Cherry pie

Classic Homemade Cherry Pie

Recipe Overview

• Prep time: 30 mins
• Bake time: 50–60 mins
• Servings: 8

Ingredients

• For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
  • 1/4 to 1/2 cup ice-cold water
• For the Filling:
  • 5 cups fresh sweet or tart cherries (pitted), or frozen dark sweet cherries (thawed and drained)
  • 3/4 to 1 cup granulated sugar (adjust depending on how sweet or tart your cherries are)
  • 1/3 cup cornstarch (to thicken the juices)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional, but adds a wonderful bakery-style flavor)
  • 2 tablespoons unsalted butter, cut into small pieces (to dot the filling)
• For the Finish:
  • 1 large egg beaten with 1 tablespoon water (for an egg wash)
  • 1 tablespoon coarse sugar (like turbinado/Demerara) for sprinkling on the crust

Step-by-Step Instructions

1. Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter. Using a pastry blender or your fingers, quickly cut the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter remaining. Drizzle in 1/4 cup of ice water and gently mix with a fork. Add more ice water a tablespoon at a time until the dough holds together when squeezed. Divide the dough in half, shape into two flat disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Gently transfer it into a 9-inch pie dish, pressing it neatly into the bottom and sides. Trim the edges, leaving about a half-inch overhang, and place the dish back in the fridge.
3. Prepare the Filling: In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Toss gently until the cherries are evenly coated.
4. Assemble the Pie: Pour the cherry mixture into the chilled bottom crust. Dot the top of the filling with the small pieces of unsalted butter.
5. Add the Top Crust: Roll out the second disk of dough. You can place it entirely over the filling (making sure to cut a few slits in the top for steam to escape), or cut it into strips to weave a classic lattice top. Trim and crimp the edges of the top and bottom crusts together sealingly.
6. Chill Before Baking: Place the assembled pie in the refrigerator for 15 to 20 minutes while your oven preheats. This helps the butter in the crust firm up so it bakes up extra flaky.
7. Preheat and Bake: Preheat your oven to 425°F (220°C). Brush the top crust lightly with the egg wash and sprinkle generously with coarse sugar.
8. Baking Temperatures: Bake at 425°F for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for another 35 to 40 minutes, until the crust is deeply golden and the cherry juices are bubbling thickly through the vents or lattice. (Tip: Place a baking sheet on the rack underneath the pie to catch any accidental drips!)
9. Cool Completely: Allow the pie to cool at room temperature for at least 3 to 4 hours. This crucial resting period allows the cornstarch to fully set the juices so your slices hold their shape when served.

Pro-Tips for Success

• Keep Ingredients Cold: The secret to a flaky pie crust is keeping the butter from melting before it hits the oven. If your kitchen is warm, pop the dough back in the fridge whenever it starts feeling too soft.
• Serving Suggestion: Serve a warm or room-temperature slice with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream.