Description
This classic Cherry Pie features a flaky homemade crust filled with a luscious cherry filling made from fresh or frozen cherries. The filling is perfectly sweetened and thickened, enhanced with subtle hints of almond and vanilla extracts. Baked to golden perfection with an optional lattice or full crust top, this pie is a delightful dessert that’s perfect for any occasion. Serve it warm or cooled, with ice cream or whipped cream for an extra special treat.
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
To Finish
- 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 Ice Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may need more water depending on humidity. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough into two equal portions, shape them into discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Cherry Filling: In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and a pinch of salt. Stir to combine.
- Cook the Filling: Cook over medium heat, stirring constantly, until cherries release their juices and the mixture thickens, about 5-7 minutes.
- Cool the Filling: Remove the filling from heat and allow it to cool while rolling out the dough.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a circle to fit a 9-inch pie dish. Place it into the dish, pressing gently into the bottom and up the sides.
- Add Filling: Pour the cooled cherry filling evenly into the prepared pie crust.
- Prepare Top Crust: For a lattice crust, roll out the second dough disc and cut into strips. Arrange strips in a criss-cross pattern over the filling. For a full top crust, place the second disc over the filling, cut slits for steam, and crimp edges to seal.
- Brush and Sprinkle: Brush the top crust with heavy cream or milk, then sprinkle with coarse sugar.
- Bake the Pie: Place the pie on a baking sheet and bake for 45-55 minutes or until the crust is golden brown and filling bubbles through.
- Protect Crust Edges: If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Cool Before Serving: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve plain or with vanilla ice cream or whipped cream.
Notes
- If cherries are very sweet, reduce the sugar in the filling accordingly.
- Use either fresh or frozen cherries; thaw frozen and drain excess liquid before cooking.
- Chilling the dough helps create a flakier crust.
- Cover edges with foil if they brown too fast during baking.
- Let pie cool completely for best slicing results and to let the filling set properly.
- Optional almond extract adds a lovely depth of flavor but can be omitted if preferred.
