Cherry Pie


by: Smiley Day

Because cherries release less liquid when baked than, for instance, blueberries, they can be baked raw in a pie without too much liquid accumulating. However, toss the cherries with cornstarch, which thickens the liquid they release as they cook. It is important that the pie get very hot - cherry juice should bubble up through the slits in the top - to cook the cornstarch, otherwise it won't thicken properly. The pie should be allowed to sit for 3 hours after it comes out of the oven so the fruit filling can set.


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serves: 1

1 cup cake flour

1 cup all-purpose flour

1/2 teaspoon salt

3/4 cup cold butter (cut into 1/3-inch cubes)

7 tablespoons water (or heavy cream, or 2 eggs, lightly beaten)

2 tablespoons additional liquid (or 1 egg white, if dough is too dry)

5 cups Bing (or sour cherries, pitted, or three 12-ounce

5 bags frozen pitted cherries, thawed, about cups)

1/2 cup sugar (if using Bing cherries, 3/4 cup if using sour cherries, plus more for the pie top)

3 tablespoons cornstarch

2 tablespoons lime juice (1 to 2 limes) (optional)

1 egg yolk

1 whole egg


Nutrition Facts
Cherry Pie

Servings Per Recipe: 1

Amount per Serving

Calories: 3420

  • Total Fat: 142.5 g
  •     Saturated Fat: 88.2 g
  •     Trans Fat: 5.6 g
  • Cholesterol: 366 mg
  • Sodium: 2493.7 mg
  • Total Carbs: 516.6 g
  •     Dietary Fiber: 26.6 g
  •     Sugars: 247 g
  • Protein: 35.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Butter a 9- to 10-inch pie dish and unroll or unfold a sheet of pastry dough over the pie dish.

2.  Use the sido of your forofinger to push tho dough into the comers of tho pie dish.

3.  Toss the cherries with the sugar, cornstarch, and lime juice.

4.  Spread the cherries in the pan so they come level with the top of the pie pan. Place the frozen round of pastry dough over the pie and let it soften.

5.  Trim the pastry dough around the pie so both the top and bottom crusts stick out about 1 inch from the rim.

6.  Lift up the edge of the pastry dough and fold under the excess. Pinch it all around the ple to form a thick border.

7.  Use the side of a finger to gently press the pastry dough at an angle to form a fluted edge.

8.  Brush the crust with egg wash and sprinkle it with granulated sugar.

9.  Make slits in the top crust to allow steam to escape.

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