The Perfect End-of-Summer Fruit Dessert: Cherry Pie
As summer comes to a close, we often seek out recipes that evoke nostalgia and celebration. Few dishes capture that spirit better than homemade fruit pies. With juicy fillings baked beneath a buttery, golden crust, they truly taste like summer on a plate.
One of our favorites in the kitchen is Ina Garten's cherry pie. It's versatile—whether you use fresh, canned, or frozen cherries, the results are always delightful. A hint of lemon and cinnamon brightens the filling, and the flaky crust adds a special touch.
And if you're looking for fresh cherries locally, Sarasota offers plenty of options. The Sarasota Farmers Market on Saturdays is a wonderful place to pick up seasonal fruit, while Detwiler's Farm Market (with multiple locations) always has an impressive produce selection. You can also check out Whole Foods or Sprouts downtown for high-quality cherries and other fresh ingredients.
These are the kinds of desserts we love to share with family and friends here in Sarasota, whether it's after a relaxed backyard dinner, a Sunday evening gathering, or as a sweet ending to a long day at the beach. Served with vanilla ice cream or a dollop of whipped cream, fruit pies make for the perfect indulgence to wrap up summer.
👉 Find the full recipe directions below:
INA GARTEN’s CHERRY PIE
For the Pie Crust:
- All-purpose flour: 2 1/2 cups.
- Sugar: 1 tablespoon.
- Salt: 1 teaspoon.
- Unsalted butter: 1 cup (2 sticks), cold and cubed.
- Ice water: 6–8 tablespoons.
For the filling:
- Cherries: 5 cups, pitted (fresh or frozen, thawed).
- Granulated sugar: 3/4 cup.
- Cornstarch: 3 tablespoons.
- Lemon juice: 1 tablespoon.
- Vanilla extract: 1 teaspoon.
- Salt: A pinch.
For assembly:
- Egg wash: 1 egg beaten with 1 tablespoon of water.
- Sugar: For sprinkling (optional).
INSTRUCTIONS
Step 1: Make the crust
- In a food processor, combine flour, sugar, and salt. Pulse to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough comes together.
- Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Prepare the filling
- In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well and let sit for 15–20 minutes to allow the juices to develop.
Step 3: Roll out the dough
- Preheat the oven to 375°F (190°C).
- Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough into the dish and trim the edges, leaving a slight overhang.
- Roll out the second disc of dough for the top crust.
Step 4: Assemble the pie
- Pour the cherry filling into the prepared pie crust, spreading it evenly.
- Place the second crust over the filling. Trim and crimp the edges to seal. Cut small slits in the top to allow steam to escape.
- Brush the top crust with egg wash and sprinkle with sugar, if desired.
Step 5: Bake the pie
- Place the pie on a baking sheet to catch any drips. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely on a wire rack before slicing to allow the filling to set.
