Here’s a classic Cherry Pie recipe — sweet, tart, and perfect with a flaky pie crust.
🍒 Classic Cherry Pie
Ingredients (Serves 8)
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks / 225g) unsalted butter, cold, cut into cubes
- 6–8 tbsp ice water
For the Cherry Filling:
- 4 cups fresh or frozen pitted cherries
- 1 cup sugar (adjust to taste, especially if cherries are tart)
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract (optional, enhances cherry flavor)
- Pinch of salt
Optional:
- 1 egg, beaten (for egg wash)
- 1–2 tbsp sugar for sprinkling
Instructions
1️⃣ Make the Pie Crust
- In a bowl, mix flour, salt, and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough forms.
- Divide into 2 disks, wrap in plastic, and chill 1 hour.
2️⃣ Prepare the Filling
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt.
- Cook over medium heat, stirring occasionally, until thickened and bubbly. Let cool slightly.
3️⃣ Assemble the Pie
- Preheat oven to 425°F (220°C).
- Roll out one dough disk and fit into a 9-inch pie pan.
- Pour cherry filling into crust.
- Roll out second dough disk for the top crust; cover pie and trim edges.
- Cut slits for steam to escape.
- Brush top with egg wash and sprinkle sugar if desired.
4️⃣ Bake
- Bake 20 minutes at 425°F (220°C).
- Reduce heat to 375°F (190°C) and bake 35–45 minutes, until crust is golden and filling is bubbling.
- Let cool 2–3 hours before slicing to set filling.
💡 Tips
- Mix tart and sweet cherries for a balanced flavor.
- Use almond extract sparingly; it enhances cherry flavor without overpowering.
- Leftover pie keeps well refrigerated 3–4 days.
- Serve with whipped cream or vanilla ice cream.
If you want, I can also give you:
- 🥧 No-bake cherry pie
- 🍒 Cherry crumb pie
- 🍫 Chocolate cherry pie
Do you want one of these variations?
