Classic Cherry Pie Recipe
A delightful homemade cherry pie with a flaky crust and a sweet and slightly tart cherry filling, perfect for any occasion
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- ½ cup ice water
For the Cherry Pie Filling:
- 6 cups pitted fresh or frozen cherries
- ¾ cup granulated sugar adjust to taste
- ¼ cup cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract optional
- ⅛ tsp salt
- 2 tbsp unsalted butter cut into small pieces
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 1 tbsp demerara sugar optional
Instructions
Make the Pie Crust:
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Cherry Pie Filling:
- In a large bowl, gently combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract (if using), and salt. Let sit for 15 minutes.
Assemble and Bake the Pie:
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to the pie dish. Trim the edges, leaving a ½-inch overhang.
- Pour the cherry filling into the pie crust. Dot the top with the small pieces of butter.
- Roll out the second disc of dough into an 11-inch circle. Place it over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the egg wash and sprinkle with demerara sugar (if using).
- Place the pie on a baking sheet (to catch any spills) and bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover it loosely with aluminum foil.
- Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Notes
- For a Flakier Crust: Ensure all your ingredients, especially the butter and water, are very cold. Don't overmix the dough; just combine until it comes together.
- Sweetness Adjustment: Taste your cherries before making the filling. If they are very tart, you may want to increase the amount of sugar slightly. Conversely, for very sweet cherries, you can reduce the sugar.
- Using Frozen Cherries: If using frozen cherries, there's no need to thaw them. They might release a bit more liquid during baking, so you might want to add an extra teaspoon of cornstarch to the filling.
- Blind Baking for Extra Crispness: For an exceptionally crisp bottom crust, consider blind baking it. After placing the bottom crust in the pie dish, prick it with a fork, line it with parchment paper and pie weights (or dried beans), and bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes until lightly golden before adding the filling.
- Flavor Enhancements: Feel free to experiment with other extracts like vanilla or a hint of orange zest in the filling for a unique flavor profile.
- Serving Suggestions: This cherry pie is delicious on its own, but it's also wonderful served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of crème fraîche.
- Make Ahead Tip: You can prepare the pie crust a day in advance and store it in the refrigerator, tightly wrapped. Let it sit at room temperature for about 15-20 minutes before rolling it out.