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Homemade Cherry Pie (With Thick Filling) with Thicker Filling

Homemade Cherry Pie (With Thick Filling) with Thicker Filling
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A classic cherry pie with a perfectly thick, sweet-tart filling and a flaky homemade crust.

Ingredients

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  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
  • 4 and 1/2 cups halved & quartered pitted fresh cherries
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • 1 large egg beaten with 1 Tablespoon (15ml) milk (for egg wash)
  • coarse sugar for sprinkling on crust (optional)

Instructions

  1. Prepare either pie crust recipe through step 5.
  2. Chill the pie dough in the refrigerator for at least 2 hours.
  3. In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together.
  4. Cover the filling.
  5. Place the filling in the refrigerator as you roll out the pie dough.
  6. On a floured work surface, roll out one of the discs of chilled dough.
  7. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
  8. Carefully place the dough into a 9-inch pie dish.
  9. Tuck the dough in with your fingers, making sure it is smooth.
  10. Use a slotted spoon to transfer the cherries into the crust.
  11. Reserve the juice in the bowl.
  12. Refrigerate the pie, uncovered.
  13. Pour the leftover juice into a small saucepan.
  14. Cook over low heat, stirring, until juice has slightly reduced and thickened, about 3–4 minutes.
  15. Cool for 5 minutes.
  16. Pour the cooled reduced juice over cherries in filling.
  17. Do your best to gently toss together.
  18. Dot the pieces of cold butter on top of the filling.
  19. Place the pie in the refrigerator while you roll out the top crust.
  20. Remove the other disc of pie dough from the refrigerator.
  21. Roll the dough into a circle 12 inches in diameter.
  22. Cut the dough into strips using a pastry wheel, sharp knife, or pizza cutter (e.g., four strips 2 inches wide and four strips 1 inch wide).
  23. Carefully thread the strips over and under one another, pulling back strips as necessary to weave for a lattice.
  24. Press the edges of the strips into the bottom pie crust edges to seal.
  25. Use kitchen shears or a small paring knife to trim off excess dough.
  26. Flute or crimp the pie crust edges.
  27. Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash.
  28. Sprinkle the top with coarse sugar, if using.
  29. Place the pie in the refrigerator for 20–30 minutes.
  30. Preheat oven to 400°F (204°C).
  31. Place the pie onto a large baking sheet.
  32. Bake for 20 minutes.
  33. Keeping the pie in the oven, reduce the temperature to 375°F (190°C).
  34. Bake for an additional 30–40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes.
  35. Place a pie crust shield on the crust’s edges after the first 20 minutes of bake time.
  36. Remove pie from the oven.
  37. Place on a cooling rack.
  38. Cool for at least 3–4 hours before slicing and serving.

Notes

Always chill your pie dough thoroughly for the flakiest crust.
Don’t skip reducing the cherry juice; it’s essential for a thick filling.
Allow the pie to cool completely for at least 3-4 hours before slicing.
Use a pie crust shield to prevent edges from burning during baking.

Find it online: https://familiesrecipes.com/homemade-cherry-pie-thick-filling/