Sweet Cherry Pie
Indulge in the ultimate summer dessert with this Sweet Cherry Pie, a timeless classic that boasts a luscious, juicy cherry filling encased in a buttery, flaky crust. Made with fresh pitted cherries and a delightful blend of granulated and brown sugars, this pie is perfectly sweetened with a tangy touch of lemon juice and warm notes of vanilla and almond extracts. The filling is thickened to perfection with flour and cornstarch, ensuring every slice holds its shape beautifully. Whether adorned with a golden lattice crust or a simple pastry lid brushed with egg wash and sprinkled with coarse sugar, this pie bakes to a gorgeous golden brown in under an hour. Serve a slice warm or at room temperature, paired with whipped cream or creamy vanilla ice cream for a crowd-pleasing treat that’s as picturesque as it is delicious. Perfect for holidays, picnics, or any occasion, this Sweet Cherry Pie is bound to steal the spotlight!
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Recipe Information
Ingredients
- 900 g Fresh cherries (pitted)
- 150 g Granulated sugar
- 50 g Brown sugar
- 45 g All-purpose flour
- 15 g Cornstarch
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 1 tbsp Lemon juice
- 15 g Unsalted butter
- 2 disks Pie crust dough (store-bought or homemade)
- 1 Egg (beaten, for egg wash)
- 2 tbsp Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 200°C (400°F).
Roll out one disk of pie crust dough to fit a 9-inch pie dish. Gently press it into the dish, leaving an overhang around the edges. Refrigerate while preparing the filling.
In a large mixing bowl, combine the pitted cherries, granulated sugar, brown sugar, flour, cornstarch, vanilla extract, almond extract, and lemon juice. Mix well to coat the cherries evenly.
Pour the cherry mixture into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of unsalted butter.
Roll out the second disk of pie crust dough and drape it over the filling. You can either cut it into strips and create a lattice design or leave it whole and cut slits for ventilation.
Trim any excess dough around the edges of the pie and crimp the edges together to seal. If desired, brush the top crust with the beaten egg and sprinkle coarse sugar on top for extra shine and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 175°C (350°F) and continue baking for another 30 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 to allow the filling to set.
Slice and serve the pie on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 643.3 g | 234% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 350.2 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2460 mg | 52% | |
*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.
