Classic Bing Cherry Pie: A Step-by-Step Guide to Baking Perfection

Is there anything more quintessentially summer than a slice of perfectly baked cherry pie? The vibrant red filling, the flaky crust, and the sweet-tart flavor are a combination that evokes memories of sunny days, family gatherings, and pure comfort. While store-bought cherry pies can be tempting, nothing compares to the homemade version, especially when made with juicy Bing cherries.

This recipe takes you through each step of creating a classic Bing cherry pie from scratch. We’ll cover everything from making the perfect pie crust (you can use store-bought if you’re short on time, but homemade is always best!), pitting the cherries, creating the filling, and baking it to golden-brown perfection. Get ready to impress your friends and family with this delicious and rewarding dessert!

Why Bing Cherries?

Bing cherries are considered the gold standard for cherry pie due to their intense sweetness and firm texture. They hold their shape well during baking, preventing the pie from becoming overly runny. Their deep red color also contributes to the beautiful appearance of the finished pie. While other varieties of cherries can be used, Bing cherries will give you the most authentic and delicious classic cherry pie experience.

Ingredients You’ll Need

Before you begin, gather all your ingredients. This will make the process smoother and prevent you from having to stop mid-recipe to search for something.

For the Pie Crust (Double Crust):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
• ½ cup ice water, plus more if needed
• 1 tablespoon apple cider vinegar (optional, but helps with flakiness)

For the Cherry Filling:

• 6 cups (about 2 pounds) fresh Bing cherries, pitted
• ¾ cup granulated sugar (adjust to taste depending on the sweetness of the cherries)
• ¼ cup cornstarch
• ¼ teaspoon almond extract (optional, but enhances the cherry flavor)
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk or cream (for egg wash)
• Turbinado sugar or granulated sugar (for sprinkling on top)

Equipment You’ll Need

• Two large mixing bowls
• Measuring cups and spoons
• Pastry blender or food processor (for the pie crust)
• Rolling pin
• 9-inch pie plate
• Cherry pitter (optional, but highly recommended)
• Plastic wrap
• Baking sheet
• Parchment paper or silicone baking mat
• Small bowl and pastry brush (for egg wash)

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own perfect Bing cherry pie.

Part 1: Making the Pie Crust

The pie crust is the foundation of any great pie. A flaky, tender crust is essential for complementing the sweet and juicy filling. This recipe provides instructions for a classic all-butter pie crust, which yields the best flavor and texture. Remember to keep everything cold – this is the key to a flaky crust!

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter – these are what create the flaky layers. If using a food processor, pulse the butter and flour together until the mixture resembles coarse crumbs. Be careful not to over-process.
3. Add the Liquid: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should start to come together but don’t overmix. Add the apple cider vinegar if using. The dough is ready when it just barely holds together when pressed. If the dough is too dry, add a little more ice water, one teaspoon at a time.
4. Divide and Chill: Divide the dough in half. Gently flatten each half into a disc about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This chilling time allows the gluten in the flour to relax, resulting in a more tender crust.

Part 2: Preparing the Cherry Filling

While the pie crust is chilling, you can prepare the cherry filling. This is a relatively simple process, but it’s important to use fresh, high-quality cherries and to balance the sweetness with a touch of acidity.

1. Pit the Cherries: This is probably the most time-consuming part of the recipe, but it’s essential! Use a cherry pitter to remove the pits from all the cherries. If you don’t have a cherry pitter, you can use a paring knife or a paper clip. Be careful not to lose too much juice in the process.
2. Combine Filling Ingredients: In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, almond extract (if using), and lemon juice. Gently stir to combine, ensuring that the cherries are evenly coated.
3. Let the Filling Rest: Allow the cherry filling to sit for about 15-20 minutes. This will allow the sugar to draw out some of the juices from the cherries, creating a slightly thickened sauce.

Part 3: Assembling and Baking the Pie

Now for the fun part – assembling and baking the pie! This is where all your hard work comes together to create a beautiful and delicious dessert.

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet lined with parchment paper or a silicone baking mat on the lower rack of the oven. This will catch any drips and prevent the bottom of the pie from burning.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the pie crust discs into a circle about 12 inches in diameter. Carefully transfer the dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough, leaving about a 1-inch overhang.
3. Add the Filling: Pour the cherry filling into the pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter. This will add richness and help prevent the top from drying out.
4. Roll Out the Top Crust: On a lightly floured surface, roll out the second pie crust disc into a circle about 12 inches in diameter.
5. Create a Design (Optional): You can get creative with the top crust! You can simply lay the whole crust over the filling, or you can create a lattice top by cutting the dough into strips and weaving them over the filling. You can also use cookie cutters to create decorative shapes and arrange them on top of the pie.
6. Seal and Crimp the Edges: Trim any excess dough from the top crust, leaving about a 1-inch overhang. Crimp the edges of the pie crust together to seal the filling inside. You can use a fork or your fingers to create a decorative crimped edge.
7. Cut Vents: Cut several vents in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking. You can use a knife or a cookie cutter to create decorative vents.
8. Egg Wash: In a small bowl, whisk together the egg and milk or cream. Brush the top crust with the egg wash. This will give the crust a beautiful golden-brown color.
9. Sprinkle with Sugar: Sprinkle the top crust with turbinado sugar or granulated sugar. This will add a touch of sweetness and sparkle.
10. Bake: Place the pie on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
11. Cool: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools. Cutting into the pie while it’s still hot will result in a runny mess.

Tips for Success

Here are a few extra tips to help you bake the perfect Bing cherry pie:

• Keep everything cold: This is the most important tip for making a flaky pie crust. Use cold butter, ice water, and chill the dough thoroughly.
• Don’t overmix the dough: Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
• Use a cherry pitter: This will save you a lot of time and effort.
• Adjust the sugar to taste: The sweetness of the cherries can vary, so adjust the amount of sugar in the filling accordingly.
• Let the pie cool completely before slicing: This will allow the filling to thicken and prevent it from being runny.
• Use a pie shield: If your crust browns too quickly, use a pie shield or aluminum foil to cover the edges.
• Blind bake the bottom crust (optional): For a crispier bottom crust, you can blind bake it before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, or until the crust is lightly golden brown. Remove the pie weights and parchment paper and let the crust cool before adding the filling.

Variations

Once you’ve mastered the classic Bing cherry pie, you can experiment with different variations. Here are a few ideas:

• Add spices: Try adding a pinch of cinnamon, nutmeg, or ginger to the cherry filling.
• Use different extracts: Instead of almond extract, try using vanilla extract or a different fruit extract.
• Add a crumble topping: Instead of a top crust, you can use a crumble topping made with flour, butter, sugar, and oats.
• Make mini pies: Use a muffin tin to make individual cherry pies.
• Add liquor: A splash of Kirsch (cherry liqueur) can enhance the cherry flavor. Add it to the filling before baking.
• Use frozen cherries: If fresh Bing cherries are not available, you can use frozen cherries. Be sure to thaw them completely and drain off any excess liquid before using them in the filling. You may need to add a little more cornstarch to compensate for the extra moisture.

Serving Suggestions

Cherry pie is delicious served on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle it with powdered sugar or drizzle it with chocolate sauce. It’s the perfect dessert for any occasion!

Storage Instructions

Store leftover cherry pie in the refrigerator for up to 3 days. To reheat, warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Troubleshooting

• Runny Filling: If your filling is too runny, you may not have used enough cornstarch, or you may have cut into the pie before it had a chance to cool completely. Next time, try using a little more cornstarch or letting the pie cool for a longer period.
• Tough Crust: If your crust is tough, you may have overmixed the dough, or you may not have chilled it long enough. Next time, be careful not to overmix the dough and make sure to chill it for at least 1 hour.
• Burnt Crust: If your crust is burning, you can cover the edges with aluminum foil or use a pie shield. You may also need to lower the oven temperature slightly.
• Soggy Bottom Crust: Blind baking the bottom crust can help prevent a soggy bottom.

Nutritional Information (approximate per slice)

(Based on 8 servings)

• Calories: 450-550
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 50-70mg
• Sodium: 200-300mg
• Carbohydrates: 50-60g
• Sugar: 30-40g
• Protein: 4-6g

Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.

Conclusion

Baking a classic Bing cherry pie from scratch may seem daunting, but with this detailed guide and a little patience, you can create a truly unforgettable dessert. The combination of the flaky crust, the sweet-tart filling, and the beautiful presentation will impress your friends and family and leave them wanting more. So, gather your ingredients, put on your apron, and get ready to enjoy the deliciousness of homemade cherry pie!

Happy Baking!