4th Generation Homemade Cherry Pie
Passed down through generations, this 4th Generation Homemade Cherry Pie is a celebration of family traditions and timeless flavors. Packed with the vibrant sweetness of fresh, pitted cherries and a hint of almond extract, this pie filling is lovingly nestled in a buttery, flaky, handmade crust. The recipe’s signature lattice design, brushed with a golden egg wash, bakes to crisp perfection, while a touch of lemon juice balances the rich, fruity filling. Ideal for summer gatherings or cherished holidays, this pie is as beautiful as it is delicious. With simple ingredients, step-by-step guidance, and just the right balance of sweet and tart, this classic dessert is destined to become a staple in your own family recipe book.
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Recipe Information
Ingredients
- 4 cups Fresh cherries (pitted)
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Almond extract
- 2 tablespoons Unsalted butter (cold, cubed)
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed, for crust)
- 8 tablespoons Ice water
- 1 unit Egg yolk
- 1 tablespoon Milk
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter for the crust and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water into the flour mixture, 1 tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 425°F (220°C). Place a baking sheet on the middle rack to catch any drips during baking.
In a large mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Toss well to coat the cherries evenly and set aside.
On a floured surface, roll out one of the chilled dough disks into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently to fit the bottom and sides. Trim excess dough, leaving about 1/2 inch overhang.
Pour the prepared cherry filling into the crust-lined pie dish, spreading it out evenly. Dot the top of the filling with the cold, cubed butter.
Roll out the second dough disk into a 12-inch circle. Cut into strips and arrange them in a lattice pattern over the filling, or simply cover the pie with the rolled-out dough, cutting slits to vent. Trim, fold, and crimp the edges as desired.
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush the wash over the top crust or lattice to promote browning.
Place the pie on the preheated baking sheet and bake for 20 minutes at 425°F (220°C). Reduce the temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before serving, allowing the filling to set properly.
Slice, serve, and enjoy your homemade cherry pie!
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 505.8 g | 184% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 234.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 223 mg | 17% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
