If you are looking to celebrate the summer holiday with a classic dessert that bursts with bright flavors and festive charm, this Cherry Pie for 4th of July Recipe will become your new go-to. Imagine a buttery, flaky crust cradling a luscious filling of tangy tart cherries sweetened to perfection, spiced subtly with almond and vanilla extracts. It’s a dessert that captures the spirit of the day with every bite, making your celebration unforgettable and full of delicious smiles.
Ingredients You’ll Need
Every ingredient in this Cherry Pie for 4th of July Recipe is carefully chosen to create the perfect balance of texture, taste, and eye-catching color. From the crisp pastry to the juicy filling, each component plays an essential role in delivering a truly indulgent experience.
- Ice water: Keeps the pie dough tender and easy to work with by chilling the fats during mixing.
- All-purpose flour (2 cups): The foundation for the flaky crust that holds all the sweet goodness inside.
- Sugar (1½ tablespoons): Adds a subtle sweetness to the dough for balance against the tart filling.
- Salt (1 teaspoon): Enhances flavors throughout the crust and filling.
- Cold salted butter (½ cup, 1 stick): Creates layers in the crust for that flaky, melt-in-your-mouth texture.
- Crisco (6 tablespoons): Helps achieve a tender, flaky dough by providing a different fat texture than butter alone.
- Beaten half large egg: Binds the pie dough ingredients and adds richness.
- Tart cherries (3 cans, about 4 cups): The star of the filling, providing bright color and a lively, tangy flavor.
- Sugar (1 cup): Sweetens the cherry filling perfectly without overpowering the fruit’s natural tartness.
- Salt (¼ teaspoon): Balances and rounds out the filling flavors.
- Quick-cooking tapioca (¼ cup): Acts as a natural thickener, giving the filling that classic pie texture.
- Almond extract (¼ teaspoon): Adds a warm, nutty depth to the cherry filling.
- Vanilla extract (¾ teaspoon): Rounds out the flavor profile with sweet, floral notes.
- Salted butter (2 tablespoons, chunks): Dotting the filling with butter enriches the taste and helps create a luscious finish.
- Milk: For brushing the crust, helping it develop a golden, appetizing color.
- Coarse sugar (1 tablespoon): Sprinkled on top to add sparkle and a subtly crunchy texture after baking.
How to Make Cherry Pie for 4th of July Recipe
Step 1: Prepare the Pie Dough
Start by combining the flour, sugar, and salt in a large bowl. Cut in the cold butter and Crisco until the mixture resembles coarse crumbs. Slowly add the ice water and beaten egg, just enough to bring the dough together without overworking it. Chill the dough for at least 30 minutes so it firms up and is easier to roll out. The cold fats are key here to ensure a beautifully flaky crust.
Step 2: Make the Cherry Filling
Drain the canned tart cherries, reserving a bit of the juice. In a bowl, mix the cherries with sugar, salt, tapioca, almond extract, and vanilla extract. This combination enhances the cherries’ natural tartness while thickening the filling perfectly during baking. The tapioca ensures a filling that’s not too runny but still juicy and luscious.
Step 3: Assemble the Pie
Divide the dough in half and roll out one portion on a floured surface to fit your pie dish. Transfer it carefully, then spoon the cherry filling inside, distributing it evenly. Dot the filling with the chunks of salted butter for richness. Roll out the second half of the dough for a full top crust, or get creative with lattice strips. Crimp the edges to seal and brush the top with milk, then sprinkle with coarse sugar for a sparkling, crunchy finish.
Step 4: Bake to Perfection
Preheat your oven to 425°F (220°C). Bake the pie for about 45 minutes, but keep an eye on the edges—they can brown too quickly. If that happens, cover the crust edges with foil to prevent burning. The pie is ready when the filling is bubbling through the crust vents and the crust itself has turned a deep golden brown.
How to Serve Cherry Pie for 4th of July Recipe
Garnishes
There’s nothing quite like a slice of cherry pie with a scoop of vanilla ice cream melting over the top, or a dollop of freshly whipped cream. For a festive touch, sprinkle fresh blueberries and strawberries around the pie plate to add red and blue accents that complement the 4th of July vibe beautifully.
Side Dishes
This Cherry Pie for 4th of July Recipe pairs wonderfully with light, refreshing sides. Think of a crisp green salad with a citrus vinaigrette, or some grilled corn on the cob to balance the richness of the dessert. Keeping sides simple allows the star pie to truly shine.
Creative Ways to Present
For an extra festive presentation, serve the pie on a platter decorated with sparklers or small American flags stuck into the crust edges. You can even cut the pie into star-shaped slices using cookie cutters for a whimsical touch that will delight both kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cherry pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy that juicy, buttery slice even after the celebration.
Freezing
You can freeze the pie either baked or unbaked. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When properly stored, the pie will maintain its quality for up to 2 months, so you can savor it long after the 4th of July festivities have ended.
Reheating
Warm the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This brings back that freshly baked aroma and makes the crust crisp again, almost like it just came out of the oven.
FAQs
Can I use fresh cherries instead of canned in this Cherry Pie for 4th of July Recipe?
Absolutely! Fresh cherries can be a delightful substitution when in season. Just be sure to pit them and adjust sugar levels depending on how tart your cherries are. You might also need a bit more thickener if fresh cherries release more juice.
What can I substitute for Crisco in the pie crust?
If you prefer not to use Crisco, you can substitute it with an equal amount of cold vegetable shortening or increase your butter by an equal amount, but keep in mind this might slightly impact the flakiness and tenderness of the crust.
How do I prevent the bottom crust from becoming soggy?
A great tip is to blind bake the bottom crust for about 10 minutes before adding the filling. You can also make sure your filling isn’t overly watery by draining cherries well and using the tapioca as a thickener.
Is it okay to halve the beaten egg for the dough?
Yes, this recipe works best with half a beaten egg to bind the dough without making it too dense. If you need to be precise, beat the egg and divide it equally, using just half for the crust.
Can I make this pie gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour and ensure your tapioca and other ingredients are gluten-free certified. This way, everyone can enjoy this festive pie safely.
Final Thoughts
Making this Cherry Pie for 4th of July Recipe is more than just baking a dessert — it’s creating a heartfelt tradition filled with joy and delicious flavors. Whether you’re marking the holiday with family or just craving a summery treat, this pie is a sweet way to celebrate. So grab your rolling pin and enjoy every crumb of this classic, crowd-pleasing recipe.
Print
Cherry Pie for 4th of July Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate the 4th of July with this classic homemade cherry pie featuring a flaky double crust and a sweet-tart cherry filling. Perfect for summer gatherings, this pie combines juicy tart cherries with a hint of almond and vanilla, all baked to golden perfection.
Ingredients
Pie Crust
- 1/4 cup ice water
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup salted butter (cold, 1 stick)
- 6 tablespoons Crisco
- 1/2 large egg (beaten)
Cherry Filling
- 3 (14.5-oz) cans tart cherries (about 4 cups, drained)
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 cup quick-cooking tapioca
- 1/4 teaspoon almond extract
- 3/4 teaspoon vanilla extract
- 2 tablespoons salted butter (cut into chunks)
Topping
- Milk (for brushing the crust)
- 1 tablespoon coarse sugar
Instructions
- Prepare the pie crust dough: In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Cut in the cold salted butter and Crisco using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing gently, until the dough just comes together. Add the beaten half egg and combine gently. Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Make the cherry filling: In a large bowl, drain the tart cherries and mix with sugar, salt, and quick-cooking tapioca. Stir in the almond and vanilla extracts to enhance the flavor. Let the mixture sit while the dough chills, allowing the tapioca to absorb some of the cherry liquid.
- Roll out the crust: On a lightly floured surface, roll one dough disc into a 12-inch circle to fit a 9-inch pie plate. Transfer the dough to the pie plate, gently pressing it into place. Trim any excess crust from the edges.
- Assemble the pie: Pour the cherry filling into the prepared crust and dot with the 2 tablespoons of salted butter chunks. Roll out the second dough disc into another 12-inch circle and place it over the filling. Trim, seal, and flute the edges to secure the top and bottom crusts. Cut small slits or decorative vents on the top crust to allow steam to escape.
- Finish and bake: Brush the top crust with milk to promote browning and sprinkle evenly with the coarse sugar for a sparkling finish. Preheat the oven to 425°F (220°C). Bake the pie at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 30 more minutes or until the crust is golden brown and filling is bubbling.
- Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing and serving.
Notes
- Use cold butter and Crisco to ensure a flaky crust.
- The beaten half egg helps bind the dough but keep the dough cold.
- Quick-cooking tapioca thickens the cherry filling without graininess.
- Allow the pie to cool fully for better slicing and filling set.
- Optional: Serve with vanilla ice cream or whipped cream for an extra treat.
