Baked Fresh Cherry Pie

Fresh, juicy cherries come together with a buttery crust to create the perfect cherry pie. This baked fresh cherry pie is a delightful treat that’s easy to make, full of flavor, and perfect for any occasion. With a combination of almond and vanilla extracts, every bite of this pie offers a deliciously sweet and aromatic experience. Whether you’re serving it for a family gathering or simply craving something sweet, this homemade cherry pie will leave everyone wanting more.

Why You’ll Love This Recipe

This baked fresh cherry pie is the ultimate dessert for cherry lovers! It uses fresh cherries, which give it a vibrant, natural sweetness that you won’t get from canned fruit. The combination of almond and vanilla extracts adds a rich, fragrant flavor to the filling, and the homemade double crust is perfectly golden and flaky. Plus, it’s simple to make with minimal ingredients but results in a pie that tastes like it’s from a professional bakery. Whether you’re a novice or experienced baker, this recipe is easy to follow and sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 recipe pastry for a 9-inch double crust pie

• 4 tablespoons quick-cooking tapioca

• ⅛ teaspoon salt

• 1 cup white sugar

• 4 cups pitted cherries

• ¼ teaspoon almond extract

• ½ teaspoon vanilla extract

• 1 ½ tablespoons butter

Directions

1. Preheat the oven to 400°F (205°C). Place the bottom crust into a 9-inch pie pan and set the top crust aside, covered.

2. In a large mixing bowl, combine the tapioca, salt, sugar, cherries, and both the almond and vanilla extracts. Let this mixture stand for 15 minutes to allow the flavors to meld.

3. After the cherries have marinated, turn the mixture into the prepared bottom crust and dot with butter. Cover with the top crust, crimp the edges to seal, and cut several small vents in the top to allow steam to escape.

4. Place the pie on a foil-lined cookie sheet to catch any drips during baking.

5. Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.

6. Allow the pie to cool for several hours before slicing. This helps the filling set, so you get neat slices when serving.

Servings and timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 50 minutes

• Additional time: 2 hours (for cooling)

• Total time: 3 hours 20 minutes

Variations

• Tart cherries: If you prefer a more tart flavor, you can substitute sweet cherries with tart cherries. You may want to adjust the sugar to balance the acidity.

• Cinnamon: Add ½ teaspoon of ground cinnamon to the filling for a warm, spicy kick.

• Crumb topping: Instead of a top crust, use a crumb topping for a twist on this traditional pie. Combine ¼ cup of flour, ¼ cup of sugar, and 3 tablespoons of butter to create a crumbly texture, and sprinkle it on top before baking.

• Lattice crust: If you want to add an extra decorative touch, you can weave the top crust into a lattice pattern before baking.

Storage/Reheating

• Storage: After the pie has cooled completely, store it in the refrigerator. It will stay fresh for up to 3 days.

• Reheating: To enjoy the pie warm, preheat your oven to 350°F (175°C) and bake for 10-15 minutes until heated through. Alternatively, you can microwave individual slices for 30 seconds to 1 minute.

FAQs

Can I use frozen cherries for this pie?

Yes, you can use frozen cherries if fresh ones aren’t available. Be sure to thaw and drain them thoroughly before using to avoid excess moisture in the filling.

Can I make the crust ahead of time?

Absolutely! You can make the pie crust up to 2 days in advance. Keep it wrapped tightly in plastic wrap and refrigerate until you’re ready to use it.

Do I need to cook the cherries before adding them to the pie?

No, there’s no need to pre-cook the cherries. The quick-cooking tapioca in the filling will help thicken the juices as the pie bakes, creating a delicious, cohesive filling.

What if I don’t have quick-cooking tapioca?

You can substitute cornstarch or flour, but tapioca gives the pie a great texture. If you choose cornstarch or flour, use about 2 tablespoons of cornstarch or 3 tablespoons of flour instead of the tapioca.

Can I freeze this pie?

Yes, you can freeze the unbaked pie. Prepare the pie, cover it with plastic wrap and foil, and freeze it for up to 3 months. When ready to bake, remove it from the freezer, and bake from frozen at 400°F (205°C) for 55-60 minutes, until the crust is golden and the filling is bubbly.

How can I prevent the crust from becoming soggy?

To avoid a soggy bottom crust, try pre-baking the crust for 5-10 minutes before adding the filling. This will help it hold up better during baking.

Can I make this pie without butter?

Yes, you can substitute butter with margarine or a plant-based butter substitute if you prefer a dairy-free pie.

How do I know when the pie is done?

The pie is done when the crust is golden brown, and the filling is bubbling through the vents in the top crust. The internal temperature of the pie should be around 200°F (93°C).

Is it necessary to let the pie cool before serving?

Yes, letting the pie cool for a few hours is crucial as it allows the filling to set, making it easier to slice and enjoy.

Can I use a store-bought crust?

Yes, you can use a pre-made store-bought crust if you’re short on time. While homemade crusts are always the best, a store-bought crust can save you time and effort.

Conclusion

This baked fresh cherry pie is a must-try for anyone who loves a good fruit dessert. With its buttery crust, sweet cherry filling, and delicate hints of almond and vanilla, it’s sure to be a hit at any gathering. Whether you’re celebrating a special occasion or simply enjoying a homemade treat, this pie is easy to make, incredibly satisfying, and bursting with fresh flavor.