Grandma’s Sweet Cherry Pie

Hey there! Looking for a delicious homemade cherry pie recipe? Well, look no further! This recipe has been a family favorite for generations, passed down from my grandma to me and now I’m sharing it with you.

This pie is perfect for any occasion, and trust me, it’ll bring a smile to everyone’s face. Don’t worry if you’re a baking beginner, this recipe is surprisingly simple. It’s all about building layers, kind of like a delicious project!

The secret weapon? A flaky, all-butter pie crust that’s easy to make and always turns out amazing. We even have a helpful video to guide you through the process.

Now, let’s address the pie-making fear! I hear you – pies can seem intimidating. But they shouldn’t be! Just take your time and enjoy the process. After all, baking is a fun and rewarding skill to have.

Here’s everything you’ll need to make this incredible cherry pie, from the buttery crust to the sweet and juicy filling.

This recipe is a true classic, and I’m so excited to share it with you. Cherry pie is an absolute must-have for any holiday table, just like pumpkin pie. But why stop at one? My advice: double the recipe and freeze one for later!

Here are some helpful tips for baking the perfect cherry pie:

  • Use a store-bought pastry dough or follow the recipe for a homemade crust.
  • Watch the pie crust video beforehand for some practice. Remember, cold dough is your friend!
  • Frozen cherries work great, and you can adjust the sweetness according to your taste.
  • Let the filling cool slightly before pouring it into the pie crust.
  • Bake the pie on the lower rack and place a baking sheet below to catch any drips.
  • Be patient! Baking fruit pies takes time, but these tips will help you avoid a soggy bottom.
  • Use a pie bird to prevent the filling from overflowing.

This recipe brings back so many memories of my grandma. The smell of a freshly baked cherry pie – sweet, tangy cherries with a hint of buttery goodness – is pure comfort food.

Feeling adventurous? Here are some variations to try:

  • Add almond extract to the dough for a nutty twist.
  • Use fresh cherries instead of frozen ones for a burst of summer flavor.
  • Have leftover dough? Make a beautiful lattice top for your pie!

There’s a reason cherry pie and summer go hand-in-hand. The combination of sweet cherries and a flaky crust is simply unbeatable. My grandma perfected her pie-making skills over the years, and this recipe is a tribute to her talent.

Cherry pie was always my dad’s favorite, and now it’s a tradition in my own family. There’s nothing quite like enjoying a warm slice of cherry pie with a scoop of ice cream melting on the side. Now I’m hungry just thinking about it!

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Grandma's Sweet Cherry Pie

Grandma’s Sweet Cherry Pie

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Homemade cherry pie recipe? Well, look no further! This recipe has been a family favorite for generations, passed down from my grandma to me and now I’m sharing it with you.

Ingredients

Scale
  • 4 cups sweet cherries (pitted, frozen or fresh)
  • ¾ cup sugar (adjust to 1 cup for tart cherries)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Double pie crust (bottom and lattice top)

Instructions

  1. Thaw frozen cherries if using.
  2. In a saucepan over medium heat, cook cherries until juicy and simmering, stirring often. Remove from heat.
  3. Mix sugar and cornstarch in a bowl, then add lemon juice. Stir this mixture into the hot cherries until well combined.
  4. Return the pan to low heat, simmer again, and cook for 2 minutes, stirring constantly, until thickened. Let cool completely.
  5. Pour filling into your bottom pie crust, top with lattice crust, and crimp the edges.
  6. Bake on a baking sheet at 400°F (200°C) for 20 minutes.
  7. Reduce heat to 375°F (190°C) and bake for another 30-35 minutes, or until golden brown and bubbly.
  8. Let cool completely before serving.
  • Author: Anwar
  • Category: Desserts
  • Cuisine: North American

Nutrition

  • Serving Size: 6
  • Calories: 342kcal
  • Sugar: 47g
  • Sodium: 121mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 69g
  • Fiber: 3g
  • Protein: 3g

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