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Classic Cherry Pie
Traditional dish · American
A quintessential American dessert featuring a flaky, buttery crust filled with sweet and tart cherries, baked to golden perfection.
Ingredients
- All-purpose flour2.5 cups
- Unsalted butter, cold and cubed1 cup
- Ice water0.5 cup
- Salt1 tsp
- Fresh or frozen pitted cherries6 cups
- Granulated sugar0.75 cup
- Cornstarch0.25 cup
- Lemon juice1 tbsp
- Almond extract0.5 tsp
- Egg, beaten (for egg wash)1
Steps
- 1
Prepare the pie crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
- 2
Prepare the cherry filling: In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat.
- 3
Assemble the pie: Roll out one disc of dough and line a 9-inch pie plate. Pour the cherry filling into the crust. Roll out the second disc of dough and either place it as a solid top crust (venting it) or cut into strips for a lattice top.
- 4
Crimp the edges and brush the top crust with the beaten egg wash. Sprinkle with a little sugar if desired.
- 5
Bake the pie: Preheat oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
- 6
Cool the pie completely on a wire rack for at least 2-3 hours before slicing and serving.
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