Cherry Pie
This is the best homemade cherry pie with a bright and sliceable cherry pie filling baked in a buttery, flaky pie crust. Add a hint of almond and weave a lattice crust for the perfect bakery-style finish!
Servings: 12 servings
Ingredients
For the crust dough:
- 2½ cups all purpose flour
- ¼ cup ice water
- 1 cup cold butter cubed
- pinch of salt
For the pie filling:
- 42 ounces canned sour cherries
- ¾ cup cane sugar or plain sugar
- 1½ tablespoons lemon juice
- ⅓ cup cornstarch
- 2 tablespoons unsalted butter
- ¼ teaspoon almond extract
For brushing:
- 1 egg white beaten
Instructions
Prepare the Pie Dough:
- Combine the ingredients. In the bowl of a food processor, pulse together flour and salt. Add butter and process until it resembles coarse meal.
- Bring the dough together. While the machine is running, gradually add cold water. Process until the dough comes together. Divide the dough into two parts and flatten them into discs. Wrap the dough and chill for 1 hour before rolling out.
Prepare the Filling:
- Drain the juice. Drain the juice from the cherries into a saucepot. Take 1/3 cup of the juice and add it to a bowl.
- Make the thickener. Whisk the reserved cherry juice (in the bowl) with cornstarch and almond extract. Set aside.
- Make the filling. Add the sugar to the cherry juice in the saucepot. Bring to a boil, then reduce heat. Simmer until the sugar dissolves. Stir in the cornstarch mixture and simmer for 2-3 minutes or until gently thickened. Stir in the lemon juice, cherries, and butter. Allow the butter to melt, and allow the cherry filling to cool down.
Assemble the Pie:
- Prep. Preheat the oven to 400°F. Set aside a 9-inch pie pan.
- Roll out the dough. Roll the pie dough out on a floured surface, making one part slightly larger than the pie pan. This will allow you to cover the pie pan sides with the dough. Transfer the dough into the pie pan and crimp the edge if you like.
- Fill the pie. Add the cooled cherry filling over the pie crust.
- Add the top crust. Roll the second piece of dough. Using a pizza cutter, cut the dough into ½-inch strips. Lay the dough strips over the pie filling in a lattice pattern.
- Add an egg wash. Brush the pie dough with beaten egg white.
- Bake. Bake the pie for 40 minutes. Make sure to check the pie after 20 minutes. If the pie is browning too fast, cover the pie with a piece of aluminum foil.
- Cool and serve. Remove the cherry pie from the oven and let it cool completely before slicing and serving.
Notes
- Cherry options. You can use fresh or frozen cherries for this recipe. If you are using frozen cherries, thaw them before use.
- Extract. Almond extract perfectly complements the cherries, but you can also use cinnamon instead of almond extract. The cinnamon will also give the cherries a nice warm flavor.
- Chill the dough. Properly chilled dough will result in a perfect flaky crust.
- A la mode. Serve the pie with some ice cream. I love a vanilla and cherry combo.
Nutrition
Calories: 373kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 127mg | Potassium: 260mg | Fiber: 3g | Sugar: 25g | Vitamin A: 595IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 2mg
