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Rainier Cherry Pie Recipe

Rainier Cherry Pie Recipe

Learn how to make the best homemade Rainier cherry pie with this easy baking recipe. The delicate sweetness of premium Rainier cherries shines in a buttery, flaky crust with hints of almond. Perfect technique for creating a never-soggy bottom and picture-perfect lattice top!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
A stunning overhead shot of a lattice-topped Rainier cherry pie, its golden-brown crust glistening with turbinado sugar crystals that catch the soft afternoon light. The pale yellow-red cherries peek through the lattice gaps, their juices bubbling at the edges. A cross-section view reveals perfectly set filling—not too runny, not too firm—with plump cherries suspended in a glossy amber sauce. The pie rests on a weathered wooden board dusted with flour, with a scattering of fresh Rainier cherries and almond slivers artfully arranged nearby. A vintage pie server sits alongside, ready to portion the first slice of this summer masterpiece.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pie crust:</strong></li> <li class="ingredients-single-item">300g all-purpose 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"><strong>For the filling:</strong></li> <li class="ingredients-single-item">900g fresh Rainier cherries, pitted (or sweet yellow cherries)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">3 tbsp cornstarch</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 salt</li> <li class="ingredients-single-item"><strong>For finishing:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp turbinado sugar (or coarse sugar)</li> <li class="ingredients-single-item">15g sliced almonds (optional)</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">Pastry blender (or food processor)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start with the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle 60ml of ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add more water 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't feel wet or sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two portions, one slightly larger than the other (about 60% for bottom crust, 40% for lattice top). Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up again, crucial for a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. In a large bowl, gently combine the pitted Rainier cherries with sugar, cornstarch, lemon juice, almond extract, and salt. Toss carefully to coat without crushing the delicate cherries. The cornstarch will thicken the juices during baking, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this will help cook the bottom crust properly). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll out the larger disk of dough to a 30cm (12-inch) circle about 3mm (⅛-inch) thick. Transfer to your pie dish by draping it over the rolling pin, then gently easing it into the corners without stretching. Trim edges leaving a 2cm (¾-inch) overhang. Refrigerate while you prepare the lattice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll the second disk into a 28cm (11-inch) circle of even thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice. For the neatest result, refrigerate the strips for 10 minutes if they've become too soft. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the pie shell from the refrigerator and pour in the cherry filling, including any accumulated juices. The filling should form a slight mound in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Arrange half of the dough strips across the pie in one direction. Fold back every other strip halfway, then place a strip perpendicular to them. Unfold the folded strips over the perpendicular strip. Repeat the process, weaving the strips to create a lattice pattern. Trim and tuck the strip edges under the bottom crust edge, then crimp decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the lattice with egg wash, making sure to get into all the crevices but avoiding puddles. Sprinkle generously with turbinado sugar and sliced almonds if using. The egg wash creates a golden shine, while the sugar adds sparkle and crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce temperature to 180°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously at the center (not just the edges). If the edges brown too quickly, shield them with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial! It allows the cornstarch to fully set the filling. Cutting too soon will result in a runny pie, despite perfect baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Serve at room temperature with a scoop of vanilla ice cream if desired. The pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days. </li> </ol>

FAQs

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

What ingredients are used in Rainier Cherry Pie Recipe?

This pie combines fresh Rainier cherries, sugar, cornstarch, lemon juice, almond extract, and salt for the filling. The homemade crust requires flour, sugar, salt, cold butter, and ice water. It's finished with an egg wash, turbinado sugar, and optional sliced almonds.

How to cook Rainier Cherry Pie Recipe at home?

Learn how to cook Rainier Cherry Pie Recipe by preparing a flaky butter crust, mixing fresh cherries with sugar and cornstarch, assembling a decorative lattice top, and baking until golden. The technique includes starting at a higher temperature (200°C) then reducing to 180°C, and allowing a full 4-hour cooling period for the filling to set properly.

Why is cornstarch essential when making cherry pies?

Cornstarch is the thickening agent that transforms cherry juices into a glossy gel-like consistency. Without it, you'd end up with a soggy, runny pie. For Rainier cherries, which are particularly juicy, the 3 tablespoons recommended creates the perfect texture—sliceable but not too firm.

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

Yes, frozen cherries can work in a pinch, but they release more liquid. If using frozen Rainier or yellow cherries, increase the cornstarch to 4 tablespoons and don't thaw before mixing with other filling ingredients. The texture won't be quite as perfect, but the flavour will still shine.

What makes a lattice-top pie crust stay crisp and not get soggy?

A crisp lattice requires several techniques: preheating the baking sheet, starting with a higher oven temperature, ensuring the filling is properly thickened with cornstarch, creating adequate vents in the lattice pattern, and most importantly, allowing the pie to cool completely before cutting.

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Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in flaky layers." }, { "@type": "HowToStep", "name": "Add Water", "text": "Drizzle 60ml of ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add more water 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't feel wet or sticky." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Divide the dough into two portions, one slightly larger than the other (about 60% for bottom crust, 40% for lattice top). Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up again, crucial for a flaky texture." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "In a large bowl, gently combine the pitted Rainier cherries with sugar, cornstarch, lemon juice, almond extract, and salt. Toss carefully to coat without crushing the delicate cherries. The cornstarch will thicken the juices during baking, preventing a soggy bottom crust." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this will help cook the bottom crust properly)." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "On a lightly floured surface, roll out the larger disk of dough to a 30cm (12-inch) circle about 3mm (⅛-inch) thick. Transfer to your pie dish by draping it over the rolling pin, then gently easing it into the corners without stretching. Trim edges leaving a 2cm (¾-inch) overhang. Refrigerate while you prepare the lattice." }, { "@type": "HowToStep", "name": "Prepare Lattice", "text": "Roll the second disk into a 28cm (11-inch) circle of even thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice. For the neatest result, refrigerate the strips for 10 minutes if they've become too soft." }, { "@type": "HowToStep", "name": "Fill Pie", "text": "Remove the pie shell from the refrigerator and pour in the cherry filling, including any accumulated juices. The filling should form a slight mound in the center." }, { "@type": "HowToStep", "name": "Create Lattice Top", "text": "Arrange half of the dough strips across the pie in one direction. Fold back every other strip halfway, then place a strip perpendicular to them. Unfold the folded strips over the perpendicular strip. Repeat the process, weaving the strips to create a lattice pattern. Trim and tuck the strip edges under the bottom crust edge, then crimp decoratively." }, { "@type": "HowToStep", "name": "Apply Finishing Touches", "text": "Brush the lattice with egg wash, making sure to get into all the crevices but avoiding puddles. Sprinkle generously with turbinado sugar and sliced almonds if using. The egg wash creates a golden shine, while the sugar adds sparkle and crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce temperature to 180°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously at the center (not just the edges). If the edges brown too quickly, shield them with foil." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial! It allows the cornstarch to fully set the filling. Cutting too soon will result in a runny pie, despite perfect baking." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve at room temperature with a scoop of vanilla ice cream if desired. The pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-04-18", "reviewBody": "This Rainier cherry pie is absolutely divine! The balance of sweet and tart flavors is perfect, and the hint of almond extract really elevates the entire dessert. My family couldn't stop raving about it!", "name": "Perfect Balance of Sweet and Tart", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-16", "reviewBody": "I was nervous about making a lattice top, but the instructions were so clear that mine turned out beautiful! Looked just like the photos and tasted even better. Worth the effort to hunt down Rainier cherries.", "name": "Lattice Turned Out Instagram-Worthy!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-12", "reviewBody": "I've made many cherry pies before, but this recipe with Rainier cherries is exceptional. The cornstarch ratio is spot on - not a single drop leaked out during baking, and the filling set perfectly without being gummy.", "name": "Best Cherry Pie I've Attempted!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Beaumont", "datePublished": "2024-04-09", "reviewBody": "My family begged for the recipe after I served this! The almond extract makes this so special - it pairs beautifully with the delicate flavor of Rainier cherries. Don't skip the turbinado sugar on top for that perfect crunch!", "name": "Family Begged for the Recipe!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-05", "reviewBody": "This pie freezes beautifully! I made two when Rainier cherries were in season - we enjoyed one right away and froze the second. Months later, it was just as delicious after thawing and warming in the oven. Will make again every summer!", "name": "Freezes Beautifully for Later Enjoyment!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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