Description
Ina Garten’s cherry pie delivers classic American dessert perfection with sweet-tart cherries nestled in a buttery, flaky crust. Homemade comfort shines through each slice, promising pure deliciousness that will make guests beg for seconds at any gathering.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs (680 grams) fresh, sour cherries or 3 (14.5 ounces/410 grams) cans of cherries, or 8 cups of frozen cherries
- 1 large egg white, beaten with a fork
Thickening and Sweetening Ingredients:
- ¾ cup (150 grams) granulated sugar
- ⅓ cup (40 grams) cornstarch (or 6 tablespoons if using frozen cherries)
- 2 tablespoons lemon juice
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
Crust and Topping:
- Homemade or ready-made pie crust
- Granulated sugar, for sprinkling on top
Instructions
- In a large saucepan, merge 680 grams (1.5 pounds) of pitted and halved fresh cherries with 150 grams (3/4 cup) of granulated sugar and 30 milliliters (2 tablespoons) of fresh lemon juice. Simmer over medium heat until cherries release their natural juices.
- Extract cherries from the liquid, keeping the syrup in the pan. Whisk 40 grams (1/3 cup) of cornstarch with a small portion of the reserved juice until completely smooth and lump-free.
- Return cornstarch mixture to the saucepan, stirring continuously until the liquid transforms into a thick, glossy consistency. Gently fold the thickened sauce over the cooked cherries and set aside to cool.
- Drain liquid from three 411-gram (14.5 ounces) cans of preserved cherries, reserving 80 milliliters (1/3 cup) separately. Combine the reserved liquid with additional cornstarch.
- Transfer the cherry liquid to the saucepan, incorporating 150 grams (3/4 cup) of sugar. Bring the mixture to a gentle simmer, stirring until it reaches a smooth, viscous texture.
- Incorporate 30 milliliters (2 tablespoons) each of unsalted butter and lemon juice into the sauce. Carefully fold the prepared cherries into the mixture and allow to cool completely.
- Defrost 1.9 kilograms (8 cups) of frozen cherries in a saucepan over medium heat, allowing approximately 10-15 minutes for juice extraction. Adjust cornstarch to 90 grams (6 tablespoons) and sugar quantity based on fruit’s natural sweetness.
- Preheat the oven to 204 degrees Celsius (400 degrees Fahrenheit). Prepare a 23-centimeter (9-inch) pie dish and roll out pie crust to approximately 30 centimeters (12 inches) in diameter.
- Carefully transfer the first crust layer into the pie dish. Distribute the cherry filling evenly, optionally sprinkling ground cinnamon and dotting with small butter fragments for enhanced flavor.
- Roll out the second crust, creating either a decorative lattice pattern or a complete top layer. If using a full crust, create a small steam vent to prevent pressure buildup.
- Seal the pie’s edges by pressing crusts together, creating an elegant crimped border. Brush with beaten egg white and sprinkle granulated sugar for a golden, glistening finish.
- Bake for 40-45 minutes, protecting the crust with aluminum foil if browning occurs too rapidly, typically around 25 minutes into baking.
- Allow the pie to cool completely on a wire rack for several hours, enabling the filling to set properly. Serve at room temperature or slightly chilled, cutting into neat slices.
Notes
- Prep ahead by making cherry pie filling and crust days before baking, keeping ingredients fresh in the refrigerator.
- Freeze entire baked pie for convenient storage, allowing enjoyment of homemade dessert weeks later.
- Separate freezing options work perfectly for filling and crust, maintaining optimal texture and quality.
- Thawing frozen pie overnight in refrigerator ensures gentle temperature transition and preserves delicate flavors.
- Room temperature serving enhances the pie’s rich taste, letting sweet cherry essence shine through.
- Refrigerate leftover pie slices in sealed container up to 3-4 days for continued deliciousness.
- Warm slightly before serving chilled pie to revive its original freshly-baked warmth and appeal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 16 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg