Here’s a classic cherry pie recipe—flaky, sweet-tart, and perfect for any occasion.
Ingredients (for a 9-inch pie)
Pie Crust (for top & bottom)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6–8 tbsp ice water
Cherry Filling
- 4 cups fresh or frozen pitted cherries
- 1 to 1 ¼ cups granulated sugar (adjust for sweetness of cherries)
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, enhances cherry flavor)
- Pinch of salt
Topping
- 1 egg, beaten (for egg wash)
- 1–2 tbsp sugar (for sprinkling)
Instructions
- Make the crust:
- In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water 1 tbsp at a time until dough comes together.
- Divide into 2 disks, wrap in plastic, and chill 30 minutes.
- Preheat oven: 425°F (220°C).
- Prepare filling:
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Toss gently.
- Assemble pie:
- Roll out one dough disk to fit a 9-inch pie pan; place it in the pan.
- Pour cherry filling into crust.
- Roll out second disk and cover pie, or cut into strips for a lattice top.
- Brush top with beaten egg and sprinkle sugar. Cut small slits if using full top crust.
- Bake:
- Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 25–30 minutes more, until crust is golden and filling is bubbly.
- If crust browns too quickly, cover edges with foil.
- Cool:
- Let pie cool 2–3 hours to set filling before slicing.
Tips:
- Frozen cherries can be used—no need to thaw, just add a few extra minutes to baking time.
- For extra flavor, stir 1–2 tsp bourbon or brandy into the filling.
- To prevent a soggy bottom, brush bottom crust lightly with beaten egg or sprinkle with a thin layer of breadcrumbs before adding filling.
If you want, I can also give a quick version using canned cherry pie filling that’s much faster but still delicious.
Do you want that quick version?
