The Best Cherry Pie Recipe Ever (video!) (2024)

FAQs

Should you Prebake the bottom crust of a cherry pie? ›

You do not need to par-bake or blind bake this bottom pie crust. Reducing the filling's juice on the stove keeps excess liquid off the bottom pie dough, plus we bake the pie for long enough that the bottom crust sufficiently cooks through.

In the end, tasters concluded that jarred Morello cherries were the only product worth using—cobblers made with the other cherry products were lackluster and bland. So why did the jarred sour cherries sweep the tasting while the frozen and canned sour cherries couldn't even beat mediocre sweet cherry products?

Not enough starches in the filling. You can use pectin, corn starch, or even flour to thicken your filling. Too much moisture in the syrup or cherries. Need to be cooked down more.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Metal Pie Plates

The champion of flaky, crisp, golden crusts, a metal pie pan is a no-frills, low-cost option every baker should have on hand.

Even whole, pitted cherries from a can often sit in dye-tinted heavy syrup, which can taste artificial and saccharine. For many bakers, frozen fruit is the ideal option for baking.

Boost cherry recipes with almond extract – often made using cherry pits, it enhances the natural flavour of the fruit.

Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. A cherry pie is not only delicious but also super pretty. The bright red filling peeking through the flaky golden crust is so lovely. There is something comforting about a slice of warm cherry pie.

Can I use canned cherries instead of fresh? ›

Can you use frozen or canned/bottled cherries? Yes! At least partially thaw the cherries before you use them, or if you use canned/bottled cherries reserve a ½ cup of juice to use in place of water.

In an oven preheated to 375 degrees F, the cherry pie should be perfectly baked in 45-55 minutes. You'll know the pie is done when the crust is golden brown and the filling is bubbling.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Bake on a pizza stone

If you don't have a baking stone, follow Dorie's advice: “I put my pie plate on a baking sheet — it catches the drips, but it also helps to concentrate the oven's heat on the base of the pan.” Frangipane adds flavor and provides insurance against soggy bottoms.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess.