Classic Cherry Pie
Capture the timeless beauty of dessert with this Classic Cherry Pie recipe, a celebration of flaky, buttery homemade crust and a luscious, fruit-filled center bursting with sweet-tart cherry goodness. Made with fresh or frozen pitted cherries, a hint of zesty lemon juice, and a touch of vanilla, this pie features a perfectly balanced filling that thickens to perfection. The buttery crust, whether you opt for a classic full covering or an eye-catching lattice design, is brushed with an egg wash for a golden finish that’s as stunning as it is satisfying. With just 45 minutes of prep and a fragrant bake in the oven, this quintessential dessert is ideal for celebrations, holidays, or any time you’re craving a homemade treat. Serve it warm with a scoop of vanilla ice cream, and you’ll have a crowd-pleasing dessert that’s nothing short of irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar (for crust)
- 1 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 5 cups Fresh or frozen pitted cherries
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter, cubed
- 1 large Egg yolk
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large saucepan, combine the pitted cherries, granulated sugar, and cornstarch. Stir until the cherries are evenly coated.
Cook the cherry mixture over medium heat, stirring constantly, until it begins to thicken and bubble. Remove from heat and stir in the lemon juice and vanilla extract. Set aside to cool slightly.
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim excess dough, leaving about 1 inch of overhang.
Pour the cherry filling into the prepared crust and dot the filling with the cubed butter.
Roll out the second disk of dough into a 12-inch circle. Place it over the pie, or cut it into strips to create a lattice pattern.
Trim, fold, and crimp the edges of the pie to seal. If using a solid top crust, cut a few slits in the center to allow steam to escape.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the top crust with the egg wash.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 3 hours to allow the filling to set before slicing and serving.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 541.5 g | 197% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 267.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1907 mg | 41% | |
*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.
