Description
This classic Cherry Pie recipe features a flaky, buttery homemade crust filled with a luscious, sweet-tart cherry filling. The pie can be topped with a traditional lattice crust or a full top crust, baked until golden brown and bubbling. Perfect for dessert lovers who enjoy the balance of tender pastry and vibrant fruit flavors.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 cup ice water (more if needed)
Cherry Filling
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar (adjust based on cherry sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Make the Pie Crust: In a large bowl, mix the flour, salt, and sugar together. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Water and Form Dough: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough.
- Chill Dough: Divide the dough into two equal portions, shape them into discs, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
- Make the Cherry Filling: In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and salt. Stir to combine.
- Cook Filling: Cook over medium heat, stirring constantly, until the cherries release juices and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Roll Out Bottom Crust: Roll one dough disc on a floured surface into a circle to fit a 9-inch pie dish. Gently press it into the dish, up the sides.
- Add Filling: Pour the cooled cherry filling evenly into the crust.
- Prepare Top Crust: For lattice, roll out second disc and cut into strips, arrange in criss-cross pattern over filling. For full top crust, place second disc over filling, cut slits for steam, and crimp edges.
- Brush and Sugar: Brush the top crust with heavy cream or milk and sprinkle with coarse sugar.
- Bake the Pie: Place pie on baking sheet and bake for 45-55 minutes until crust is golden and filling is bubbly. Cover edges with foil if browning too quickly.
- Cool Before Serving: Let pie cool at least 2 hours to allow filling to set. Serve plain or with ice cream or whipped cream.
Notes
- Use fresh or frozen cherries; frozen should be thawed and drained slightly for best results.
- Adjust sugar in filling based on the sweetness of your cherries.
- Chilling the dough prevents shrinking and helps create a flaky crust.
- Lattice crust not only looks beautiful but helps vent steam during baking.
- To prevent burning, cover edges with foil once they brown before the center crust is done.
- Cool pie completely before slicing to ensure clean slices and set filling.
