Description
Indulge in the sweet and tangy flavors of this Homemade Cherry Pie. With a buttery, flaky crust and a luscious cherry filling, this classic dessert is perfect for any occasion.
Ingredients
Units
Scale
Homemade Pie Crust:
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
Filling:
- 4 and 1/2 cups halved & quartered pitted fresh cherries (see note)
- 2/3 cup (135g) granulated sugar
- 1/4 cup (28g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond 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: Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
- Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover the filling and place in the refrigerator as you roll out the pie dough (or for up to 24 hours).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- Pour the leftover juice into a small saucepan. Cook over low heat, stirring, until juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over cherries in filling. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
- Arrange the lattice: Remove the other disc of pie dough from the refrigerator. Roll the dough into a circle 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips. Carefully thread the strips over and under one another. Press the edges of the strips into the bottom pie crust edges to seal.
- Brush with egg wash: Lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using. Place the pie in the refrigerator for 20–30 minutes while your oven preheats.
- Bake the pie: Preheat oven to 400°F (204°C). Place the pie onto a large baking sheet and bake for 20 minutes. Reduce the temperature to 375°F (190°C) and bake for an additional 30–40 minutes or until the top crust is golden brown and the filling juices have been bubbling up.
- Cool and serve: Remove pie from the oven and cool for at least 3–4 hours before slicing and serving. Store leftovers in the refrigerator.
Notes
- Make Ahead / Freezing Instructions: Prepare the pie in full 1 day in advance. The pie crust dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months.
- Special Tools: Cherry Pitter, Glass Mixing Bowl, Rolling Pin, Pie Dish, Pastry Wheel or Pizza Cutter, Pastry Brush, Pie Crust Shield, Cooling Rack
- Cherries: You need about 1.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half into quarters.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 320
- Sugar: Approximately 25g
- Sodium: Approximately 150mg
- Fat: Approximately 12g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 3g
- Protein: Approximately 4g
- Cholesterol: Approximately 35mg
