Cherry Pie

This will be by far, the best recipe you will ever make for a cherry pie. As my husband asked the other night about the crust, I informed him that different pies call for different crusts. I have two crusts that I absolutely love and this is one of them.

Last summer we went camping with our son and some friends and had a wonderful time (except in the middle of the night when my son was wired from caffeine he snuck from daddy’s soda). Before heading home we went cherry picking as it’s such a fun experience to do when all the orchards are full and ripe.

Almost a year later, I still have cherries in the bottom of my freezer and decided since my husbands step dad was coming over for his birthday dinner, this was a good time to make a warm cherry pie.



  • 5 cups frozen tart cherries
  • 1 ½ cups granulated sugar
  • 4 tablespoons cornstarch
  • 1 tsp vanilla extract (optional)
  • 1-2 tbsp butter (optional)


  • 3 cups flour
  • 1 cup cold butter
  • 2 Egg Yokes
  • 4 tbsp cold water
  • 2 tsp salt
  • ¼ cup granulated sugar (optional)

Begin making crust by adding flour and butter to food processor. Once the mixture is crumbly add in egg yoke, water, salt, and sugar. Mix until well incorporated. (Dough may be sticky)

Divide dough into two parts. On a floured surface, knead additional flour from the counter into dough until no longer sticky. Roll dough large enough to fit your pie plate.


Place dough into bottom of dish leaving enough room over the sides to pinch together with the top of the pie dough. Set aside.


Meanwhile, in a large sauce pan add cherries, sugar and vanilla. Begin to heat over medium heat until cherries begin to thaw.


Once cherries are somewhat thawed, add cornstarch. This will thicken the sauce.


Once thickened, set cherries aside to let cool a little bit. (If mixture is too thick add additional water 1 tbsp at a time and heat through. If mixture is too running, mix 1 tbsp cold water with 1 tsp cornstarch and mix in)


Once cooled and not extremely hot, transfer cherries into pie plate. If you choose, add additional butter at this point.


Add the top layer of the pie and pinch edges together. Slice an “x” in the middle of the pie to allow it to breathe while baking.


Bake at 400 degrees for 40-50 minutes or until the middle of the pie is bubbly and the edges or golden brown.

IMG_4223Serve with Vanilla Bean ice cream and devour! 

*I use this crust on a couple breakfast dishes as well: Egg Tart, Chicken Pot

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