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Cherry Pie

Homemade Cherry Pie

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This recipe guides you through making a classic cherry pie with a flaky crust and sweet-tart cherry filling. It’s a comforting dessert for any occasion.

  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 cup ice water
  • 6 cups fresh or frozen pitted cherries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon almond extract (alcohol-free)
  • 1 tablespoon fresh lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. To make the pie crust, combine flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. In a large bowl, combine cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Mix gently to coat the cherries.
  4. On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang.
  5. Pour the cherry filling into the pie crust.
  6. Roll out the second disc of pie dough. You can either place it whole over the filling, cut vents, or cut it into strips for a lattice top.
  7. Place the top crust over the filling. Trim and crimp the edges to seal. If using a full top crust, cut several slits in the top for steam to escape.
  8. Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
  9. Bake for 20 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with aluminum foil.
  10. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For a richer flavor, use a mix of sweet and tart cherries.
  • If using frozen cherries, do not thaw them before mixing with other ingredients; add them directly to the filling.
  • To prevent a soggy bottom crust, you can blind bake the bottom crust for 10-15 minutes before adding the filling.
  • Leftover pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 50g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 50mg

Find it online: https://recipesuniverse.com/homemade-cherry-pie-recipe/