Cherry Pie
Cherry Pie is a timeless dessert that blends flaky crust with juicy, tart-sweet cherries. This classic fruit pie is easy to make and perfect for any occasion. Bake this tart cherry bake, serve with ice cream, and enjoy its nostalgic, crowd-pleasing flavors!
Ingredients
For the Crust:
- 2½ cups 300g all-purpose flour
- 1 cup 225g unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6 –8 tbsp ice water
For the Filling:
- 5 cups about 2 lbs fresh, frozen (thawed), or canned (drained) cherries, pitted
- ⅔ cup 135g granulated sugar (adjust for sweet cherries)
- ¼ cup 30g cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract
- ½ tsp vanilla extract
- Pinch of salt
For Assembly:
- 1 large egg for egg wash
- 1 tbsp milk
- 1 tbsp coarse sugar for sprinkling
Instructions
Make the Crust
- I combine 2½ cups flour, 1 tsp salt, and 1 tbsp sugar in a bowl, then cut in 1 cup cold butter until pea-sized crumbs form. I add 6–8 tbsp ice water, mixing until the dough holds together. I divide into two disks, wrap, and chill for 2 hours for a flaky tart cherry bake.
Prepare the Filling
- In a bowl, I toss 5 cups pitted cherries with ⅔ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp almond extract, ½ tsp vanilla extract, and a pinch of salt. I let it sit for 10 minutes, then simmer the released juices in a saucepan for 3–4 minutes until thickened. I cool the reduction, then mix with cherries for a glossy flaky cherry dessert.
Roll and Assemble
- I roll one dough disk into a 12-inch circle on a floured surface, fit it into a 9-inch pie dish, and trim excess. I pour in the cherry filling. For the top, I roll the second disk, cut into strips, and weave a lattice crust, pressing edges to seal for a classic fruit pie.
Add Egg Wash
- I whisk 1 egg with 1 tbsp milk, brush over the crust, and sprinkle 1 tbsp coarse sugar for a golden Cherry Pie.
Bake the Pie
- I place the pie on a parchment-lined baking sheet on a lower oven rack, bake at 400°F (204°C) for 20 minutes, then reduce to 375°F (190°C) for 30–40 minutes until the filling bubbles and the crust is golden. I use a pie shield after 20 minutes to prevent over-browning for this tart cherry bake.
Cool and Serve
- I cool the pie on a rack for 3–4 hours to set the filling, then slice for a perfect flaky cherry dessert.
Notes
- If you’re using frozen cherries, make sure to thaw and drain them before adding them to the filling mixture to avoid excess liquid.
- You can also add a tablespoon of butter to the filling before baking for extra richness.
- If you prefer a smoother filling, you can mash a portion of the cherries before cooking them