Description
This irresistible cherry pie recipe combines a flaky, buttery crust with a sweet and tangy cherry filling, making it the perfect dessert for any occasion. Fresh or thawed cherries are coated in a blend of sugar and cornstarch, enhanced with hints of lemon and almond extract, then baked to golden perfection with a glossy egg-wash finish. Let it cool before slicing to enjoy a classic homemade treat that will quickly become your new favorite dessert.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup cold unsalted butter, cut into cubes
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6–8 tablespoons ice water
Cherry Filling
- 5 cups pitted sweet cherries (fresh or frozen and thawed)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Finishing Touch
- 1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
- Make the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter until the mixture resembles pea-sized crumbs. Gradually add ice water, one tablespoon at a time, mixing just enough to form a dough. Divide the dough into two disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Prepare the Oven and Filling: Preheat your oven to 400°F (200°C). In another bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt. Toss until the cherries are evenly coated and the mixture is well blended.
- Roll Out Bottom Crust: On a floured surface, roll out one disk of chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough carefully into the pie dish, gently pressing it to fit without stretching.
- Fill the Pie: Pour the cherry filling into the prepared pie crust and dot the top with small pieces of butter to add richness.
- Top Crust Assembly: Roll out the second dough disk and either cover the pie fully or cut into strips to create a lattice pattern. Trim any excess dough from the edges and crimp the edges to seal the pie.
- Apply Egg Wash: Brush the entire surface of the top crust with the beaten egg wash to achieve a golden, shiny finish after baking.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake at 400°F for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes until the crust is golden brown and the filling is bubbly.
- Cool Completely: Allow the pie to cool for at least 3 hours on a wire rack before slicing to let the filling set properly. Serve and enjoy your homemade cherry pie!
Notes
- Place a baking sheet under the pie to catch any drips and prevent oven messes.
- For a brighter, more vibrant flavor, you can add up to 2 tablespoons of additional lemon juice to the cherry filling.
- If using frozen cherries, ensure they are fully thawed and well drained to avoid excess liquid that could make the filling runny.
