A classic cherry pie, made from scratch, like Grandma makes! Serve with whipped cream or vanilla ice cream.
On the Ingredients
- Cherries are small stone fruits that come from various trees in the Prunus genus. Depending on the variety, they can be sweet or tart and come in a range of colors. They’re packed with vitamins, minerals, fiber, and antioxidants. As a stone fruit, cherries are low on the glycemic index, making them a good fruit for people with blood control issues. (Read more about cherries.)
No-Can Cherry Pie
Servings
6-8
servingsPrep time
30
minutesCooking time
1
hour30
minutesTotal time
2
hoursA classic cherry pie, made from scratch, like Grandma makes! Serve with whipped cream or vanilla ice cream.
Ingredients
2 batches of Simple Pie Dough
4 lbs red cherries (halved and pitted)
1/4 cup butter
1 cup sugar or 3/4 cup monk fruit sweetener
1/4 cup lemon juice
2 tbsp cornstarch
1/4 cup cold water
1 egg white
Directions
- Make your pie crust and refrigerate until ready to use.
- Place your cherries in a large sauce pot over medium-low heat. Add the butter, sugar, and lemon juice. Cook until soft, stirring occasionally.
- Make a slurry with the cornstarch and water, and add to the cherries. Continue cooking, stirring occasionally, until the mixture is thickened. Take off the heat and allow to cool completely.
- Preheat your oven to 400°F.
- On a lightly floured surface, roll out your first pie dough and place it in a 9-inch pie dish. Fill the shell with your cherry filling.
- Roll out your second dough and either cover the pie with the whole dough, or cut it into strips and form a lattice. Trim the dough edges so you have an inch of overhang. Roll the overhang into a crust edge and crimp it. If you did not make a lattice, slit the top of the pie to allow it to vent.
- Brush the pie top with your egg white.
- Place the pie pan on a baking sheet to catch any drips and bake for around 1 hour, or until the filling is bubbling at the edges. You may want to cover the pie with tinfoil after it browns so the pie doesn’t get too dark.
