If you have a craving that whispers sweet nostalgia and bursts of natural fruit flavor, this Baked Fresh Cherry Pie Recipe will be your new best friend in the kitchen. Imagine a golden, flaky crust embracing a vibrant filling of tart cherries sweetened just right, mingled with aromatic almond and vanilla extracts for that perfect, comforting depth. This pie isn’t just a dessert; it’s a celebration of summer’s finest cherries baked into a timeless classic that’s as charming as it is delicious. Once you try this Baked Fresh Cherry Pie Recipe, it will become your go-to treat for any special occasion or an indulgent everyday treat.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for pie perfection. Each element plays a unique role — the pie crust provides a buttery, flaky base, tapioca ensures a perfectly thick filling, and the cherries bring that signature fresh fruit pop in every bite.
- Pastry for a 9-inch double crust pie: This forms the sturdy, buttery shell that holds all the juicy goodness inside.
- 4 tablespoons quick-cooking tapioca: Acts as a natural thickener, giving the cherry filling a luscious, not runny, texture.
- â…› teaspoon salt: Enhances the flavors by balancing out the sweetness and brightness of the cherries.
- 1 cup white sugar: Sweetens the cherries just right, complementing their natural tartness without overpowering.
- 4 cups pitted cherries: The heart of the pie; fresh cherries provide vibrant color, natural juices, and that signature zing.
- ¼ teaspoon almond extract: Adds a warm, nutty aromatics that marry beautifully with the fruit.
- ½ teaspoon vanilla extract: Lends a smooth, mellow depth enhancing the overall flavor blend.
- 1 ½ tablespoons butter: Dotting the filling before baking enriches it with little pockets of creamy, golden flavor.
How to Make Baked Fresh Cherry Pie Recipe
Step 1: Prepare Your Oven and Crust
Start by heating your oven to 400 degrees Fahrenheit (205 degrees Celsius). While it warms up, place your bottom pastry crust into a 9-inch pie pan and set the top crust aside, keeping it covered so it stays fresh and pliable.
Step 2: Mix the Cherry Filling
In a large bowl, combine quick-cooking tapioca, salt, sugar, the freshly pitted cherries, almond extract, and vanilla extract. Stir gently to evenly distribute everything. Allow this mixture to rest for 15 minutes; this soaking time lets the flavors meld and the tapioca start to absorb the juicy cherry liquids, ensuring a thick and luscious filling.
Step 3: Assemble the Pie
Pour your luscious cherry mixture into the prepared bottom crust. Scatter the butter in small dots across the fruit; this little addition will melt into the cherries while baking, adding richness and a glossy finish.
Step 4: Add the Top Crust
Carefully cover the filling with the top pastry crust. Seal the edges by fluting them together – this decorative touch also keeps your filling safely inside. Don’t forget to cut several vents in the top crust for steam to escape, avoiding a soggy pie.
Step 5: Prepare for Baking
Place the assembled pie on a foil-lined cookie sheet. This small step catches any drips to keep your oven clean and prevents the pie juices from burning on the oven floor.
Step 6: Baking Time
Bake the pie for about 50 minutes or until the crust turns a glorious golden brown and the filling bubbles with excitement. The bubbling is a sure sign that the jammy fruit filling is perfectly cooked.
Step 7: Cooling
Once baked, allow your masterpiece to cool for several hours. This resting period is crucial as it lets the cherry filling set up beautifully, so when you slice into your pie, the filling holds firm and the slices come out perfectly clean.
How to Serve Baked Fresh Cherry Pie Recipe
Garnishes
Serving your cherry pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream adds an irresistible creaminess that pairs especially well with the tart cherries. A sprinkle of powdered sugar or a few fresh mint leaves can also elevate the presentation and flavor.
Side Dishes
If you’re serving this pie as part of a larger meal, consider light and fresh sides like a simple green salad or even a cheese plate with aged cheddar or creamy brie. These savory accompaniments beautifully contrast the pie’s sweetness and balance the palate.
Creative Ways to Present
For a fun twist, serve individual slices in pretty glass dishes topped with crushed nuts or drizzle with a warm caramel sauce. You can also cut mini pies using cookie cutters for charming, bite-size party desserts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover cherry pie can be stored covered at room temperature for up to two days, but for best freshness, refrigeration is recommended where it stays good for about 4 to 5 days. Keep it wrapped tightly to protect that crisp crust.
Freezing
You can absolutely freeze your Baked Fresh Cherry Pie Recipe either before or after baking. Wrap tightly in plastic wrap and foil to avoid freezer burn. When frozen before baking, thaw overnight in the fridge before popping it into the oven. After baking, freeze cooled slices individually for quick pie fixes later.
Reheating
Reheat slices in a warm oven at 350 degrees Fahrenheit for about 15 minutes to refresh that flaky crust and warm the filling, or enjoy it cold if you prefer. Microwave reheating is faster but can soften the crust, so oven warming is best for that freshly-baked feel.
FAQs
Can I use frozen cherries for this pie?
Yes, frozen cherries can be used when fresh ones are out of season. Just make sure to thaw and drain them well to remove excess moisture, which could otherwise make the pie filling too watery.
What can I substitute for tapioca?
If you don’t have quick-cooking tapioca, cornstarch or arrowroot powder makes a good alternative. Use about 2 tablespoons of cornstarch per 4 cups of fruit, and mix it with the sugar before tossing with cherries.
How do I prevent the crust from getting soggy?
Blind baking the bottom crust for a few minutes before filling can help. Also, ensuring the filling isn’t too watery and making those vents in the top crust let steam escape, keeping the crust flaky.
Can I make this pie vegan?
Definitely! Use a plant-based pie crust and swap the butter dots with coconut oil or a vegan butter substitute. The rest of the ingredients are naturally vegan-friendly.
How long should the pie cool before serving?
It’s best to let your Baked Fresh Cherry Pie Recipe cool for at least 3-4 hours. This helps the filling to set fully, making slicing neat and clean while maximizing flavor development.
Final Thoughts
There’s something truly magical about baking a cherry pie from scratch, and this Baked Fresh Cherry Pie Recipe captures that magic perfectly. It’s a comforting blend of textures and flavors that feels like a warm hug on a plate. Whether you’re a seasoned baker or a kitchen newbie, this recipe invites you to enjoy the simple pleasure of fresh cherries baked into a flaky, dreamy crust. Give it a try and share that inviting slice with loved ones — it’s not just dessert, it’s a moment to savor.
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Baked Fresh Cherry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9-inch) pie, approximately 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic baked fresh cherry pie features a flaky double crust filled with sweet, juicy pitted cherries enhanced by almond and vanilla extracts. Perfectly baked to a golden brown, this pie balances tartness and sweetness with a luscious filling thickened by tapioca, making it an ideal dessert to enjoy warm or cooled.
Ingredients
Pastry
- 1 recipe pastry for a 9-inch double crust pie
Filling
- 4 tablespoons quick-cooking tapioca
- â…› teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius) to ensure it reaches the ideal temperature for baking the pie crust perfectly golden and cooked through.
- Prepare Filling: In a large mixing bowl, combine the quick-cooking tapioca, salt, white sugar, pitted cherries, almond extract, and vanilla extract. Stir well and let the mixture stand for 15 minutes to allow the tapioca to absorb moisture and the flavors to meld.
- Assemble Pie Base: Place the bottom crust into a 9-inch pie pan, pressing it evenly into the pan. Pour the cherry filling over the bottom crust, spreading it out evenly. Dot the filling with 1 ½ tablespoons of butter to add richness.
- Top Crust: Cover the filling with the top pastry crust, then flute or crimp the edges to seal the pie. Cut slits or vents into the top crust to allow steam to escape during baking.
- Prepare for Baking: Place the pie on a foil-lined cookie sheet to catch any drips that may overflow during baking, keeping your oven clean.
- Bake: Bake the pie in the preheated oven for 50 minutes or until the crust turns golden brown and the filling is bubbly.
- Cool: Let the pie cool for several hours to allow the filling to set properly before slicing and serving, ensuring clean slices and maximum flavor.
Notes
- Allow the pie to cool completely before slicing to prevent the filling from spilling out.
- You can use frozen cherries if fresh are not available, but be sure to thaw and drain excess liquid before measuring.
- For a shinier crust, brush the top with an egg wash before baking.
- Quick-cooking tapioca is essential to thicken the filling properly within the baking time.
- Use a foil-lined baking sheet underneath to catch drips and avoid cleaning wasted effort.
