
- Ruler and pastry wheel
- Baking sheet
- Digital thermometer (optional)
Ingredients
For the Crust:
- 1 recipe No-Stress All-Butter Pastry Crust rolled and folded, not divided
For the Filling:
- 6 cups whole cherries or 5 cups/28 ounces frozen cherries, thawed but not drained
- 2 tablespoons freshly squeezed lemon juice
- 1 cup sugar
- ¾ teaspoon kosher salt
- ⅓ cup plus 1 teaspoon tapioca flour
For the Egg Wash:
- 1 large egg
- 1 large egg yolk
- 1 tablespoon heavy cream
- ⅛ teaspoon kosher salt
To Serve:
- whipped cream optional
Instructions
- Prepare the Dough: Roll the larger portion of dough into a 10-by-15-inch rectangle and transfer it to a baking sheet. Roll the smaller portion into a 13-inch round and transfer it to a 9-inch glass pie plate. Fold the excess dough over the edge to create a simple border. Cover both and refrigerate for at least 2 hours or up to 24 hours.
- Prepare the Filling: If using fresh cherries, wash, pit, and optionally reserve the pits for whipped cream flavoring. Toss the cherries with lemon juice, sugar, salt, and tapioca flour in a medium bowl until evenly combined. Pour the mixture into the chilled pie shell and refrigerate.
- Create the Lattice Top: Cut the chilled dough rectangle into thirty 10-by-½-inch strips. Lay the strips over the pie in a checkerboard pattern, folding back alternate strips to create a lattice. Trim the excess dough, tuck it under the edge of the crust, and refrigerate until firm and cold, at least 30 minutes.
- Preheat and Prepare for Baking: Adjust the oven racks so one is in the lower-middle position and the other in the topmost position. Preheat the oven to 400°F.
- Brush and Bake the Pie: Whisk together the egg, egg yolk, cream, and salt for the egg wash, then brush it over the pie. Bake on a parchment-lined baking sheet for 75 minutes or until the juices bubble in the center, with an internal temperature of 213°F. Halfway through, place an empty baking sheet on the top rack to shield the pie from over-browning.
- Cool the Pie: Let the pie cool to 85°F before slicing (about 3 hours in a cool kitchen or up to 4 hours otherwise).
- Serve: Slice and serve with dollops of Make-Ahead Whipped Cream. Leftovers can be stored for 3 days at room temperature or reheated in a 350°F oven for 10 minutes to restore crispiness.
Notes
- Blueberry Pie: Replace cherries with 20 ounces (3¾ cups) fresh or frozen wild blueberries and 8 ounces (2 cups) additional blueberries. Adjust salt to ½ teaspoon.
- Cherry or Blueberry Cobbler: Pour the filling into a 7-by-11-inch dish and top with Buttermilk Biscuits. Bake at 400°F for 45 minutes.
- Peach Cobbler or Crisp: Replace cherries with 28 ounces (4½ cups) sliced fresh peaches. Proceed as directed for cobblers or crisps.
- Tapioca starch is essential and cannot be substituted with cornstarch or arrowroot.
- Ensure the pie cools adequately before slicing for proper gel formation.
- For alternative toppings, consider using tangy Lemon Chantilly or a scoop of Double-Vanilla Ice Cream.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.