Cherry Pie Recipe
Delight in the comforting sweetness of freshly baked cherry pie, with its golden, flaky crust and luscious fruit filling bursting with flavor. This classic dessert is perfect for any occasion, from festive gatherings to quiet evenings at home.
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Servings: 8
Calories: 350kcal
Ingredients
- 1 Tablespoon 15ml lemon juice
- 1/4 cup 28g cornstarch
- 1/4 teaspoon almond extract
- 4 and 1/2 cups halved and quartered pitted fresh cherries see note
- Homemade Pie Crust or All Butter Pie Crust both recipes make 2 crusts, 1 for bottom and 1 for top
- 2/3 cup 135g granulated sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon 14g cold unsalted butter, cut into small cubes
- Egg wash: 1 large egg beaten with 1 Tablespoon 15ml milk
- Optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Begin by preparing either pie crust recipe through step 5, ensuring a chilled and pliable dough.
- Make the filling: Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a large mixing bowl. Stir until well-blended. Cover the mixture and refrigerate it while working on the pie crust, or for up to 24 hours to allow the flavors to meld.
- Roll out the chilled pie dough: On a floured surface, roll out one disc of the chilled dough, turning it slightly after every few rolls to maintain an even 12-inch circle. Gently transfer the dough to a 9-inch pie dish, pressing it into place with your fingers to avoid air pockets. With a slotted spoon, fill the crust with the cherry mixture, reserving the liquid for later. Place the pie in the refrigerator while reducing the reserved juices.
- Reduce the juices: Pour the reserved cherry juice into a small saucepan and cook it over low heat for 3-4 minutes, stirring frequently, until slightly thickened. Allow it to cool briefly before drizzling over the cherries. Gently toss to coat the filling; any thickened reduction will melt during baking. Scatter the butter cubes evenly across the filling.
- Preheat the oven to 400°F (204°C).
- Arrange the lattice: Roll out the second disc of chilled dough into another 12-inch circle. Cut the dough into strips using a pastry wheel, sharp knife, or pizza cutter—four strips 2 inches wide and two strips 1 inch wide. Weave the strips into a lattice over the pie, carefully lifting and threading as needed. Press the edges of the strips into the bottom crust, sealing firmly. Trim any excess dough, then crimp or flute the edges for a decorative finish.
- Finish the crust: Brush the top of the lattice with egg wash for a golden sheen. If desired, sprinkle coarse sugar over the crust for extra texture and sweetness.
- Bake: Place the pie on a large baking sheet to catch any drips and bake at 400°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust turns golden brown and the filling bubbles vigorously around the edges or through the lattice for at least 5 minutes. To prevent over-browning, use a pie crust shield after the first 20 minutes of baking.
- Cool and serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 3-4 hours. This cooling time is essential for the filling to set properly before slicing.
- Storage: Wrap any leftovers tightly and refrigerate for up to five days, ensuring the pie retains its flavor and texture.
Notes
4o
Nutrition
Calories: 350kcal