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Black Cherry Pie Recipe

Black Cherry Pie Recipe

Learn how to make the best homemade Black Cherry Pie with this easy baking recipe. Fresh black cherries create a perfectly balanced sweet-tart filling nestled in a buttery, flaky homemade crust. The secret almond extract enhances the natural cherry flavor for a professional-quality dessert anyone can master.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Black Cherry Pie with a lattice top, where deep purple-black cherry filling bubbles through the gaps, creating an enticing contrast. The crust has a perfect sheen from egg wash and a light dusting of sparkling sugar. A slice has been removed, revealing the rich, jewel-toned cherry filling that holds its shape without being runny. The pie rests on a weathered wooden board with fresh black cherries and a sprig of mint scattered artfully around, while soft natural light accentuates the crimped edges of the pastry and the glossy, slightly caramelized fruit filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (or lemon juice)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g fresh black cherries, pitted (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water for egg wash</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar in a small cup. The vinegar prevents the formation of too much gluten, ensuring a tender crust. Gradually add this liquid to the flour mixture, stirring with a fork until the dough just starts to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a disk, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky texture as it keeps the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the pitted cherries with sugar, cornstarch, salt, lemon juice, almond extract, and cinnamon until evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a baking sheet inside. This hot surface will help cook the bottom crust properly. Remove the larger dough disk from the refrigerator and let it sit for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the larger disk into a circle about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Work from the center outward, rotating the dough occasionally to ensure even thickness. If the dough becomes too soft or sticky, briefly return it to the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching (stretching causes shrinkage). Trim the edges leaving about 2cm (3/4 inch) overhang. Refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disk of dough to a similar thickness. For a lattice top, cut into 2.5cm (1-inch) strips using a pastry wheel or knife. For a solid top, keep the circle intact and cut a few decorative vents.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the cherry mixture into the chilled bottom crust. The filling should form a slight mound in the center. Don't leave behind any juices or sugar mixture in the bowl – these contain your thickeners.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For a lattice top, lay half the strips across the pie in one direction. Fold back every other strip halfway, then place a perpendicular strip across the unfolded strips. Return the folded strips to their original position. Repeat this weaving process until the lattice is complete. For a solid top, simply drape the dough over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim excess dough and crimp the edges by pinching the dough between your thumb and forefinger to create a decorative edge. Brush the top with egg wash for a golden finish, and sprinkle with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F), then reduce temperature to 175°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting period is crucial as it allows the filling to set properly. A pie cut too soon will be runny. For the cleanest slices, refrigerate for 1-2 hours after cooling, then bring back to room temperature before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Cherry Pie?

Black Cherry Pie requires fresh black cherries, sugar, cornstarch, lemon juice, almond extract, cinnamon, and a homemade crust made from flour, butter, sugar, salt, ice water, and apple cider vinegar. The pie is finished with an egg wash and coarse sugar for a golden, sparkling top.

How to cook Black Cherry Pie at home?

Learn how to cook Black Cherry Pie by first making a flaky pastry with cold butter, then prepare a filling with fresh black cherries, sugar, cornstarch and almond extract. Assemble with a decorative lattice top, then bake at 200°C for 20 minutes before reducing to 175°C for another 30-35 minutes until golden and bubbling. Allow to cool completely before serving.

Why is my cherry pie filling too runny?

Your cherry pie filling may be runny if you didn't use enough cornstarch, cut the pie before it fully cooled (at least 3 hours), or if your cherries released excess juice. Using 45g cornstarch and ensuring the filling bubbles vigorously while baking helps achieve the perfect consistency.

Can I use frozen cherries instead of fresh for a cherry pie?

Yes, frozen cherries work well in cherry pies! Thaw them completely and drain excess liquid before using. You may need to adjust the cornstarch slightly (add 1-2 extra tablespoons) as frozen cherries typically release more moisture when baked than fresh ones.

What makes a pie crust flaky and buttery?

A flaky, buttery pie crust comes from using cold ingredients, especially butter, which creates steam pockets during baking. The addition of apple cider vinegar prevents too much gluten formation, while minimal handling preserves those precious butter pieces that create the desired flaky layers.

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For the cleanest slices, refrigerate for 1-2 hours after cooling, then bring back to room temperature before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-15", "reviewBody": "Best cherry pie I've ever made! The almond extract really enhances the natural cherry flavor. The crust was perfectly flaky and buttery. My family devoured it in one sitting!", "name": "Perfect Cherry Pie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Gonzalez", "datePublished": "2024-04-18", "reviewBody": "The balance of sweet and tart in this recipe is perfect! I was worried about making the lattice top, but the instructions were clear and it turned out beautiful. Definitely worth the effort of pitting all those cherries!", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-20", "reviewBody": "This cherry pie was a showstopper at our family gathering! Everyone fought over the last slice. The vinegar trick for the crust made it so tender and flaky. I'll never use another cherry pie recipe again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Stefan Müller", "datePublished": "2024-04-22", "reviewBody": "The detailed instructions made this pie foolproof! I'm not an experienced baker but my pie looked almost professional. The filling set perfectly and wasn't runny at all. The hint of cinnamon was a lovely touch.", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Thompson", "datePublished": "2024-04-25", "reviewBody": "This pie is even better than my grandma's recipe (don't tell her I said that)! I used fresh black cherries from our local farmers market and the flavor was exceptional. The almond extract really does make all the difference!", "name": "Better Than Grandma's", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/black-cherry-pie-recipe" }
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