Firefox https://www.seriouseats.com/fresh-cherry-pie-filling-re...

The Best Cherry Pie (With Fresh or Frozen

Fruit) Recipe
Active: 15 mins
Total: 5 hrs
Makes: 1 pie

Ingredients
For the Filling:
28 ounces pitted cherries (5 heaping cups; 790g), from about 2 pounds whole fruit (6 heaping cups; 910g) (see note)
1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon
7 ounces sugar (1 cup; 195g)
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 1/2 ounces tapioca starch, such as Bob's Red Mill (1/3 cup plus 1 teaspoon; 40g)
Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust
For the Egg Wash (optional):
1 large egg
1 large egg yolk
1/2 ounce heavy cream (1 tablespoon; 15g)
1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
To Serve (optional):
Cherry Pit Whipped Cream

Directions

1. For the Filling: Combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, folding with a
flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid
sheet, cutouts, or a lattice-top design. (Check out my tutorials here.) Trim away excess dough and refrigerate pie
to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position
and preheat to 400°F.

2. For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust
in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.

3. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely
cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to
serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes
more. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital
thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top
crust, how long the pie was refrigerated, et cetera.

4. To Serve: Cool pie until no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of
pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing
firmly against bottom and sides of pie plate to ensure the under-crust is completely cut. If you like, serve with
Cherry Pit Whipped Cream. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10
minutes in a 350°F oven to revive crust before serving.

1 of 2 9/14/21, 09:38
Firefox https://www.seriouseats.com/fresh-cherry-pie-filling-re...

Special equipment
9-inch pie plate (preferably tempered-glass), pastry brush (if using egg wash), rimmed half-sheet pan, digital thermometer

Notes
Update: Due to disparate sourcing practices, tapioca starch manufactured in Asia may be derived from plants other than
cassava, which have different gelling properties. Look for products that mention cassava by name on the packaging, such
as Bob's Red Mill. For the most flavorful pie, reach for a mix of sweet and sour cherries—a blend of fresh and frozen
works just fine. Fresh cherries can be pitted (I love my OXO cherry pitter) and refrigerated up to 3 days in advance. Or,
use an equal weight of frozen cherries, thawed until softened. If you like, reserve cherry pits for a batch of Cherry Pit
Whipped Cream, the ultimate garnish for cherry pie.
Active time will fluctuate depending on complexity of design.

This Recipe Appears In

● How to Make the Ultimate Cherry Pie

● How to Bake a Pie With Frozen Fruit

● How to Freeze and Thaw a Fresh-Fruit Pie

2 of 2 9/14/21, 09:38