I just don’t! I do love fruit, but if you’re going to splurge on dessert, make it count with chocolate, caramel, and/or peanut butter. But my Grandma Moon makes one the only pies I look forward to. Cherry.
This isn’t your grab-a-can-of-cherry-pie-filling-and-slop-it-in-a-pan cherry pie, this is the next level. She made this every Thanksgiving and it’s insta-nostalgia for me. Every time I make this, people ask for the recipe. The ingredients list is so simple, but it’s so much better than your average cherry pie. Make your own crust here for a completely homemade cherry pie.
Make the cherry filling. I love this stuff. I lick the spoon clean, and usually run my finger along the pan once it’s cooled to lick all of that too. I even turned some extra that I had one time into cute little Cherry Cheesecake Bites. Cutest party dessert ever.
After you’ve egg-washed and sugared your crust, cut it into strips.
The first time I latticed a pie crust, I just started laying all of the layers one direction, then did all the others on top. That didn’t work, it wasn’t truly latticed!
SO, to truly lattice, you alternate directions and weave. Weaving is the key. You start with the longest strips in the middle of your pie crust in one direction. Then grab the second longest strip and lay it in the other direction so they form an ‘X’. Whatever you do, make sure you do the opposite of what you’ve just done: if you just went over a strip, make sure you go under the next one. Up to this point, you’ve just let the ends of the strips hang off the edges of the pie pan. Snip the hanging edges off, and work the ends into the perimeter.
Whipping cream or ice cream is a must. I’m from the South where we eat Bluebell Homemade Vanilla with our pie. I use whipping cream out here because other brands of vanilla just don’t do it for me. Trust me, once you go Bluebell, you just don’t mess around. My favorite is to add a couple drops of almond extract to the cream, especially with this pie. The cherry and almond combination is heaven-sent.
- 2 pie crusts
- coarse decorating sugar
- 1 egg, beaten
- 1/2 c cherry juice (from can or jar of cherries)
- 1/2 c sugar
- 3 T flour
- 1/8 t salt
- 2 T butter
- 2 c pitted cherries
- 2 pie crusts
- 1 c heavy whipping cream
- 2 T granulated sugar
- 1/2 t almond extract
- Preheat oven to 450.
- In saucepan, heat cherry juice and sugar until simmering.
- Whisk in flour quickly until all dissolved and mixture has thickened.
- Remove from heat and mix in salt and butter.
- Lay first pie crust out in pie plate. Place cherries on pie crust, pour cherry juice mixture over cherries.
- Brush beaten egg over second pie crust, then sprinkle with coarse decorating sugar. Cut into strips with pizza cutter or serrated pastry cutter. Lattice second pie crust on top of pie, working ends into perimeter. Brush perimeter with egg wash.
- Bake pie at 450' for 10 minutes.
- Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours.
- Make whipping cream right before serving by beating cream with sugar and almond extract until stiff peaks form.
This recipe is for a standard pie plate. If you have a deep dish pie plate (pictured), 1 1/2 the recipe filling. Let cool at least 5 hours before serving to set. Perfect to make the night before serving.