Fresh Cherry Pie

5 from 5 votes

Fruity and sweet Pie made with fresh sweet cherries! It's so simple that you'll never want to buy store bought pie filling again!

Prep Time30

Cook Time50

Total Time1 20

Servings: 9 -in pie

Author: Maria

Pre-heat your oven to 375 F. Combine cherries and sugar in a sauce pan, heat on medium heat until juices are hot and bubbly, for about 3-5 minutes
5 Cups (690 g) fresh sweet cherries, 1 Cup (200 g) granulated sugar
Add cornstarch, vanilla extract and balsamic vinegar and mix. Continue to cook in low until thickened, about 3-5 minutes (remember that your filling will thicken further when completely cooled). Remove from heat and let cool completely
4 tablespoons cornstarch, 2 teaspoons vanilla extract, 2 tablespoons balsamic vinegar
Lightly flour your work surface and use your top crust to create flowers and leaves with cookie cutters. Then use a pizza cutter to cut even strips for the lattice. Set aside
1 package Store bought Pie crust or your favorite Pie crust recipe
Place your bottom pie crust in your ungreased 9-in pie plate. Spoon your cooled filling on top and moisten the edges of the bottom crust with water. Create your lattice using your strips, flowers, and leaves. Dot with butter, brush your lattice with egg wash and sprinkle with sugar if desired.
1 1/2 tablespoon (1.5 tablespoon) unsalted butter, 1 large egg egg + 1 tbsp milk
Place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it's browning too fast cover it with aluminum foil and bake for an additional 15 minutes or until golden brown
Let cool over a wire rack for 2-3 hours before serving

Use the ripest sweet cherries for maximum flavor and sweetness.
Let the filling cool completely before adding the top crust to prevent a soggy bottom.
Keep cornstarch stirring gentle — overcooking can make filling too thick or gluey.
Monitor crust color: cover with foil if it browns too quickly during baking.
Serve at room temperature or slightly chilled for the best texture.