Description
A classic cherry pie recipe featuring a flaky double crust filled with a sweet and tart cherry mixture, enhanced with warm vanilla and optional almond and cinnamon flavors. Perfectly balanced sweetness and a beautifully golden crust make this pie an irresistible dessert for any occasion.
Ingredients
Scale
Pie Crust
- 1 pie crust for double crust pie
Cherry Filling
- 5 cups pitted sweet or sour cherries (about 1.5-2 lbs; or 1.5 lbs frozen; or 3 (14.5-oz) cans cherries, drained
- 1 cup sugar (for sweet cherries use 3/4 cup)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- 1/4 cup cornstarch (or more as needed)
- 4 tablespoons cool water
- 2 tablespoons lemon juice
Finish
- 1 egg white (mixed with 1 teaspoon water; brush pastry with heavy cream if not wanting to use egg)
- 1 teaspoon granulated sugar (or more to taste)
Instructions
- Prepare the crust: If making a homemade pie crust, prepare it at least 2 hours before baking to allow the dough to chill adequately. This ensures the crust will be flaky and hold its shape during baking.
- Make the cherry filling: In a large bowl, combine the pitted cherries with sugar (adjust quantity depending on the sweetness of your cherries), vanilla extract, almond extract if using, ground cinnamon if desired, and salt. In a separate small bowl, dissolve the cornstarch in the cool water and then stir this slurry into the cherry mixture along with the lemon juice. Toss everything gently to coat the cherries evenly and thicken the filling.
- Assemble the pie: Roll out one half of the pie crust and fit it into a 9-inch pie plate. Pour the cherry filling into the crust, spreading it out evenly. Roll out the second half of the pie crust and place it over the cherries. Seal the edges by pinching or crimping the dough together. Cut small slits in the top crust to allow steam to escape during baking. Alternatively, you can create a lattice crust pattern if desired.
- Finish and bake: Brush the top crust with the egg white mixed with water to give it a glossy finish. Sprinkle granulated sugar over the top for added texture and sweetness. Bake the pie in a preheated oven at 375°F (190°C) for 60 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking. Remove from oven and allow to cool completely before serving to let the filling set.
Notes
- When using canned cherries, drain them well and reduce sugar slightly to avoid excess sweetness.
- Frozen cherries should be thawed and drained before use to prevent excess liquid in the filling.
- If you prefer a more tart pie, use sour cherries; for a sweeter pie, use sweet cherries.
- Make sure to chill homemade pie crust dough for at least 2 hours for best texture.
- For a dairy-free glaze, brush the crust with egg white and water instead of heavy cream.
