Description
A classic cherry pie recipe featuring a homemade flaky crust and a sweet-tart cherry filling.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup ice water
- 6 cups fresh or frozen cherries, pitted
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips 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 each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Stir to coat the cherries evenly.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
- Pour the cherry filling into the pie crust.
- Roll out the second disk of dough. You can either place it over the filling as a solid top crust, cutting vents, or cut it into strips for a lattice top. Crimp the edges to seal.
- Brush the top crust with the beaten egg wash and sprinkle with the remaining tablespoon of sugar.
- Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Notes
- For frozen cherries, do not thaw them completely before using.
- If you don’t have almond extract, you can use vanilla extract, but almond extract complements the cherry flavor well.
- Ensure your butter and water are very cold for the flakiest crust.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cherry pie, flaky crust, homemade pie, fruit pie, dessert recipe, baking