This easy Homemade Cherry Pie recipe is the best I’ve ever had. You can enjoy homemade cherry pie all year long because it’s made from scratch and has a simple cherry pie filling made from canned tart cherries.
As an avid baker and lover of all things cherry, I’m always seeking out new ways to enjoy this perfect summer fruit. On a recent trip to my local Aldi store, I discovered a product that has changed my cherry dessert game forever: imported Morello cherries from Germany. These unique cherries add a touch of European flair to every slice of homemade cherry pie.
Morello cherries have a delightfully nuanced flavor profile. They strike a ideal balance of sweet and tart that provides the perfect pop of summery brightness. Unlike the typical canned pie cherries, Morello cherries have a deeper, almost wine-like taste that makes your tastebuds sit up and take notice. Their rich purple hue also gives the filling a dramatic jewel-toned color when baked into pies, tarts, buckles, and other treats.
But possibly the best thing about Morello cherries is their versatility. While fabulous in homemade cherry pie, they can also be used in a myriad of ways both sweet and savory. Add them to yogurt parfaits for breakfast, blend into smoothies, spoon over ice cream, mix into granola or oatmeal, fold into muffins and quick breads, or even roast and serve alongside pork or chicken. Their uses are practically endless.
When creating a cherry pie recipe to highlight these special cherries, simplicity is key. You want the pure, fresh cherry flavor to shine through. An buttery pie crust provides the perfect vessel, with just enough sugar to balance out the cherries’ natural tartness. Topped with a scoop of vanilla ice cream or dollop of freshly whipped cream, this European-inspired pie is the perfect summer dessert.
How to Make Cherry Pie with Morello Cherries
Making a flawless cherry pie is easier than you think with the right technique Here are my tips for pie perfection
Choose quality tart cherries. Morello cherries are my top pick, but other varieties like Montmorency can also be used. Avoid sweet cherries, which lack the necessary tartness.
Cook the filling just until thickened Overcooking can make it gummy Cook only until translucent and thick enough to mound on a spoon.
Refrigerate completely before baking This helps the filling set up properly when baked
Protect the edges from over-browning. Use a pie crust shield or foil strips to prevent burnt edges.
Cool thoroughly after baking. At least 4 hours allows the filling to firm up. Digging into a hot pie will create a runny mess.
Flavor boosters: Add 1/4 tsp almond extract or 1 Tbsp bourbon along with the cherries. A pinch of cinnamon is also nice.
With the easyinstructions below, you’ll get rave reviews every time you serve this quintessential summer classic. The delicious Morello cherries take center stage in every forkful of this European-inspired treat.
Easy Cherry Pie Recipe with Morello Cherry Filling
Ingredients
- 1 refrigerated pie crust (or homemade crust)
- 24 oz jar Morello cherries, drained with 1 cup juice reserved
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 1 Tbsp butter
- 1 egg, beaten (for egg wash)
Instructions
-
Whisk sugar, cornstarch, and salt in saucepan. Add reserved cherry juice. Cook over medium heat, stirring frequently, until boiling and thickened to a gel-like consistency.
-
Remove from heat. Stir in cherries and butter. Allow to cool completely before using.
-
Preheat oven to 425°F. Roll out bottom pie crust and fit into a 9-inch pie plate. Trim edges.
-
Pour cooled cherry filling into bottom crust. Dot with butter for shine and flavor.
-
Roll out second crust. Cut into strips for a lattice top, or place solidly over filling. Crimp edges to seal.
-
Brush top crust with beaten egg. Cut vents in top crust. Sprinkle sugar over top crust if desired.
-
Bake at 425°F for 15 minutes. Reduce heat to 375°F and continue baking 35-45 minutes until crust is golden brown. Allow to cool at least 4 hours before serving.
That’s truly all there is to it. With a jar of imported Morello cherries and a little time, you can create a stunning cherry pie with European flair. The deep, nuanced flavor of these unique cherries takes center stage. Each bite tastes like you harvested summer’s bounty fresh from the orchard.
So next time you come across a jar of imported Morello cherries, don’t hesitate to scoop them up. With the easy recipe above, you’re well on your way to homemade cherry pie perfection. One slice will transport your tastebuds straight to Europe!
Tips for the Best Cherry Pie
- Start with a homemade pie crust. You might not believe how easy they are to make until you try one for the first time or have had one fall apart. I use this double-crust pie crust in all of my pie recipes because it’s my favorite. It has the best buttery taste and flaky texture because it uses both butter and shortening.
- I really think you should use a pie crust shield (affiliate link) to protect the edges of your crust halfway through the process. They don’t get burned while the pie cooks. But you can also just make a shield using tinfoil.
- Don’t forget to use the egg wash to brush your pie crust. To get a beautiful golden brown crust, it makes a big difference.
- This will give the filling time to set up. Let the pie cool for 3 to 4 hours before serving. If not, it will be a runny mess when you cut it, but it will still taste great.
- Any pie you have left over can be kept in the fridge for up to 5 days. Just cover it well with plastic wrap.
- You can heat up individual pie slices in the microwave for 20 to 25 seconds if you like your pie warm. Still want to warm the pie up? Just put it back in the oven at 350°F for about 15 minutes.
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Best Cherry Pie Recipe
Given the choice between cake or pie, I’m going to choose the pie every time. I’m not against tasty treats like chocolate cupcakes with rainbow chip frosting or yellow cake with chocolate frosting. I mean, it’s cake, so I must love it, and I don’t normally turn down dessert.
But pie just speaks to me more than cake does.
Cakes are showy with their many layers, buttercream swirls, ganache drips, and bright sprinkles. Pies, on the other hand, are more modest and not as fancy. There are lattice crusts, and some people (not me, because I can’t even handle the lattice) do really cool things with pie crust design. But for the most part, pies are unassuming with their flaky golden-brown crusts and fruit or cream fillings.
Even so, the buttery, flaky crust, the often jewel-colored inside, and a scoop of ice cream on top of fruit pies make my taste buds (and soul) happy in a way that no cake ever can.
We love going cherry picking and making all of our favorite cherry desserts when it’s cherry season! Other cherry recipes we love are Cherry Crisp, The Best Cherry Pineapple Jello Salad, and Cherry Crisp Cake.
When people want to make a pie from scratch, they often get stuck on the crust. To help you out, I’ve put together all of my best tips and tricks for making pie crust.
As a child, my favorite treat was a classic, home-baked cherry pie. I looked forward to them every July 4th and Thanksgiving, which are the two big pie holidays in my family.
I now say razzleberry pie is my favorite, but cherry pie is still close behind and will always be sweet to me.
The best cherry pie recipe is easy to follow, and the filling only needs a few simple things: sugar, cornstarch, canned cherries, some (but not all!) of the juice they come in, and some salt and butter for good measure. Maybe some red food coloring if you want a vibrant ruby red color for the filling.
The cherry juice, cornstarch, and sugar are cooked on the stove to make the filling thicker. Then the cherries are added, and the filling is used to fill the pie.
If you do it right, the filling will be just stable enough that you can cut beautiful slices of pie that will stay together while still being juicy. The cherry pie filling gets sticky if you use too much cornstarch. If you use too little, it gets runny. But no worries – follow this recipe and you’ve got cherry pie perfection every time.
Cherry Pie with Frozen Cherries (Sour Cherries)
FAQ
What are morello cherries used for?
What to do with a jar of Morello cherries?
Which cherries are best for pies?
What is the difference between sour cherry and morello cherry?
Can you make a cherry Crumb pie with dark morello cherries?
If you ever want to make a cherry crumb pie using Aldi’s or Trader Joe’s Dark Morello Cherries, here’s an easy and fairly quick recipe. It’s a crumb pie, which in this case means a regular pastry crust, a cherry filling and a crumb topping.
How do you make a cherry pie with morello cherries?
Here is how to make a delicious cherry pie with Morello cherries. INGREDIENTS: PROCEDURE: Soften three tablespoons of butter in a small bowl. If you use unsalted butter, add an eighth teaspoon of salt to the butter when you soften it. Line a nine-inch pie plate with a crust and crimp the top edge.
Are Trader Joe’s Morello cherries good for pie filling?
The only downside to the Trader Joe’s Morello cherries is that they are more of a dark purple than a red, so you really can’t get that classic ruby red cherry pie filling look unless you use quite a bit of red food coloring (affiliate link).
What is the best cherry pie recipe?
The best cherry pie recipe is simple and uses only a few simple ingredients to make the homemade filling: canned cherries, some (but not all!) of the juice they come in, sugar, and cornstarch, with a little salt and butter for good measure. Maybe some red food coloring (affiliate link) if you want a vibrant ruby red color for the filling.
Where can I buy morello cherries?
For someone who likes to cook and eat, however, the biggest advantage of Morello cherries is that canned Morellos make wonderful cherry pies and crisps any time of the year. You can buy them online or at some supermarkets. In our area, Aldi and Trader Joe’s both carry them. Here is how to make a delicious cherry pie with Morello cherries.
How do you make cherry pie dough?
Position rack in lower third of oven and preheat to 425°F. Drain the cherries and reserve ½ cup of the juice. Stir together the cornstarch, salt, cherries, sugar, lemon juice, reserved cherry juice, and vanilla extract. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch pie dish. Trim dough overhang to ½ inch.