Ina Garten Cherry Pie
Nothing beats a classic cherry pie, especially one from celebrity chef Ina Garten! This delicious and easy pie combines sweet cherries with a buttery, flaky crust and is sure to be a hit at any summer gathering. Plus, it doesn’t require too many ingredients or steps – making it perfect for busy home cooks! With just a few simple steps, you can have a delicious cherry pie that’s sure to please.
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Servings: 10 people
Calories: 792kcal
Equipment
- 9-inch pie plate
- pastry cutter
- oven etc.
Ingredients
Cherry Filling:
- 1.5 cups of freshly picked and pitted cherries
- 2.5 tablespoons of premium cornstarch
- 1 teaspoon of freshly squeezed lemon juice
- 1 tablespoon of artisanal butter
- 1/4 teaspoon of salt
- 1/2 cup of granulated sugar
Pie Assembly:
- 1/4 cup of all-purpose flour for a delicate dusting
- 1 pie crust ready to cradle the delicious filling
For Egg Wash:
- 1 large free-range egg beaten with 1 tablespoon of wholesome milk, for a golden finish
Instructions
- Preheat your oven to an inviting 375°F and prepare the pie crust by rolling it out on a lightly floured surface. Gently place it into a 9-inch pie dish and set aside.
- In a medium bowl, delicately combine the cherries, sugar, cornstarch, salt, and lemon juice. Pour this tantalizing filling into the prepared pie dish.
- Add a few butter pieces on top of the cherry mixture and then put the remaining pie crust over it. Seamlessly crimp or seal the edges to form a tight barrier around your cherry pie.
- To give your cherry pie a golden, glossy finish when baking, paint on top with an egg and milk or cream mixture.
- If desired, dust the top of your pie with a bit of flour to make the crust even sturdier.
- Bake in preheated oven for 40-45 minutes or until it reaches a golden brown color on top. Allow cooling before slicing and serving up this tasty treat!
Notes
- If your pie is over-browning, cover it loosely with foil.
- Let the pie cool completely before slicing and serving to prevent it from becoming soggy.
- If you don’t have fresh cherries, you can use frozen cherries in this recipe. Just be sure to thaw them first and drain off any excess liquid before adding to the filling.
- You can replace the butter with coconut oil or vegan butter for a dairy-free option.