Here’s a classic Cherry Pie recipe with a flaky crust and sweet-tart filling:
Ingredients (for 1 9-inch pie)
For the Pie Crust (Double Crust):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the Cherry Filling:
- 4 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 2 tablespoons cornstarch (for thickening)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon almond extract (optional, enhances cherry flavor)
- Pinch of salt
For Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling)
Instructions
1. Make the Pie Crust:
- In a bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until dough comes together.
- Divide dough into 2 disks, wrap in plastic, and chill at least 1 hour.
2. Prepare the Filling:
- In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, salt, and extracts.
- Cook over medium heat, stirring, until the mixture thickens and becomes glossy (3–5 minutes).
- Let the filling cool slightly.
3. Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out one dough disk and fit into a 9-inch pie pan.
- Pour the cherry filling into the crust.
- Roll out the second dough disk and cover the pie, either whole or as a lattice.
- Trim excess dough and crimp edges. Brush top with beaten egg and sprinkle sugar if desired.
4. Bake:
- Bake 45–55 minutes until crust is golden and filling is bubbling.
- If crust browns too quickly, cover edges with foil.
- Let the pie cool at least 2 hours before slicing to let the filling set.
💡 Tips:
- Frozen cherries work perfectly—no need to thaw, just increase baking time slightly.
- For extra flavor, add a teaspoon of cinnamon or a splash of cherry liqueur to the filling.
If you want, I can also give a quick, easy no-lattice version that uses store-bought pie crust and bakes in under an hour.
Do you want me to do that?
