Cherry Pie
Cherry pie is a timeless dessert featuring fresh cherries in a flaky double crust, balanced with just the right amount of sweetness and a hint of vanilla or almond extract.
Servings: 8 servings
Ingredients
- 1 double pie crust double pie crust click for recipe
- 5 cups cherries pitted and left whole
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 1 teaspoon pure vanilla extract or almond extract 1 teaspoon vanilla or ½ teaspoon almond extract
- 1 tablespoon lemon juice
- 1 egg egg wash beaten and mixed with 1 tablespoon water
Instructions
- Start with your double pie crust, whether it’s homemade or store-bought. Roll out one portion of the dough on a lightly floured surface to fit your 9-inch pie pan. Carefully transfer the crust to the pie pan, pressing it gently into place. Trim any excess dough hanging over the edges.
- In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, vanilla or almond extract, and lemon juice. Stir gently to mix all ingredients thoroughly, ensuring the cherries are evenly coated. Let the mixture sit for about 10 minutes so the sugar starts to draw out the juices.
- Pour the cherry filling into the prepared pie crust, spreading it evenly. Roll out the second portion of the pie dough and place it over the filling. You can create a classic full top crust, or cut slits or shapes for a decorative lattice. Pinch the edges of the top and bottom crusts together to seal, and trim any excess dough. Use a fork or your fingers to crimp the edges.
- Brush the top crust generously with the beaten egg wash. This will help the crust develop a beautiful golden color and a subtle shine during baking.
- Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips and bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until the crust is golden brown and the cherry filling is bubbling.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This cooling time lets the filling set properly, making it easier to slice and serve. Enjoy your cherry pie plain or with a scoop of vanilla ice cream for an extra special treat.
Equipment
- 9-inch Pie Pan
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Wire Rack
- Brush
Notes
Use fresh, ripe cherries like Bing or Rainier for best results. Chilling your pie crust dough before rolling creates a flakier crust. To prevent crust edges from burning, cover them with foil halfway through baking. Let the pie cool completely to avoid a runny filling when slicing. For a thicker filling, increase cornstarch to 1/3 cup but avoid making it gummy. Variations include spiced cherry pie, gluten-free crust, vegan egg wash substitute, mixed berry pie, and almond cherry pie with sliced almonds on top.