Want to make a cherry pie that everyone will beg for seconds? This recipe has been in the works for years, and today I’m going to tell you about my secret weapon: Morello cherries!
Why Morello Cherries Are the Game-Changer for Your Cherry Pie
I have some news for you: when it comes to making pies, not all cherries are the same. After many attempts (and some epic fails), I’ve found that Morello cherries are the BEST way to make a cherry pie that everyone will remember. Here’s why:
- They have the perfect balance of sweet and tart flavors
- Their deep purple-red color creates a stunning filling
- They hold their shape well during baking
- The natural juice makes for an amazing sauce
Where to Find Morello Cherries
I know what you’re thinking – “Where the heck do I find these magical cherries?” Don’t worry, I got you covered:
- Trader Joe’s – My go-to source
- Aldi – Usually cheaper than TJ’s
- Local European markets
- Online retailers
Tip: When you find them, make sure you get a few extra jars. They can be hard to find, and trust me, you’ll need them for other pies.
The Perfect Cherry Pie Recipe
Ingredients
For the filling
- 2 (24 oz) jars Morello cherries
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp almond extract
- 1 tbsp lemon juice
- 1 tbsp butter (optional, but makes it extra special!)
For the crust:
- Your favorite double pie crust recipe
- 1 egg (for egg wash)
- Extra sugar for sprinkling
Instructions
-
Prep the Cherries
- Drain cherries but SAVE the juice
- Measure out ¾ cup of the juice
- Mix cherries with saved juice in a bowl
-
Make the Filling:
- In a saucepan, combine sugar and cornstarch
- Add the ¾ cup cherry juice
- Cook over medium heat, stirring constantly
- When mixture gets thick and clear, remove from heat
- Add cherries, almond extract, lemon juice, and butter
- Let it cool completely (super important!)
-
Assemble the Pie:
- Roll out bottom crust and place in 9-inch pie dish
- Pour in cooled filling
- Add top crust (I love doing a lattice top!)
- Crimp edges to seal
- Brush with egg wash
- Sprinkle with sugar
-
Bake:
- Preheat oven to 425°F
- Bake for 15 minutes
- Reduce temp to 375°F
- Continue baking 35-45 minutes until golden and bubbly
Tips for Cherry Pie Success
Listen up! These tips will help you avoid common mistakes
-
Don’t Skip the Cooling:
- Let the filling cool completely before putting it in the crust
- Cool the baked pie for at least 4 hours (I know it’s hard to wait!)
-
Thickening Matters:
- If filling seems too runny, add a bit more cornstarch
- If too thick, add more cherry juice
-
Crust Protection:
- Use a pie shield or foil strips to prevent burnt edges
- Remove shield in last 15 minutes for even browning
Storage and Serving
Your beautiful pie will keep well:
- Room temp: 2 days
- Refrigerated: up to 5 days
- Frozen: 3 months (but honestly, it never lasts that long in my house!)
Serve it:
- Warm with vanilla ice cream (my fave!)
- Room temperature
- With a dollop of whipped cream
- Plain (it’s that good!)
Troubleshooting Common Issues
Sometimes things don’t go as planned. Here’s how to fix common problems:
- Runny filling? Next time, cook the filling longer until really thick
- Soggy bottom? Pre-bake your bottom crust for 10 minutes
- Burnt edges? Use a pie shield from the start
- Filling too sweet/tart? Adjust sugar to taste next time
Why This Recipe Works
I have to tell you that the balance is what makes this recipe stand out. The almond extract gives it a subtle depth that will make people wonder what your secret is. The Morello cherries give it the perfect sweet-tart taste. And the butter? That’s how my grandmother makes the filling silky smooth and rich.
Remember, making the perfect cherry pie takes practice, but with these Morello cherries and my tried-and-true tips, you’re already halfway there! Trust me, once you try this recipe, you’ll never go back to regular cherries again.
So what are you waiting for? Grab those Morello cherries and get baking! And hey, if you try this recipe, drop me a comment below – I’d love to hear how it turned out for you!
How to make The Best Homemade Cherry Pie Step by Step
Preheat oven to 425°F and arrange the 15 ounces refrigerated pre-made pie crust into the pie pan. Use a small fork to prick holes in the dough. Set aside until ready to fill.
Prepare the cherry pie filling: Drain the 43. 5 ounces Red Tart Cherries (packed in water), reserving 1 cup of cherry juice.
In a medium saucepan set over medium heat, whisk 1 cup granulated sugar and 3 tablespoons cornstarch together. Slowly, while still whisking, add reserved 1 cup of cherry juice. Stir until smooth.
Add ½ teaspoon kosher salt and ⅛ teaspoon ground cinnamon, stirring constantly, until the mixture comes to a low boil. Simmer the mixture, stirring often, for about 7-9 minutes or until it has thickened.
Remove the mixture from the heat and add 1 tablespoon unsalted butter, ¼ teaspoon almond extract, ½ lemon and lemon zest. Stir well.
Pour the mixture into a medium bowl and allow the mixture to cool slightly.
Combine cherry pie filling and pie crust: Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust.
To make your own lattice crust, see my step-by-step instructions in my blueberry pie recipe.
Use a pastry brush to brush the crust with 1 tablespoon cold milk or cream. Sprinkle liberally with Demerara sugar (coarse sugar).
Bake and let it rest: Bake at 425°F for 20 minutes, reduce the temperature to 375°F and bake for another 35-45 minutes (covering the edges when needed with aluminum foil or a pie crust shield).
Bake until the crust is a beautiful caramel brown and the juices bubble up through the lattice top.
Serve with a scoop of vanilla ice cream and enjoy!
This homemade pie stays at room temperature for 2-3 days. You can also keep it covered in the fridge for 4-5 days.
This pie also freezes really well. To freeze a baked pie, simply let the baked pie cool to room temperature and wrap it with foil or plastic wrap and place in a large freezer bag. You can also freeze the unbaked pie, then cook from frozen.
I love serving this homemade cherry pie straight out of the oven with a scoop of ice cream that slowly melts! Or add a dollop of fresh whipped cream.
What Cherries Are Best For Cherry Pie? – The Midwest Guru
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