Mom’s Famous Homemade Cherry Pie
Mom's Famous Cherry Pie recipe begins with the perfect crust, made from scratch, it's filled with homemade cherry pie filling & topped with a simple lattice crust!
Ingredients
Pie Crust
- 3 cups all purpose flour, sifted
- 3/4 cup vegetable oil
- 6 tablespoons milk, 2% or whole milk
- 1/4 teaspoon salt
Filling
- 45 ounces pitted tart red cherries, packed in water - 3 (15 oz) cans
- 1 cup granulated sugar
- 1/4 cup cornstarch
Cherry Pie
- 2 tablespoons unsalted butter, cut into small cubes
- 2 teaspoons granulated sugar
Instructions
Pie Crust
- To prepare the crust, sift the flour into a large mixing bowl.
- Add the salt and stir to combine.
- Mix the oil & milk together in a separate bowl.
- Add the oil & milk to the flour mixture.
- Use a fork to mix the ingredients together.
- Use your hands to form the dough into two equal balls.
- Place half of the dough in an oiled bowl and set aside.
- Place the other half of dough on a piece of floured wax paper.
- Place another piece of wax paper on top and use a rolling pin to roll the dough until it's approximately 1/4 inch thick.
- Press the dough into a 9 inch pie pan, using your fingers to press the dough into the sides of the pan.
- Place the bottom of the dough into the pie plate.
- Remove the other half of dough from the oiled bowl and place it between the two sheets of wax paper. Roll it to 1/4 inch thickness, using a rolling pin.
- To prepare the lattice top, slice the dough into 1/2 inch wide strips.
- Cover with a damp paper towel, then set aside and prepare the filling.
Pie Filling
- To make the filling, drain the cherries from the cans using a fine mesh strainer, reserving 1 cup of cherry juice.
- Combine the reserved cherry juice, sugar and cornstarch in a medium saucepan on the stove over medium heat.
- Bring to a boil over medium heat, stirring constantly until thick, about 15 minutes.
- Once the mixture is thick, remove it from the heat and add the drained cherries to the saucepan. Stir to combine.
Cherry Pie
- Preheat the oven to 450°F.
- Pour the homemade cherry filling into the prepared pie crust.
- Top with the lattice crust by carefully weaving the strips of dough over the filling.
- Lay 4 of the longest strips of dough side-by-side in the middle of the pie, each about 1/2 inch apart. Weave 4 more long strips of dough in the opposite direction, up and under the other pieces of dough.
- Continue with shorter pieces of dough as you work your way to the outside edges of the pie until the entire pie is covered.
- Use a sharp knife to trim any excess dough from the edges of the pie crust.
- Crimp the pie crust by pressing the top edge of the pie dough into the pie plate using your fingers.
- Place small cubes of butter across the top of the pie and sprinkle 2 teaspoons granulated sugar evenly over the pie.
- Place the pie on a rack in the lower half of a preheated 450°F oven for 10 minutes. Reduce the heat on the oven to 350°F and bake for 45 minutes, or until the crust is golden brown.
- After removing the pie from the oven, allow it to cool for at least 1 hour (preferably 2-3 hours) so that the pie comes out clean when it's sliced into.
Notes
- To prevent a mess in the oven - always put a large baking sheet, lined with foil, on the rack in the oven under the pie. This will catch any bubbling over from the pie filling and keep your oven clean!
- Store-bought pie crusts - can be used in place of homemade pie crust to save time.
- Leftover pie - does not need to be refrigerated. Simply cover it tightly and leave it at room temperature for up to 3 days.
- Make-ahead - the pie filling and dough can be made up to 2 days in advance. Cover tightly and store in the refrigerator until ready to make the pie.
- Cherries - I do not recommend fresh, frozen or sour cherries for this recipe. If using sweet cherries instead of tart cherries, I recommend reducing the sugar in the filling to 1/2 cup.
Nutrition Facts
Calories 614kcal (31%)Carbohydrates 97g (32%)Protein 6g (12%)Fat 24g (37%)Saturated Fat 19g (95%)Cholesterol 9mg (3%)Sodium 91mg (4%)Potassium 216mg (6%)Fiber 3g (12%)Sugar 27g (30%)Vitamin A 1263mg (25%)Vitamin C 3mg (4%)Calcium 36mg (4%)Iron 4mg (22%)
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