Cherry Pie
Indulge in the timeless charm of homemade cherry pie with this classic recipe that blends a buttery, flaky crust with a luscious cherry filling bursting with sweet-tart flavor. Perfect for showcasing fresh summer cherries or making the most of frozen ones, this pie is elevated with a hint of zesty lemon juice and optional almond extract for a subtle nutty undertone. The recipe walks you through creating the perfect crust from scratch, complete with tips for a golden finish using egg wash and a sprinkle of coarse sugar. Whether topped with a traditional lattice pattern or a full crust, this cherry pie is a show-stopping dessert for holidays, picnics, or any time you crave a slice of homemade comfort. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—every bite is pure nostalgia!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 5 cups Fresh or frozen cherries (pitted)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Almond extract (optional)
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 2 teaspoons Coarse sugar (for topping, optional)
Instructions
In a large bowl, whisk together the flour, granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overmixing.
Divide the dough into two equal portions, shape into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Stir in almond extract if using, then remove from heat and let cool to room temperature.
On a lightly floured surface, roll out one disc of chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish and trim any overhang.
Pour the cooled cherry filling into the prepared pie crust.
Roll out the second disc of dough and use it to cover the pie, either as a full top crust or cut into strips to create a lattice pattern. If using a full crust, cut slits in the center to allow steam to escape.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the pie in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 600.6 g | 218% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 326.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 241 mg | 19% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2227 mg | 47% | |
*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.
