This isn't your grab-a-can-of-cherry-pie-filling-and-slop-it-in-a-pan cherry pie, this is the next level. The ingredients list is so simple, but it's so much better than your average cherry pie. This Homemade Cherry Pie is perfect for your Thanksgiving feast.
- 2 pie crusts store bought or homemade
- 30 oz canned tart cherries in juice juice reserved
- 1/2 cup cherry juice (from can of cherries) divided
- 1/2 cup sugar
- 3 tbsp flour
- 1/8 tsp salt
- 2 tbsp butter
- 1 egg beaten
- 1 tbsp water
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Start by separating your cherries and juice. Use a strainer and reserve the juice. You'll need 1/2 cup (divided) to prepare the glaze.
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Add 1/4 cup of reserved juice to a small saucepan.
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Add 1/2 cup sugar to saucepan. Bring to a simmer over medium high heat.
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Meanwhile, prepare a slurry with remaining cherry juice by whisking together 1/4 cup cherry juice and 3 tbsp flour.
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While quickly whisking your simmering cherry juice and sugar mixture, add in slurry a little bit at a time until well combined and thickened.
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Remove from heat, add in 2 tbsp butter.
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Toss in 1/8 tsp salt, 2-3 drops of red food coloring (if desired) and stir until butter is melted and combined.
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You should be left with a nice, thick, tart, cherry glaze.
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Prepare your pie plate by spraying with non-stick spray. Add one pie crust and fit it to the plate. Using a fork, poke some holes in the bottom of the crust.
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Add drained cherries to your pie crust.
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Pour prepared glaze on top of cherries.
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Smooth the glaze over the top.
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Add 2nd pie crust to the top. You can do this by simply adding the pie crust and crimping the edges, or create a decorative pie top like I've done here.
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Prepare an egg wash by whisking one egg and 1 tbsp water together. Brush over the top of crust.
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If desired, sprinkle the crust with sugar.
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Bake pie at 450 degrees 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. Top with whipped cream or vanilla ice cream, if desired.
- 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.
Homemade Cherry Pie Q&A
How to I prevent my crust from becoming soggy?
One way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
What cherries should I use for this pie filling?
Tart cherries. This is a traditional cherry pie, meaning we are using tart cherries rather than sweet. Tart cherries are hard to find fresh, so most are available in a can or a jar, packing in juice.
How can I make this filling gluten free?
You can substitute corn starch for the flour as a thickener.
Do you have a pie crust recipe I can use?
We have the best pie crust recipe! All the details are in our post for simple pie crust.
Should I refrigerate my cherry pie?
Homemade cherry pie can be kept on the counter for up to 2 days. You cal also refrigerate it if you want it to keep for up to 4 days.