- 1 Dr. Oetker Pie Crust
- 3 tbsp Water
- 4 tbsp Butter
- Corn Starch
- 3 cups Fresh Pitted Sweet Cherries
- 1 tbsp Vanilla extract
- 1 tbsp Fresh Lemon Juice
- 1/4 tsp Salt
- 1/4 cup Sugar
- Powdered Sugar
I’m baking up a delicious cherry pie today with a buttery flaky crust. I like to use the Dr. Oetker pie crust because it gives me a perfect crust every time. All you need is cold butter and water along with a rolling pin and you will be in business.
One of my favorite summer desserts is cherry pie, I guess its to do with the fact that cherries are in the height of the season now and go so good in a pie.
My Galette cherry pie is very similar to this recipe in many ways, however the crusts are just different. I do not recommend using frozen cherries for this recipe as they hold way to much water and then you will end up with a watery pie.
Now I don’t know about you, but I was never a fan of the store bought cherry pie. Once I started making my own pies at home, I knew right away what i have been missing all along.
This pie has just the right amount of butter crust, cherries, lemon juice, egg, vanilla extract and powdered sugar to make anyone’s mouth water. I hope you give it a try, because it’s something special to be able to say I made this myself, enjoy!
It’s ready to go into the oven, cant hardly wait!!
Note: You can serve this along with ice cream or whip cream.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
PIN IT FOR LATER
To make the Homemade Cherry Pie:
Roll out your dough and then form two balls, one for the top one for the bottom. Follow the package instructions and then roll out your dough to make your top and bottom layers of the crust.
In a large bowl, place your pitted cherries, cornstarch, lemon juice along with the salt and sugar.
Mix well to coat the cherries, and then be sure to drain (ALL THE LIQUID) out before placing in your pie plate that is already covered with your bottom later of pie crust.
Once your pie is filled, take the top layer of your pre made pie crust and cover the pie. Pinch and fold along the sides to ensure its sealed closed.
In another small bowl, beat 1 egg yolk and 2 tbsp of cream together. With this you're going to cover the top later of the pie crust with it, this gives the crust a glossy and crispy finish.
Dust with powdered sugar and bake in a preheated oven at 400 f for 30 minutes.
Turn the oven down to 350 and bake for 20 minutes till lightly browned.
Allow your pie to cool down for 15 minutes, before serving. Enjoy!