Classic Cherry Pie Recipe (VIDEO) (2024)

FAQs

What is the best thickener for cherry pie? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

However, I like to pre bake pie crust because doing so keeps the crust crispy and prevents the bottom from getting soggy. Yes, a pre baked pie crust stays crispy even after being filled with a custard filling (like the one in this chocolate chess pie recipe or this rhubarb custard one)!

Tapioca starch can also thicken cherry pie filling at a concentration of only 5.5%, so we don't need very much—a real victory for those of us who despise starchy pies. Combined with fruit juice, tapioca forms a translucent gel that feels silky and light, so you never have to deal with cloudy or gloppy filling.

Not enough starches in the filling. You can use pectin, corn starch, or even flour to thicken your filling. Too much moisture in the syrup or cherries. Need to be cooked down more.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

In an oven preheated to 375 degrees F, the cherry pie should be perfectly baked in 45-55 minutes. You'll know the pie is done when the crust is golden brown and the filling is bubbling.

Should I refrigerate my homemade cherry pie? ›

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

Most thickeners need to get to around 140°F to start thickening but need to boil and then stay under boiling for several minutes to get rid of the starchy flavor. If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling.

You can tell if the cherry pie filling has gone bad if it exhibits a strange odor, discoloration, or mold. If the can is bulging, leaking, or has rust, it is unsafe to eat. For homemade filling, if there are any signs of mold or an off smell, discard it.

As the filling cools it will thicken, and if you slice the pie before it cools to room temperature, it won't thicken no matter how long you wait. This is also true of pies with custard fillings.

All-Purpose Flour

Flour is a popular thickener for sauces and soups, and it can be used to add body to your fruit filling. It's great because it thickens at low temperatures, but you'll need to use more of it because it's not as effective as some of the other starches.

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally.

All-purpose flour: You can use all-purpose flour as a substitute for cornstarch in equal parts. Keep in mind that it may make the recipe slightly denser. Arrowroot powder: Arrowroot powder is a starch that is often used as a cornstarch substitute. Use it in equal parts.

If the filling isn't thickening even with the cornstarch in the recipe it may not be baked long enough. Cornstarch won't thicken until a certain temperature. The filling should be bubbling when removed from the oven!