Holiday Cherry Pie
Capture the festive spirit with this Holiday Cherry Pie, a timeless dessert that combines a flaky, buttery homemade crust with a luscious, sweet-tart cherry filling. Made with fresh or frozen cherries, a hint of vanilla, and a touch of zesty lemon, this pie is a delightful celebration of classic flavors and seasonal charm. A golden lattice crust, brushed with an egg wash and dusted with sugar, adds an elegant finish that’s perfect for holiday gatherings. Whether you’re making it for a Thanksgiving feast or a cozy winter dinner, this pie is guaranteed to impress with its rustic beauty and vibrant flavor. Easy to prepare in just over an hour, this cherry pie serves up slices of joy sure to make your holiday table complete.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.25 cup granulated sugar
- 0.5 teaspoon salt
- 6 tablespoons cold water
- 4 cups fresh or frozen cherries, pitted
- 0.75 cup granulated sugar (for filling)
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon milk
- 1 tablespoon granulated sugar (for topping)
Instructions
In a large mixing bowl, whisk together the flour, 1/4 cup sugar, and salt.
Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing gently, until the dough just comes together.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the cherries, 3/4 cup sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Let the filling 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 and trim any overhang.
Pour the cherry filling into the pie crust, spreading it out evenly.
Roll out the second disk of dough into another 12-inch circle. Cut into strips to create a lattice pattern, or place the dough on top of the filling and cut slits for ventilation.
Seal and flute the edges of the pie. If making a lattice crust, weave the strips over the filling, then pinch the lattice ends into the bottom crust edges.
Whisk together the egg and milk, then brush it onto the top crust for a golden finish. Sprinkle with 1 tablespoon of sugar.
Place the pie on a baking sheet to catch any drips, then bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before slicing. Serve and enjoy!
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 566.8 g | 206% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 297.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 205 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1648 mg | 35% | |
*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.
