An Award-Winning Homemade Cherry Pie to Highlight the Summer Harvest.
Nothing captures summer like a homemade cherry pie, leading to the creation of a double-crusted cherry pie recipe named “The Cherry Picker’s Pie.”
I strive to keep my recipes wholesome and simple, and this pie is no exception. Inspired by countless vintage cookbooks, I aimed to create an authentically traditional cherry pie recipe. Using freshly harvested sweet cherries at their seasonal peak, I avoided anything syrupy from a can.
The filling is delightfully thick and jammy, with hints of warm vanilla and brown sugar, all encased between two flakey, buttery crusts, see my recipe for homemade double pie crust here.
Despite not being an avid baker, I was particularly proud of this cherry pie. On a whim, I entered it into a cherry pie contest in the Hudson Valley area of New York. To my amazement and honor, “The Cherry Picker’s Pie” earned the title of first runner-up. So, don’t be daunted. If I can do it – so can you.
Each slice of this pie is reminiscent of a romantic, idyllic, slow summer day at the orchard. This pie stands as a testament to the seasonal gifts of summer and is poised to become an heirloom recipe to grace your summer table.
Need a Double Pie Crust?
Seeing as though a pie is only as good as its crust, if you need an easy and simple double pie crust recipe, see my Buttery, Flaky Double Pie Crust, complete with helpful tips.
Show me on Instagram!
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). That support allows me to continue to share my recipes with you. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. I sincerely appreciate all the love that has been given to this little blog of mine. Thank you.
Equipment
- 1 9 -inch pie pan
Ingredients
- 1 pastry for double pie crust use your favorite or see my recipe for Buttery, Flaky Double Pie Crust
- 4 cups sweet whole cherries, pitted from about 2 ½ pounds unpitted
- 4 tbsp cornstarch spooned and leveled
- 1/3 cup brown sugar, loosely packed
- 1/3 cup granulated sugar, plus more for sprinkling
- 1/8 tsp fine sea salt
- 1 tbsp lemon juice from approx half a lemon
- 2 tsp vanilla extract
- 1 tbsp cold unsalted butter, cubed
- 1 egg yolk for egg wash
- 1 tbsp milk or water for egg wash
- coarse sugar optional
Instructions
- Have your pie dough already prepared into two discs and keep them chilled in the refrigerator before proceeding.
- Halve the pitted cherries and quarter any that are soft and overly ripe.
- Gently mix the cherries, cornstarch, brown and granulated sugars, salt, lemon and vanilla together. Continue to stir and fold until well mixed, taking care not to mash the cherries.** Allow the mixture to sit room temperature while you roll out the bottom pie pastry – this will allow time for the flavors to meld and for the natural juices to release.
- Remove one pie pastry from the refrigerator and allow it to sit undisturbed for 2-3 minutes before rolling it out. Lightly dust a work surface and rolling pin with flour. Roll the pastry out large enough to line a pie pan with about an inch or two overhang. Gently press the pastry into the pan without stretching it. Randomly prick the bottom of the pastry with the tines of a fork to allow for steam to release during baking. Evenly sprinkle the pastry bottom with granulated sugar to help make a light barrier, abut ½ teaspoon.
- Using a slotted spoon, add the cherries to the pie pan. Don't discard the juices remaining in the bowl, we'll reduce that. TIP: Allow the excess juice to spill through the slotted spoon, however keep in mind you also want to add some juices to the pie, so don't worry about removing all the juice in each spoonful, just the immediate excess that spills out quickly.
- In a medium saucepan over low-medium heat, add 1/4 cup of the reserved juices. Reduce until slightly thick, but still pourable, about 2 minutes. You'll know it's the right consistency when you run a wooden spoon or spatula through the mixture and it briefly stays separated before slowly running back together.
- Pour the reduced mixture over the cherries, gently lifting and mixing, as best as possible.
- Dot with 1 tablespoon cubed and cold butter. Place the pie in the refrigerator as you roll out the second dough. If you'd like to make a lattice, see the link in notes first for a how-to guide.
- Allow the pie pastry to sit undisturbed for 3-4 minutes before rolling it out about 1-2 inches larger than the pie pan. Add it to the pie in either a lattice style or by adding as-is, crimping and folding the edges together and making a few slits on top to release the steam. Place the pie back in the refrigerator while the oven preheats.
- Place an empty baking sheet on the lowest tier of the oven and preheat to 400 F.
- Right before baking, beat an egg yolk with 1 tablespoon of milk or fresh water to make an egg wash. Lightly brush a thin layer on the top of the pie. Sprinkle with coarse sugar, if desired.
- Bake on the baking sheet for 20 minutes, then reduce the temperature to 375 F. for an additional 30-40 minutes, or until deeply golden. Taking care to not let the edges burn, use foil if needed to cover the edges.
- The hardest part is letting it rest at least 4 hours before slicing. The contents need to set before serving. Consider serving with a generous scoop of vanilla ice cream.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
One Comment
Pingback: