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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, perfect for any occasion.

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)
  • optional: coarse sugar for sprinkling on crust

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

Notes

Ensure pie dough is thoroughly chilled for best results.
Don’t skip the step of reducing the cherry juice; it’s crucial for a thick filling.
Cool the pie completely (3-4 hours) before slicing to allow the filling to set.
Use a pie crust shield to prevent the edges from burning during baking.

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