Red Cherry Pie
Indulge in the timeless delight of a homemade Red Cherry Pie, where flaky, buttery crust meets a lusciously sweet and tangy cherry filling. This classic pie recipe is made with fresh or frozen pitted red cherries, perfectly thickened with cornstarch and enlivened with a hint of lemon juice and vanilla for a rich, nostalgic flavor. The crust, crafted from scratch, ensures a tender, melt-in-your-mouth texture, while a golden egg wash and optional coarse sugar topping add both elegance and crunch. Whether you create a traditional double crust or a decorative lattice design, this pie is the ultimate dessert for gatherings, holidays, or any occasion that calls for a slice of comfort and sweetness. Perfectly baked and cooled, this cherry pie is as beautiful as it is delicious—ideal to serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 8 tablespoons Ice water
- 4 cups Fresh or frozen red cherries (pitted)
- 1 cup Granulated sugar
- 4 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 unit Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork the dough.
Divide the dough in half, shape each piece into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Heat over medium-low heat, stirring often, until the mixture begins to thicken and bubble.
Stir in the lemon juice and vanilla extract, then remove the cherry filling from heat and let it cool to room temperature.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides.
Pour the cooled cherry filling into the prepared pie crust.
Roll out the second dough disc into another 12-inch circle. Place it over the filling and trim any excess dough, leaving a 1-inch overhang.
Seal and crimp the edges of the crust, then cut a few small slits in the top crust to allow steam to escape. Alternatively, create a lattice design with the top crust.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Bake the pie in the preheated oven for 50-55 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 hours before slicing and serving.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 37.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 225 mg | 5% | |
*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.
