Description
This classic Homemade Cherry Pie recipe features a flaky all-butter pie crust filled with a sweet and tangy cherry filling, perfectly balanced with vanilla and almond extracts. The pie is topped with a beautiful woven lattice crust that's brushed with egg wash and baked to a golden brown. Chilling times ensure the crust is tender and the filling sets perfectly for an irresistible dessert that serves 8.
Ingredients
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts, one bottom and one top)
Cherry Filling
- 4 and 1/2 cups halved & quartered pitted fresh cherries
- 2/3 cup (135g) granulated sugar
- 1/4 cup (28g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
Egg Wash and Finishing
- 1 large egg, beaten with 1 Tablespoon (15ml) milk
- Optional: coarse sugar for sprinkling on crust
Instructions
- Prepare the crust: Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
- Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover the filling and place in the refrigerator as you roll out the pie dough (or for up to 24 hours).
- Roll out the bottom crust: On a floured work surface, roll out one of the discs of chilled dough into a 12-inch diameter circle. Carefully transfer the dough into a 9-inch pie dish, smoothing and tucking it in with your fingers.
- Add cherries to crust: Using a slotted spoon, transfer cherries into the crust, reserving the juice. Refrigerate the pie uncovered while you reduce the juice.
- Reduce the juice: Pour reserved juice into a small saucepan. Cook over low heat, stirring until slightly thickened, about 3–4 minutes. Cool for 5 minutes, then gently toss the reduction with the cherries in the pie. The mixture will thicken further as it cools. Dot the filling with cold butter cubes and place the pie back in the refrigerator.
- Roll out the top crust and create lattice: Roll out the other disc of pie dough to 12 inches. Cut into strips—four 2-inch wide and four 1-inch wide. Weave the strips over and under each other to form a lattice. Press the edges to seal and trim excess dough. Flute or crimp edges decoratively.
- Apply egg wash and chill: Brush the top and edges with egg wash and sprinkle coarse sugar if desired. Refrigerate for 20–30 minutes while preheating the oven.
- Bake the pie: Place the pie on a large baking sheet and bake at 425°F (220°C) for 20 minutes. Reduce oven temperature to 375°F (190°C), place a pie crust shield over edges to prevent over-browning, and bake an additional 30–40 minutes until the crust is golden and filling bubbles through lattice for at least 5 minutes.
- Cool the pie: Remove from oven and transfer to a cooling rack. Cool for at least 3–4 hours before slicing to let the filling set properly.
- Store leftovers: Cover tightly and refrigerate leftovers for up to 5 days.
Notes
- Chilling the dough before rolling helps create a flakier crust.
- Using fresh pitted cherries gives the best flavor and texture.
- If juice seems too thin after cooking, cook a little longer to reduce further.
- Pie crust shields help protect edges from burning during baking.
- Allowing the pie to cool fully prevents bleeding and soggy slices.
