Cherry Pie Recipe
American · Dessert · 80 min total
A classic American cherry pie with a flaky, buttery crust and a sweet-tart cherry filling that's bursting with flavor. Perfect for summer gatherings or a comforting dessert any time of year.
30
min prep
min prep
50
min cook
min cook
8
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 4 cups fresh or frozen pitted cherries (about 1 1/2 lbs)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until dough just holds together. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate at least 1 hour.
- Preheat oven to 400°F (200°C).
- Make the filling: In a large bowl, combine cherries, 3/4 cup sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat. Let stand for 15 minutes.
- Roll out one dough disk on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, letting excess hang over edge. Pour in cherry filling and dot with 1 tablespoon butter pieces.
- Roll out second dough disk to a 12-inch circle. Cut into 1-inch strips for lattice top, or place whole and cut slits for vents. Arrange lattice or top crust over filling. Trim and crimp edges. Brush with beaten egg and sprinkle with coarse sugar.
- Place pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce temperature to 375°F (190°C) and bake for 30-35 minutes more, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
- Cool on a wire rack for at least 2 hours before slicing to allow filling to set.
Tips
- For a shiny crust, brush with egg wash and sprinkle with coarse sugar before baking.
- If using frozen cherries, do not thaw them; add 1-2 extra tablespoons cornstarch to absorb excess moisture.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
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