🎶 Sunday Afternoon Cherry Pie

🍒 There’s something wonderful about a slow California Sunday afternoon, especially when summer gives you a big bowl of perfectly ripe black cherries. Sunday Afternoon Cherry Pie turns them into an easy, comforting homemade pie with buttery pastry and a luscious black-cherry filling. Take your time, let it bake, let it cool, and savor every delicious bite. 🍒

And because everything tastes a little better with music, we wrote “Sunday Afternoon Cherry Pie” to go with it—a soulful, playful soundtrack for an afternoon in the kitchen. After all, you never quite know what might happen when there’s fresh cherry pie in the house.

Bake the pie. See what happens. ❤️🎶🍒 Love • Music • Food • Art • Fun | tretaylor.com

A Deliciously Fun Life Recipe from The Nomad Kitchen

🍒👠

Fresh summer cherries, buttery pastry and a little French secret make this one of those wonderfully simple pies that tastes far more elaborate than it is.

The secret is Bonne Maman Black Cherry Preserves. A generous cup deepens the fresh cherry flavor, adds just enough sweetness for particularly tart summer fruit, and creates that gorgeous glossy filling.

Put on some music, pour yourself something bubbly, and make a pie.

🛒 Ingredients

For the cherry filling

• 7–8 cups fresh black cherries, pitted

• ¾ cup granulated sugar

• 2 tablespoons light brown sugar

• 1 cup Bonne Maman Black Cherry Preserves

• ⅓ cup cornstarch

• 1½ tablespoons fresh lemon juice

• 1 teaspoon pure vanilla extract

• ¼ teaspoon almond extract

• ¼ teaspoon salt

• 2 tablespoons unsalted butter

For the crust

• 2 prepared pie crusts, plus extra pastry if desired

• 1 egg

• 1 tablespoon milk or cream

• Coarse sugar, optional

• 🥧 Make It Beautiful: A gorgeous pie deserves a gorgeous dish. For Sunday Afternoon Cherry Pie, I love a deep, ruffled French ceramic pie plate — beautiful enough to go straight from the oven to your Sunday table. [Shop my favorite pie dishes on Amazon]

🍒 Make the Filling

Place the pitted cherries in a large bowl.

Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, almond extract and salt. Gently toss until combined.

Fold in 1 cup of black cherry preserves and let the mixture rest for about 20 minutes.

Taste one of the cherries. If your fruit is exceptionally tart, add another tablespoon or two of sugar. Fresh cherries vary, so let the fruit tell you what it needs.

🥧 Assemble

Preheat the oven to 425°F.

Fit one crust into a 9- or 10-inch deep-dish pie plate.

Spoon in the cherry filling and all those beautiful juices. Dot the top with the butter.

Cut the second crust into strips and make a simple lattice over the filling. Trim and crimp the edges.

If you're feeling artistic, use leftover pastry to add a few little flowers around the edge. Entirely optional — Sunday afternoon rules apply. 🌻

Whisk the egg with the milk or cream and lightly brush it over the pastry. Sprinkle with coarse sugar if desired.

🔥 Bake

Bake the pie on a sheet pan at 425°F for 20 minutes.

Reduce the temperature to 375°F and continue baking for 40–50 minutes, or until the crust is beautifully golden and the cherry filling is bubbling through the lattice.

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

⏰ Cool

Let the pie cool for at least 3 hours before slicing.

This matters! The filling thickens as it cools and becomes that luscious, glossy black-cherry filling we're after.

🍨 Serve

Serve at room temperature or slightly warm with vanilla-bean ice cream or softly whipped cream.

And if it's really Sunday afternoon?

A little glass of something cold and bubbly certainly isn't going to hurt anybody. 🥂

🎵 And Put This On While It Bakes...

“Cherry Pie” — Tré Taylor

A slow, sweet, laid-back neo-soul jam made for a summer Sunday afternoon.

Because sometimes living a deliciously fun life doesn't require much at all.

A bowl of ripe cherries.
A beautiful pie.
A little music.
And nowhere else you need to be.

Love • Music • Food • Art • Fun

From The Nomad Kitchen
and Deliciously Fun Life 🍒