Simple, classic, and incredibly popular – you can’t go wrong with cherry pie. Seal the Seasons makes it even easier since all of our cherry products are already pitted, washed, and ready to use.
Depending on local product availability, you may be using our Tart Cherries, Dark Sweet Cherries, or Mixed Cherries. If you’re using all Tart cherries, we recommend adding a little extra sugar when making the filling (about an extra ¼ cup). But our biggest tip for success is to make sure the filling reaches the correct consistency – you’ll want to keep simmering until it’s thick enough to coat the spoon. If the filling isn’t thick enough, patience usually does the trick – simmering it longer will reduce water content. Enjoy!
2 Tsp. Vanilla Extract (bourbon vanilla is even better)
1/2 Tsp Almond Extract (optional)
1 1/2 Tblsp. Lemon Juice
2 Tblsp. Unsalted butter, cubed
1 large egg
2 Tsp. water
STEP 1: Preheat oven to 425 degrees F.
STEP 2: Set pie crusts out and let come to room temperature.
STEP 3: In a large saucepan, combine the cherries, cornstarch, sugar, salt, vanilla, almond extract, and lemon juice. Simmer over medium heat, stirring frequently until the mixture is thick. If your filling does not thicken enough, you can add a little extra cornstarch and/or simmer longer to remove excess moisture.
STEP 4: Once the filling is the right consistency, remove from heat and let cool.
STEP 5: Transfer filling into one of the prepared pie crusts. Top with cubes of butter.
STEP 6: Slice second pie crust into strips for lattice top. Weave strips on top of pie. Trim excess dough, leaving about a half inch of overhang. Crimp edges to secure the strips to the bottom crust.
STEP 7: Beat egg and water to create a simple egg wash. Brush the crust with the egg wash and sprinkle top with sugar.
STEP 9: Place pie on baking sheet and bake for 15 minutes.
STEP 10: Reduce the oven temperature to 350 degrees F and continue baking for approximately 45-50 minutes (or until the crust is golden and the filling is bubbling).