The ‘Gate Plate: A Holiday Cherry Pie

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Izzy Thorpe

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Homemade Cherry Pie


Homemade or store bought pie dough (I recommend Pillsbury brand)

5 cups pitted and halved dark sweet cherries 

⅔ cup granulated sugar 

¼ cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract 

1-2 tablespoons unsalted, cold butter 

1 egg for an egg wash



  1. Heat oven to 350 degrees. 
  2. Assemble dough into a 9×2 inch pie baking dish. If using a homemade pie dough, pre-bake the dough until just lightly brown (about 15 minutes). 
  3. Make the filling: In a bowl, stir together the cherries, sugar, vanilla, lemon and cornstarch. Cover the mixture and let sit for about 30 minutes in the fridge.
  4. Pour the cherry filling into the assembled pie dish – saving 2-3 tablespoons of juice from the mixture.
  5. Reduce the juice: Pour the 2-3 tablespoons of juice into a saucepan, and cook over low heat until thickened. Cool, then pour over the mixture.
  6. Finely cube 1-2 tablespoons of cold, unsalted butter and evenly dot over the filling.
  7. Arrange a lattice for the top or simply place a sheet of dough over the dish, cutting out 2 slits for the steam to release. Finish by lightly brushing the pie with an egg wash.
  8. Bake for 45-50 minutes, or until the top is golden brown and the filling starts to bubble up around the edges.
  9. Remove from the oven, and cool for at least 2 hours.
  10.  Enjoy!