Description
A timeless cherry pie with a flaky homemade crust, juicy cherry filling, and golden lattice top. Perfect for summer gatherings or any time you want a nostalgic dessert made from scratch.
Ingredients
Scale
- Filling:
- 4 ½ cups fresh pitted cherries (half halved, half quartered)
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon cold unsalted butter (cubed)
- Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter (cold and cubed)
- 6–8 tablespoons ice water
- Extras:
- 1 egg (beaten with 1 tablespoon milk for egg wash)
- Coarse sugar (optional for topping)
Instructions
- Prepare the Dough: In a bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing just until the dough forms. Divide into two discs, wrap in plastic, and chill for at least 2 hours.
- Make the Filling: In a bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Let sit while rolling out the crusts. Use a slotted spoon to add cherries to the crust to avoid too much juice. Simmer reserved juices in a small saucepan for 3–4 minutes, then pour over cherries. Dot with butter cubes.
- Assemble the Pie: Roll out one disc and line a 9” pie dish. Add the cherry filling. Roll out the second disc and either cut into lattice strips or leave whole with slits for venting. Place over the filling. Seal and crimp the edges. Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake: Preheat oven to 400°F (204°C). Bake for 20 minutes. Reduce temperature to 375°F (190°C) and bake another 30–40 minutes. Use a crust shield if edges brown too quickly.
- Cool: Let pie cool at room temperature for 3–4 hours to allow the filling to set.
- Serve: Best served with vanilla ice cream or whipped cream.
Notes
For best results, use a mix of halved and quartered cherries for texture. You can use frozen cherries, but thaw and drain well. Leftovers keep in the fridge for up to 4 days.
- Prep Time: 45 minutes (plus chilling)
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg