Description
This Cherry Pie is not just any dessert; it’s a timeless classic that promises to delight anyone fortunate enough to be at your table.
Ingredients
Scale
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 cup ice water (more if needed)
- For the Filling:
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar (adjust based on cherry sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional, but adds great flavor)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- For the Topping (if making a lattice crust):
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Start by combining the flour, salt, and sugar in a large bowl. This dry mix sets the foundation for your crust. Next, add the cold, cubed butter into the bowl. Using a pastry cutter or your fingers, carefully work the butter into the flour until you achieve a texture that resembles coarse crumbs. This step is crucial, as the cold butter creates the flaky layers in your crust.
- Once your butter and flour mixture is ready, it’s time to bring it together. Gradually add ice water, one tablespoon at a time. Mix gently with a fork after each addition until the mixture forms a dough that can hold together. Be careful not to overmix, as this can lead to a tough crust. Divide the dough into two equal discs, wrap each in plastic wrap, and allow them to chill in the refrigerator for at least 30 minutes—this relaxes the gluten and maintains the flakiness.
- While the dough is chilling, prepare the cherry filling. In a medium saucepan, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and a pinch of salt. Place the saucepan over medium heat. Stir constantly for 5-7 minutes as the cherries cook. You’ll notice they start to release their juices, which will thicken thanks to the cornstarch. This step is essential for a well-textured filling. Once thickened, remove it from the heat and let it cool while you roll out the dough.
- Preheat your oven to 375°F (190°C). Now, take one dough disc out of the fridge and roll it out on a lightly floured surface. Aim for a circle that fits your 9-inch pie dish. Carefully place it into the pie dish, gently pressing it into the base and up the sides. Next, pour the cooled cherry filling into the pie crust, spreading it evenly.
- If you’d like to make a lattice crust, roll out the second disc and cut it into strips using a sharp knife. Arrange these strips in a criss-cross pattern over the top of the pie, trimming any excess dough. Ensure the edges are crimped together to seal in the filling. For those who prefer a full crust, simply place that second dough on top, cut some slits for steam escape, and crimp the edges as well.
- Brush the top of the crust with a little heavy cream or milk, and sprinkle with coarse sugar for a touch of sweetness and crunch. Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes or until the crust is beautifully golden brown, and the delicious cherry filling is bubbling through the slits or lattice. If you notice the edges browning too quickly, cover them with aluminum foil to prevent burning.
- Once baked, it’s crucial to let your Cherry Pie cool for at least 2 hours before slicing. This cooling time allows the filling to set properly, so every slice is just as delightful as the last. Serve the pie on its own, or complete the experience with a scoop of vanilla ice cream or a dollop of whipped cream—your taste buds will thank you!
Notes
For a richer flavor, use a combination of sweet and sour cherries. Ensure your butter is very cold for the best flaky crust. Leave the pits in for fresh cherries until you are ready to prepare the filling to retain moisture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 calories per slice
- Sodium: 180 mg
- Protein: 4 grams