Fabulous Cherry Pie
Indulge in the timeless charm of a homemade 'Fabulous Cherry Pie,' boasting a buttery, flaky crust made from scratch and a luscious cherry filling that's the perfect balance of sweet and tart. Whether you use fresh summer cherries or frozen ones, this classic dessert comes together beautifully with a hint of vanilla and a touch of zesty lemon juice to enhance the fruit's natural flavor. The golden, egg-washed top—optionally sprinkled with coarse sugar for a delightful crunch—invites you to slice into its bubbling, ruby-red interior. Ideal for holiday gatherings or any day you crave homemade comfort, this pie is as visually stunning as it is delicious. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
- 5 cups Fresh or frozen pitted cherries
- 1 cup Granulated sugar (for filling)
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 piece Egg (for egg wash)
- 1 tablespoon Milk or water (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar for the pie crust.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Cook the mixture for 10 minutes, stirring constantly, until it thickens. Remove from heat and let it cool.
Remove one dough disc from the refrigerator and roll it out on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trimming any overhanging excess.
Pour the cooled cherry filling into the prepared pie crust.
Roll out the second dough disc and either place it over the filling as a full top crust or cut it into strips to create a lattice pattern. Seal and crimp the edges of the crust.
Beat the egg and milk (or water) together to make an egg wash. Brush the top crust with the egg wash, and sprinkle with coarse sugar if desired.
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.
Allow the pie to cool for at least 2 hours before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 610.0 g | 222% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 343.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1978 mg | 42% | |
*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.
