Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

We think the phrase “as American as baseball, <a href="https://www.chefsteps.com/recipes/5-chefs-make-hot-dogs-5-ways">hot dogs</a>, and <a href="https://www.chefsteps.com/recipes/super-apple-pie">apple pie</a>” needs an update to include this supercharged version of summer’s true superstar: the cherry pie.We use a three-stage baking process that guarantees a crisp, evenly browned crust. To ensure the filling survives the extended bake time, instead of using cornstarch, we use clear jel, a modified cornstarch that’s way more heat resistant. The combo of sour cherries, cherry juice, lemon juice, clear jel, and citric acid creates a creamy, tart, and bright filling packed with cherry flavor (and color!).Our <a href="https://www.chefsteps.com/activities/a-guide-to-pie-dough-the-final-recipe">flaky pie dough recipe</a> is great for making flaky crusts for cream pies, hand pies, <a href="https://www.chefsteps.com/recipes/ultimate-quiche">quiche</a>, and pies with drier fillings, but we use a formula with lower hydration for this pie to account for the fact that the cherry filling is relatively wet—perfect flaky results with no chance of soggy bottoms.EDITORS’ NOTE: After reading feedback and retesting this recipe, we’ve updated the ingredients, streamlined the steps, and adjusted the bake time. We’ve reduced the amount of cherry juice, increased the amount of fruit, and increased the amount of clear jel to improve the texture and flavor of the filling.

Quintessential Americana Cherry Pie