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slice of lemon ginger cherry pie on plate

Lemon Ginger Cherry Pie

A classic, two-crust cherry pie with subtle lemon and ginger flavors

Course Dessert
Cuisine American
Keyword cherry dessert, cherry pie filling, fresh cherry recipes, homemade cherry pie, homemade pie filling, how to make cherry pie, summer pie
Prep Time 10 minutes
Cook Time 50 minutes
Chill time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Author Jazzmine from Dash of Jazz

Ingredients

Lemon Ginger Cherry Filling

  • 4 cups fresh or frozen cherries pitted and halved
  • 1 1/2 teaspoons ground ginger
  • juice and zest of one lemon
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon butter cut into small pieces

Pie Crust

  • 3 cups flour
  • 1 1/2 cup cold butter cut into chunks
  • 2 tablespoons cold water
  • 1/4 teaspoon sea salt
  • 1 egg beaten
  • sugar

Instructions

  1. To make crust, add flour and butter to a food processor and pulse until a coarse meal forms. Add cold water and pulse until dough forms.

  2. Remove dough, divide in half, and roll into two balls. Wrap them in plastic wrap and chill in the fridge for at least 30 minutes.

  3. While crust chills, make filling. In a large bowl, combine filling ingredients and stir until combined. Set aside.

  4. Divide crust into two equal pieces and roll out to about 1/4 inch thickness. Place one crust in pan and lightly press into bottom and sides of pan.

  5. Pour filling into bottom crust then place small pieces of butter on top. Lay other other crust over top of filling. Wet edges of both crusts and press together to seal. Crimp the edges with your fingers or press them out with a fork.

  6. Brush top and edges of pie crust with egg wash then sprinkle sugar over top.

  7. Bake for about 50 minutes or until crust is golden brown and filling is bubbly and thickened. Allow pie to fully cool before cutting and serving.

Recipe Notes