Description
This classic Cherry Pie recipe features a flaky homemade pie crust filled with a luscious, sweet-tart cherry filling. The filling is cooked on the stovetop with fresh or frozen cherries and thickened with cornstarch, then baked to golden perfection with a lattice or full crust top. Perfectly balanced with hints of almond and vanilla extracts, this cherry pie is an irresistible dessert for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 cup ice water (more if needed)
Cherry Filling
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar (adjust based on cherry sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Make the Pie Crust: In a large bowl, mix the flour, salt, and sugar together. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may need more water depending on the humidity. Be careful not to overwork the dough.
- Chill Dough: Divide the dough into two equal portions, shape them into discs, and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes before using.
- Prepare Cherry Filling: In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and a pinch of salt. Stir to combine.
- Cook Filling: Cook the mixture over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens, about 5-7 minutes.
- Cool Filling: Once thickened, remove from heat and let it cool while you roll out the dough.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Roll Out Bottom Crust: Roll out one of the dough discs on a lightly floured surface into a circle that fits your 9-inch pie dish. Place the rolled dough into the pie dish, pressing it gently into the bottom and up the sides.
- Fill Pie: Pour the cooled cherry filling into the pie crust, spreading it out evenly.
- Prepare Top Crust: If you’re making a lattice crust, roll out the second dough disc and cut it into strips. Arrange the strips in a criss-cross pattern over the top of the pie. Trim the excess dough and crimp the edges together to seal the pie. If you’re using a full top crust, place the second dough disc over the filling, cut a few slits for steam to escape, and crimp the edges.
- Brush and Sugar Topping: Brush the top of the crust with heavy cream or milk, and sprinkle with coarse sugar.
- Bake: Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling through the lattice.
- Protect Edges: If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Cool and Serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use fresh or frozen cherries, but if using frozen, make sure to thaw and drain excess liquid to avoid a runny filling.
- Adjust the sugar amount based on the tartness of your cherries for perfect sweetness.
- Chilling the dough is essential for a flaky crust and easier handling.
- Cover pie edges with foil halfway through baking if they brown too quickly to prevent burning.
- Allow the pie to cool completely for at least 2 hours so the filling can fully set before slicing.
- Optional almond extract adds a nice depth of flavor but can be omitted if not available.
