Traditional Cherry Pie
Indulge in the timeless charm of a Traditional Cherry Pie, a dessert that embodies the perfect balance of a buttery, flaky homemade crust and a luscious, tangy-sweet cherry filling. This classic recipe uses fresh or frozen pitted cherries, a splash of lemon juice for brightness, and a hint of vanilla for depth, all thickened to glossy perfection with cornstarch. The double crust, lovingly crimped and brushed with a golden egg wash, bakes to a crisp, golden finish, offering the ultimate contrast to the juicy interior. Ideal for holidays, summer picnics, or any occasion that calls for a slice of nostalgia, this pie is a firm favorite that’s as beautiful as it is delicious. Serve it warm with a scoop of vanilla ice cream, and savor a dessert that truly celebrates the essence of homemade comfort.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 5 cups Fresh or frozen pitted cherries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Vanilla extract
- 1 tablespoon Butter (for filling)
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large bowl, mix the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 400°F (205°C).
In a large saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and stir in the tablespoon of butter. Let the filling cool to room temperature.
On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle. Place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the cooled cherry filling into the pie crust.
Roll out the second dough disk into another 12-inch circle. Place it over the filling and trim any excess dough hanging over the edges. Seal the edges by crimping or pressing with a fork.
Cut slits or create a decorative pattern in the top crust to allow steam to escape.
Brush the top crust with the beaten egg 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 45-50 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 to let the filling set.
Serve and enjoy your traditional cherry pie!
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 553.5 g | 201% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 279.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 238 mg | 18% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1950 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.
