Can I Bake Cherry Pie Then Later Add the Top Crust and Cook Again

Sweet and Summery, you lot'll want to make this Foolproof Ruby Pie all season long! So delicious with a cup of coffee! It'southward the perfect homemade cherry pie recipe for you lot and your family unit.

The All-time Cherry Pie Recipe

This recipe is defended to my mom! Considering literally every single time I mention I'm baking a pie her response is "what kind… cherry?" or "you know what kind of pie people love? CHERRY!".

And by people, I'yard pretty sure she merely means herself! Merely hey, I admire her persistence. Plus, she's my mom… then really, baking and dedicating a cherry pie to her is the least I can do. It's simply a major bonus that I get to share it with you, too!

And then this 1's for you, mom! And yes, I saved you a slice 😉

How to brand Cherry Pie

Tips and Tricks for Recipe Success:

• For the crust and lattice topping, you can use my foolproof all-butter pie crust! Non only is information technology user friendly, but it tastes absolutely succulent. And if you lot're new to pie chaff, be sure to swoop into the tips I accept in that mail. You lot'll be a pie pro earlier you know information technology!
• You'll need two crusts to encompass the peak and bottom. I've included instructions for a latticed tiptop, but feel costless to do something simpler! Due to the amount of pie filling in this recipe, I don't recommend using frozen store bought pie shells. I did a test run using them and they got so soggy I couldn't even slice the pie 🙁

The Best Cherries for Cherry Pie

• For the cherry pie filling, you may use your favorite red variety – or mix and friction match! But if you decide to use all sour cherries, exist sure to add an extra 1/4 cup of sugar to the filling. And yes: you lot can brand this scarlet pie with frozen cherries! I really find myself using frozen cherries in this pie a lot!
• Because fruit based pies have a tendency of baking up soupy, I pre-melt the filling earlier adding information technology to the pie. This step ensures a sliceable pie each and every fourth dimension! Totally worth the actress stride, if y'all ask me. Just exist certain to cool the filling completely before adding it to the crust.
• Keep a close eye on the cherry pie filling subsequently it comes to a boil. Afterward information technology reaches the humid indicate, information technology begins to thickenfast. And then be sure to lower the heat correct abroad and melt it just until information technology coats a spoon. Y'all want it thick, but still juicy. Does that make sense?

• To avoid over browning, bake this pie on a rack positioned in the lower third of your oven. I also suggest loosely tenting a piece of tin foil over the pie subsequently 25 minutes of baking. You lot could also use a pie crust shield.
• Don't skip the egg launder! This helps the chaff get that gorgeous golden brown hue.
• Allow your pie cool for at least 2 hours before slicing it! This allows the filling to firm upwards a scrap.
• I discover this cherry-red pie is most succulent when eaten within 2 days, but it will proceed, covered tightly and stored in the fridge, for upwardly to v days. You lot can also gratuitous any leftover slices!
• Desire to serve your cherry pie warm? Here's what I suggest doing: allow your pie to cool completely, and then reheat it correct before serving. To reheat individual slices, warm them in the microwave for 25 to thirty seconds; to reheat an entire pie, warm information technology in the oven, at 350°F (177°C), for about fifteen minutes.

Then, are you lot ready to make red pie from scratch?!

More Cherry Pie Recipes:

• Cherry-red Manus Pies
• Brown Butter Red Crumb Bars
• Sweet Cherry Pie with Ginger Crumb Topping

And if you effort this recipe for Foolproof Cherry Pie, let me know what you call back! Go out a comment below, and don't forget to snap a pic and tag it #bakerbynatureon instagram! Seeing your creations makes my twenty-four hour period ♥

Foolproof Cherry-red Pie

Sweet and Summery, you'll want to make this Foolproof Scarlet Pie all flavor long! So delicious with a loving cup of coffee!

Prep Time 1 hr

Cook Fourth dimension 1 hour 5 mins

Inactive Time 2 hrs

Total Time iv hrs five mins

Course Dessert

Cuisine Pie

• (ii) foolproof all-butter pie crust
• 2 pounds (nearly five cups) cherries, pitted
• 3 Tablespoons cornstarch
• two/3 cup granulated saccharide
• 1/2 teaspoon table salt
• 2 teaspoons bourbon vanilla extract (regular vanilla is besides fine!)
• ane/2 teaspoon almond extract
• i and 1/2 tablespoons fresh lemon juice
• ii tablespoons unsalted butter, cutting into small-scale cubes
• ane big egg
• ii teaspoons water
• ii Tablespoons sparkling sugar, for decoration (optional)

Prepare the Crust:

• Have ready and refrigerated one batch of foolproof all-butter pie crust.

• Remove the dough from the refrigerator 10 minutes before you brainstorm rolling, as dough that is also cold will scissure. Lightly flour a rolling pivot and your work surface. Set the dough in the middle of the work surface and - commencement from the center of the disc - coil the dough away from yous in one business firm and even stoke. Afterward each stroke, rotate the disc a quarter turn clockwise and gyre once again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to utilise just enough to forestall the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the middle of the dough. Go on rolling until the dough is iii inches longer than the pan you are using, and around one/8" to a 1/4" in thickness.

• Carefully fold the dough in half and lay it across i side of a buttered pie pan, placing the seam of the dough in the middle of the pan. Gently unfold the crust, then use your hands to fit the dough downwards into the pan, making certain there are no gaps between the dough and the pan. Outburst any air bubbles with a fork. Do not pull or stretch the dough hither!

• Using kitchen scissors, trim the dough overhang to 1 and one/two inches, measuring from the inner rim of the pan.

• Comprehend the chaff with plastic wrap and refrigerate for at to the lowest degree 1 hour, or up to 48 hours. Y'all may also freeze for up to 2 months

Prepare the lattice strips:

• Have ready and refrigerated one batch of foolproof all-butter pie crust.

• Line a small baking sheet with parchment newspaper; fix aside until needed.

• On a lightly floured piece of work surface, roll out the pie dough into a 12-inch circle.

• Using a pizza cutter or pastry roller, slice the dough into ten strips (the width of the strips is totally up to you. I prefer medium strips so I ordinarily slice them between an inch and an inch and a half wide). Lay the strips on the prepared baking sheet and air-condition until needed.

For the Cherry Pie Filling:

• Combine the cherries, cornstarch, sugar, salt, vanilla, almond extract, and lemon juice in a large saucepan over medium-loftier rut. Simmer, stirring nearly constantly, until the mixture starts to thicken – most 8 minutes. Reduce heat to low and cook for another two minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.

For the Egg Wash:

• In a small bowl, beat together the egg and water until well combined. Set aside until needed.

Assembly and Baking:

• Preheat oven to 425 degrees (F).

• Remove the crust and lattice strips from the refrigerator.

• Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. Acme with cubes of butter.

• Lay 6 of the strips parallel on tiptop of the filling, leaving about 1/2-inch between each strip. Fold back every other strip, and then identify some other strip of dough perpendicular to the strips. Unfold the folded strips and then they lay over the perpendicular strip. Continue this layering procedure, weaving the strips over and nether each other.

• Trim the edges of the strips, leaving about 1/2 inch overhang. Whorl the excess dough up and then it'south tightly sitting on the border of the pie plate, and so crimp the edges to secure the strips with the bottom pie crust.

• Brush the edges of the crust with the egg wash and sprinkle with carbohydrate, if using.

• Place the pie on a baking canvas and bake for xv minutes. Reduce the oven temperature to 350 degrees (F) and continue blistering for 50 minutes, or until the chaff is aureate and the filling is bubbling.

• Place pie plate on a wire rack and absurd for at to the lowest degree two hours earlier slicing.

Snap a pic and share it with me on Instagram @Bakerbynature and past using the hashtag #BakerByNature

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