Here’s a classic Cherry Pie recipe—flaky, sweet, and tart, perfect for dessert 🍒🥧
🍒 Classic Cherry Pie
🧾 Ingredients (makes 1 9-inch pie)
For the crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the filling:
- 4 cups pitted cherries (fresh or frozen)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For topping (optional):
- 1 egg, beaten (for egg wash)
- 1–2 tbsp sugar for sprinkling
👩🍳 Instructions
1. Make the crust
- In a large bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Divide dough into two discs, wrap in plastic, and chill at least 1 hour.
2. Prepare the filling
- In a bowl, mix cherries, sugar, cornstarch, lemon juice, vanilla, and salt.
3. Assemble the pie
- Preheat oven to 375°F (190°C).
- Roll out one dough disc to line a 9-inch pie pan.
- Pour cherry filling into crust.
- Roll out second dough disc and cover the pie (lattice or full top).
- Trim and crimp edges. Brush with egg wash and sprinkle sugar if desired.
4. Bake
- Bake 45–55 minutes until crust is golden and filling bubbles.
- If edges brown too quickly, cover with foil halfway through.
5. Cool and serve
- Let pie cool at least 2 hours for filling to set.
- Serve plain or with whipped cream or ice cream.
💡 Tips
- Thicker filling: Adjust cornstarch depending on how juicy the cherries are.
- Frozen cherries: Thaw and drain slightly to prevent excess liquid.
- Extra flavor: Add almond extract (½ tsp) for a classic cherry note.
🍽️ Variations
- Cherry-almond pie: Add sliced almonds to the filling or sprinkle on top.
- Mini pies or hand pies: Use smaller rounds of dough for individual servings.
- Gluten-free crust: Substitute flour with a gluten-free blend.
I can also give a quick 30-minute cherry pie recipe with premade pie crust that’s just as delicious but much faster 🍒⏱️.
Do you want me to do that?
