Cherry pie is a classic dessert that never goes out of style. With its buttery, flaky crust and juicy, tart filling, it’s a favorite for many, especially when cherries are in season. Whether you’re making it for a special occasion or just craving something sweet, this cherry pie recipe is sure to satisfy. Here’s how to make a traditional cherry pie from scratch.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
For the Cherry Filling:
- 4 cups fresh or frozen tart cherries (pitted)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
1. Prepare the Pie Crust:
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
- Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. Be careful not to overwork the dough.
- Form the Dough: Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
2. Prepare the Cherry Filling:
- Cook the Cherries: If using fresh cherries, pit them. In a large saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture begins to thicken and bubble (about 10 minutes for fresh cherries, longer for frozen).
- Add Flavors: Remove the saucepan from the heat and stir in the vanilla and almond extracts. Let the filling cool slightly while you prepare the crust.
3. Assemble the Pie:
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edges.
- Add the Filling: Pour the cherry filling into the prepared pie crust. Dot the top with small pieces of butter.
- Prepare the Top Crust: Roll out the second disk of dough and place it over the filling. You can leave it as a solid top, or create a lattice pattern by cutting the dough into strips and weaving them over the filling.
- Seal and Trim: Trim the excess dough from the edges, leaving about a 1-inch overhang. Fold the edge of the top crust under the bottom crust and crimp or flute the edges to seal.
4. Bake the Pie:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Egg Wash: In a small bowl, whisk together the egg and milk (or water). Brush the egg wash over the top crust, then sprinkle with coarse sugar if desired.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This helps the filling set properly.
5. Serve:
- Slice and serve your cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the perfect balance of sweet, tart cherries and buttery crust!
Tips for the Perfect Cherry Pie
- Choosing Cherries: Tart cherries, also known as sour or pie cherries, are best for this recipe. If you’re using sweet cherries, reduce the sugar in the filling to avoid an overly sweet pie.
- Using Frozen Cherries: If fresh cherries aren’t available, frozen cherries work well too. Just be sure to thaw and drain them before using.
- Preventing a Soggy Bottom: To prevent a soggy bottom crust, you can pre-bake (blind bake) the bottom crust for 10-12 minutes before adding the filling, or sprinkle a tablespoon of flour or cornstarch on the bottom crust before adding the filling to absorb excess moisture.
This classic cherry pie recipe is a timeless dessert that’s sure to impress. Whether you’re baking for a holiday, a family gathering, or simply treating yourself, this pie brings the sweet and tangy flavors of cherries to the forefront. With a flaky, buttery crust and a juicy, flavorful filling, it’s a dessert that’s as beautiful as it is delicious.