Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries as it is easier to control how sweet the pie eventually becomes and also eventually translates to a sharper taste. Morello cherries are one of the most common kinds of cherry used, but others, like the native black cherry, are also occasionally utilized.
This cherry pie recipe is a tried and true taste of heaven in every bite. With fresh cherries and a flaky pie crust, it’s a staple at family dinners. Serve warm topped with vanilla ice cream for a comfort food you’ll want to serve often.
- 1 cup sugar (1¼ cup if using sour cherries)
- 4 cups fresh pitted cherries
- ½ teaspoon ground cinnamon
- ¼ cup flour
- pastry for a double crust pie
- Mix the sugar, cherries, cinnamon and flour together.
- Pour mixture into a pastry-lined 23 cm pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
- Brush top of crust with milk and sprinkle with sugar.
- Bake at 220°C for 25 minutes, then reduce heat to 175°C and bake for an additional 25 to 30 minutes.