Description
This irresistible cherry pie recipe features a flaky, buttery crust with a luscious, tangy cherry filling. Perfectly balanced between sweet and tart, this classic American dessert is elevated with a hint of almond extract and a beautiful lattice top, making it your new favorite treat for any occasion.
Ingredients
Scale
For the Crust
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 teaspoon salt
- 6 tablespoons ice water
For the Filling
- 4 cups fresh or frozen tart cherries (pitted)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
For Assembly
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Make the Pie Dough: In a large bowl, mix the all-purpose flour and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together. Divide the dough into two disks, wrap with plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Cherry Filling: In a medium saucepan over medium heat, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Cook while stirring frequently until the mixture thickens and becomes glossy, about 10 minutes. Remove from heat and allow to cool completely.
- Preheat Oven and Roll Out Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out one disk of chilled dough and fit it into a 9-inch pie dish. Ensure the dough fits snugly and forms an even base for the filling.
- Assemble the Pie: Pour the cooled cherry filling into the prepared crust. Roll out the second dough disk and cut into strips to create a lattice top or leave it whole and cut slits to vent steam. Place the top crust over the filling, seal and crimp the edges to secure.
- Apply Egg Wash and Sugar: Beat the egg with 1 tablespoon of water to create the egg wash. Brush it evenly over the top crust to give the pie a glossy finish. Optionally, sprinkle with coarse sugar for added texture and sweetness.
- Bake the Pie: Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye to prevent over-browning and cover edges with foil if needed.
- Cool Before Serving: Remove the pie from the oven and cool completely on a wire rack for at least 2 hours to allow the filling to set before slicing and serving.
Notes
- For best flavor, use sour or tart cherries; if sweet cherries are used, reduce the sugar to ¾ cup to prevent excessive sweetness.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for an indulgent finish.
- Leftover pie keeps well covered in the refrigerator for up to 3 days.
- Ensure cherries are well-pitted to avoid any unpleasant bites.
- Prep Time: 30 minutes plus 1 hour chilling time
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
