This sweet cherry pie is just like Grandma used to make! With juicy cherries and a flaky crust, it’s perfect for any dessert lover. A slice of this pie brings back cozy memories.
I love how easy it is to whip up! Just mix the cherries with some sugar, pour them in the crust, and bake. It’s the perfect treat with a scoop of vanilla ice cream on top! 🍦
Key Ingredients & Substitutions
Sweet Cherries: Fresh cherries are best but frozen work just as well. If cherries are not in season, you can use canned cherries. Just make sure to drain them well before using to avoid a soggy pie.
Sugar: Granulated sugar gives sweetness, but you can replace part of it with brown sugar for a deeper flavor. If you need a sugar-free option, try using a sugar substitute like stevia, adjusting the amount according to the brand’s guidelines.
Cornstarch: This thickens the filling. You can swap it for tapioca starch or arrowroot powder if preferred. These alternatives work similarly in binding the juice from the cherries.
Almond Extract: This is optional but adds a wonderful flavor that complements the cherries. If you don’t have it, vanilla extract is a great substitute, giving the pie a lovely aroma without overpowering the cherry flavor.
How Do I Make Sure My Pie Crust Is Perfectly Flaky?
Getting a flaky pie crust can be a bit tricky, but with a few tips, you can achieve great results! It’s all about keeping everything cold and not overworking the dough.
- Use cold butter—cut it into small cubes and keep it chilled until ready to mix with the flour.
- Don’t overmix the dough. Just combine until it forms a shaggy dough and bring it together gently.
- Chill the rolled-out crust for about 15 minutes before filling. This helps it to maintain its shape while baking.
- For an extra crisp crust, pre-bake (blind bake) the bottom crust for 10 minutes before adding filling, especially if you’re using a lot of juicy fruit.
Easy Grandma’s Sweet Cherry Pie
Ingredients You’ll Need:
- 2 cups fresh or frozen sweet cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts) or homemade pie crust
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Time Needed:
This delightful cherry pie will take about 15 minutes for preparation and around 55-60 minutes of baking time. Plus, you’ll want to let it cool for at least 2 hours before serving for the best texture. So, overall plan for about 3 hours before you enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help get that beautiful golden crust.
2. Prepare the Cherry Filling:
In a large bowl, mix together the pitted cherries, granulated sugar, cornstarch, almond extract (if you’re using it), lemon juice, and salt. Stir gently to combine and let it sit for about 5 minutes. This helps the cherries release their juices and makes the filling nice and flavorful.
3. Prepare the Bottom Crust:
Roll out one pie crust and carefully fit it into a 9-inch pie plate. Make sure to press it gently into the edges of the dish so that it holds the cherry filling well.
4. Fill the Pie:
Pour the cherry mixture into the crust evenly. Then, sprinkle the small pieces of butter over the top; this will help to enrich the filling while it bakes.
5. Create the Top Crust:
Roll out the second crust on a flat surface. Cut it into strips about 1 inch wide. You can weave these strips over the cherry filling to make a lovely lattice pattern or just lay the entire crust over the top and cut some slits for steam to escape.
6. Seal and Brush:
Trim any excess crust from the edges and crimp them to seal the pie closed. Next, brush the top crust with the beaten egg. If you want a little extra sparkle, sprinkle some coarse sugar on top!
7. Bake the Pie:
Put your pie in the oven and bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and you can see the filling bubbling through the vents.
8. Cool and Serve:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is important for the filling to set properly. After that, slice it up and enjoy it warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if you like!
This classic sweet cherry pie is sure to bring back sweet memories of home and family gatherings, just like Grandma used to make! Enjoy every bite!
FAQ for Easy Grandma’s Sweet Cherry Pie
Can I Use Frozen Cherries for This Pie?
Yes, frozen cherries work great! Just make sure to thaw them first and drain any excess liquid. If you use them straight from the freezer, you may need to adjust the sugar slightly since frozen fruits can be sweeter when thawed.
How Can I Prevent a Soggy Pie Crust?
To avoid a soggy bottom crust, consider pre-baking it for about 10 minutes before adding the cherry filling. Also, ensuring the filling has thickened (thanks to the cornstarch) will help keep the crust crispy!
How Long Can I Store Leftover Pie?
You can store leftover pie in the refrigerator for up to 3 days. Just cover it loosely with foil or plastic wrap to keep it fresh. If you want to save it longer, you can freeze slices for up to 2 months. Just thaw in the fridge before reheating!
Can I Make This Pie Ahead of Time?
Absolutely! You can make the pie a day in advance and store it in the fridge. Let it come to room temperature before serving. If you plan to freeze it, bake the pie but don’t add the egg wash until you’re ready to bake it again after thawing.
