To create the desired crispy flaky layers of the pie, you need to chill the pie dough before baking. In the recipe above we’ve suggested chilling it for 30 minutes after rolling, and ideally you need to chill the dough for an hour or two prior to rolling. You can make the dough from scratch, but to save time, the store-bought options are just as tasty and easy to use. When baking, if you find the crust is browning too quickly, but the filling isn’t quite ready yet, you can tent the crust with aluminum foil to prevent it from burning.
For the tastiest homemade cherry pie filling, we recommend making this dessert during the summer months when cherries are at their freshest. You can use frozen cherries, but the flavors won’t be as bright. There are many other red fruits you can make this pie recipe with throughout the year. Fruits, such as red apples, work naturally in this recipe as a delicious dish in the fall.
How to Serve Cherry Pie
A classic cherry pie is best enjoyed alongside a serving of fresh, vanilla ice cream. The sweet, creamy notes of the ice cream pair perfectly with the tartness of the cherry, and it melts irresistibly into the pie.
Crust Variations to Try
In the recipe above, we’ve shared a method for making a traditional lattice-style crust topping. This is the classic way to finish a cherry pie. Along with looking very inviting, it also serves a practical purpose allowing steam to escape during baking to prevent the pie from becoming soggy. It’s also possible to change the style of the lattice and vary the design with a mixture of thick and thin pieces. Other bakers will make a double-crust pie, fully encasing the pie mixture. If you choose to do this, you will still need to make a few openings in the dough to ensure that a little steam can escape. Once you’ve had your fill of cherry pie, there are a whole host of other pie flavors to try. From pumpkin pie, to peach pie, to strawberry pie, there’s a flavor for every season.
