brown sugar cherry pie
My husband is a fruit dessert kind of guy, so this was the perfect treat to make for his birthday this year! With cherries still in season throughout June, a cherry pie is a delicious way to impress your gathering with a seasonal sweet. I prefer brown sugar to white sugar, but you can interchange the two in this recipe depending on your preference. Let me know if you make it and enjoy!
At The Store
For The Filling
4 cups (about half a bag) of fresh cherries, pitted and stems removed
3/4 cup of brown sugar, packed
1/4 cup of cornstarch
1/2 lemon, juiced
Pinch of cinnamon
Pinch of salt
For The Crust
Store bought pie crust or use my trusted recipe by Alison Roman for “The Only Pie Crust”
In The Kitchen
If making your own pie crust, prepare according to recipe instructions.
Preheat your oven to 350 degrees.
While your pie crust is chilling in the fridge, combine all filling ingredients in a sauce pan over medium heat and stir until thickens (add a splash of water if needed). You’ll know it’s ready when the cherries have released their moisture and it’s turned into a jammy, thick mixture. Set aside to cool.
Roll out your pie crust and lay the first disk into your dish, fill with the cooled pie crust. Top with the other crust and make three slits in the center to allow steam out when baking.
Bake for 40 - 50 minutes or until the top crust is golden brown.
Allow to cool so filling solidifies, serve with homemade vanilla ice cream or whipped cream.
Swap It Out
This would be great with any other fruit: strawberries, blueberries, etc.
You can make this with white sugar instead of brown sugar if you prefer.
