Homemade Sweet Cherry Pie Recipe

Rodge loves cherry pie for Thanksgiving! It remind him of his sweet momma! So I am sharing a lovely recipe today for a homemade sweet cherry pie recipe. We love pairing this pie with a delightful Bourbon Barrel-Aged Red Blend from Ironside Cellars. It has a lush texture, juicy dark fruit aromas, and a kiss of Bourbon-soaked oak! Iron Side Bourbon Barrel-Aged Red Blend showcases rich and tangy fruit flavor framed by barrel notes of smoke, toasted wood, vanilla, roasted coffee, and caramel and I am in love!

The wine is full-bodied and well-structured and will please those seeking a big, boldly flavored red wine!

Head to ironsidecellars.com now to grab yours just in time for Thanksgiving!!!

CHERRY PIE RECIPE

Ingredients

3 cups frozen cherries ( I would definitely prefer fresh cherries but in this season, frozen is all we have)
2/3 cup brown sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 egg
splash milk for egg wash
sugar for sprinkling.

DIRECTIONS

On a lightly floured surface, roll out half of the pie dough into a circle, about 12-inches in diameter. Fit the pie dough into a 9 or 10-inch pie pan. Trim the edges, leaving a 1-inch overhang on all sides. Set aside.

This is the pie dough I made for this recipe!

In a mixing bowl, toss together the cherries, sugar, cornstarch, flour, cinnamon, cardamom, salt, and lemon. Pour the filling into the prepared pie dough and set aside.

Roll out the second half of pie dough into a circle, about 12-inches in diameter. Place the second piece on top of the fruit. Press to seal the top and bottom pieces of dough around the edges. Gently tuck under the edges and crimp together with your thumb and fingers. Vent the top crust by cutting a few slits and/or cut out the center with a small cookie cutter or round piping tip. Place in the refrigerator for about 30 minutes as the oven preheats.

Meanwhile, preheat the oven to 425°F. When ready to bake, whisk together the egg and a splash of milk (cream or even water will work too) to create an egg wash. Brush the egg wash all over the top of the crust then sprinkle with sugar. Place the pie on a rimmed baking sheet and bake for 15 minutes. After 15 minutes, reduce the heat to 370°F and continue to bake for an additional 35 to 45 minutes. When done, the crust should be golden brown and the juices should be bubbling up between the vents.

Remove the pie from the oven and allow for it to completely cool before slicing. Serve pie at room temperature. Store leftovers wrapped in plastic wrap in the refrigerator for up to 4 days.

Find more of my recipes here. I highly recommend my CRANBERRY-CHERRY COBBLER PIE RECIPE!