She Strengthens

Sweet Cherry Pie with a Twist

For those who crave the perfect pie, sour cherries are the ultimate choice. However, they can be elusive and disappear quickly. That’s why we’ve created a sweet cherry pie recipe that’s accessible all summer long, with a hint of sourness from a splash of lemon juice.

Game Plan Ahead

Before you begin, make sure to prepare our Pie Dough recipe in advance. You’ll need two recipes to complete this pie.

Choosing the Right Cherries

We’ve used both Burlat and Bing cherries in this recipe, and they’re equally delicious. Feel free to experiment with different varieties to find your favorite.

Uncommon Ingredients

Sanding sugar, also known as pearl sugar, can be found in gourmet grocery and cooking stores. If you can’t find it, granulated sugar is a suitable substitute.

Summer Fruit Pies

This recipe is part of our Summer Fruit Pies collection. If you’re looking for a cherry treat without the hassle of assembling a crust, check out our easy clafoutis recipe.

Yield and Difficulty

This recipe yields one 9-inch pie and is considered medium difficulty. It takes approximately 3 hours and 20 minutes to complete.

Ingredients

• 5 cups fresh pitted and stemmed Bing cherries (about 1 pound 13 ounces)
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground ginger
• 1/8 teaspoon fine salt
• Flour, for dusting the work surface
• 2 recipes Basic Pie Dough
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg
• 1 tablespoon water
• 1 tablespoon sanding sugar

Preparing the Filling

Heat your oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it on the rack. In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, ginger, and salt. Mix until the cherries are well coated, then let it sit at room temperature for at least 20 minutes.

Rolling Out the Dough

On a lightly floured surface, roll out one dough disk into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, trimming off any excess but leaving enough to cover the edges of the plate. Place it in the refrigerator while you roll out the second disk of dough.

Creating the Lattice

Roll the second disk into a round approximately 12 inches in diameter and 1/4 inch thick. Cut it into 12 (1-inch-wide) strips. Stir the cherry filling to evenly incorporate all the juices, then turn it into the prepared pie plate. Dot the butter over the top of the filling.

Assembling the Pie

In a small bowl, whisk the egg and water together until smooth, then lightly brush the exposed edge of the crust with the egg wash. To make the lattice, evenly space 6 dough strips parallel to one another vertically across the filling. Pull every other strip toward you, folding it in half. Lay one strip horizontally in the center of the pie and unfold the folded strips over top of the horizontal strip.

Baking the Pie

Place the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking the pie until the crust is golden brown and the juices are bubbling, about 1 hour. Remove to a wire rack and cool at least 1 hour before serving.