How to make the *Sweetest* Cherry Vanilla Pie - Happy Bake Day

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder provides a gluten-free thickening option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add a distinct sweetness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean offers a more intense flavor.

Preheat the oven to 425°F.

In a large mixing bowl, combine the fresh cherries, vanilla sugar, lemon juice, vanilla extract, instant tapioca, and salt, mixing until well combined.

Set the cherry mixture aside for 5 to 7 minutes to rest.

Line a pie plate with one of the pie crusts.

Add the cherry filling to the lined pie crust.

Top with the second pie crust and crimp the edges to seal.

In a small bowl, whisk together the egg and water to make an egg wash.

Use a basting brush to cover the top and crust of the pie with the egg wash.

Sprinkle the top with turbinado or coarse sugar.

Make a few slits across the top crust for venting.

Bake the pie in the preheated oven for 15 minutes.

After 15 minutes, reduce the oven temperature to 350°F and bake for an additional 40 to 45 minutes, until the top is golden brown and the filling is bubbling around the edges.

If the crust edges brown too quickly, cover them with foil.

Remove the pie from the oven and let it rest on a wire cooling rack.

Serve warm or let it cool completely to room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens