Cherry Pie
A nostalgic and delicious homemade cherry pie with a buttery crust and gooey cherry filling, perfect for any occasion.
Ingredients
For the Cherry Filling
- 3 pounds fresh cherries, pitted and halved These vibrant gems provide that irresistible sweet-tart balance.
- 1 cup granulated sugar Sweetness that enhances the berries and thickens the filling.
- 3 tablespoons cornstarch Essential for achieving that perfectly gooey filling.
- 1/2 lemon Juice of 1/2 lemon A touch of acidity amplifies the cherry flavor.
- 1 teaspoon ground cinnamon Warmth that enhances the flavor profile.
- 1 teaspoon ground ginger Adds a hint of spice that elevates the pie.
- 3/4 teaspoon almond or vanilla extract A nuanced layer of flavor.
- 1 large pinch kosher salt Balances the sweetness beautifully.
For the Pie Crust
- 1 (14.1-ounce) package store-bought pie dough or two batches homemade pie dough (2 crusts) Provides the perfect flaky base.
- All-purpose flour for dusting To help with rolling out the dough.
- 1 large egg, lightly beaten For a glossy, beautiful finish.
- Turbinado sugar for sprinkling Adds texture and visual appeal.
Instructions
Preparation
- In a large pot over medium heat, bring the halved cherries, granulated sugar, cornstarch, lemon juice, cinnamon, ginger, almond extract, and salt to a boil.
- Once boiling, reduce the heat to medium and allow it to simmer for about 15 minutes, stirring occasionally until the cherries soften and the liquid begins to thicken. Let it cool.
- While the filling cools, let your pie dough sit at room temperature for 5 to 10 minutes.
- On a lightly floured surface, roll each batch of dough out to a 12-inch round.
- Carefully transfer one round to a 9-inch pie plate, gently pressing the sides down.
- Cut the second round into 1-inch thick strips for a lattice top and refrigerate both the pie base and strips until cold, approximately 15 minutes.
Assembling & Baking
- Pour the cooled cherry filling over the dough in the pie plate.
- To create the lattice, lay the strips of dough vertically over the filling. Lift every other strip and place another strip horizontally across, alternating between vertical and horizontal strips to cover the filling.
- Trim the edges to a ½ inch overhang and pinch bottom and top edges together, tucking them under. Crimp as desired.
- Brush the top and sides with egg wash and sprinkle with turbinado sugar.
- Refrigerate until firm for about 30 minutes.
- Preheat the oven to 425 degrees. Place a large baking sheet on the rack.
- Gently place the pie onto the preheated sheet and bake for 25 minutes.
- Reduce the oven temperature to 375 degrees and continue baking until the crust turns deeply golden and the filling bubbles—45 to 60 minutes more.
- Let the pie cool completely before slicing.
Notes
Serve slices warm with ice cream or cream for a delightful contrast. Be sure to avoid common mistakes like overbaking and maintaining filling texture.