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Homemade Cherry Pie

Indulge in the sweetness of a homemade cherry pie with a buttery, flaky crust and a luscious filling of fresh cherries. Perfect for any gathering!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the pie crust

  • 2.5 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into ½-inch cubes
  • 0.5 cup vegetable shortening, very cold
  • 6-8 tablespoons ice water Use just enough to bring the dough together.

For the cherry filling

  • 6 cups fresh sweet cherries, pitted (or frozen, thawed and drained)
  • 0.75 cup granulated sugar Adjust to taste depending on cherry sweetness.
  • 0.25 cup cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 0.25 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

For the egg wash and garnish

  • 1 large egg
  • 1 tablespoon milk or water
  • to taste Turbinado sugar or granulated sugar for sprinkling

Instructions
 

Preparation of the crust

  • In a large bowl, whisk together the flour and salt.
  • Add the cold butter and shortening to the flour mixture, and cut in until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough holds together.
  • Divide the dough in half, flatten each half into a disc, wrap and refrigerate for at least 2 hours, preferably overnight.

Preparation of the filling

  • In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Toss gently to coat.
  • Let the cherry mixture sit for about 15-20 minutes to release its juices.

Assembly and baking

  • Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven.
  • Roll out one of the dough discs into a 12-inch circle and transfer to a 9-inch pie plate.
  • Pour the cherry filling into the prepared pie crust, dotting with small pieces of butter.
  • Roll out the second dough disc, place over the filling or create a lattice design. Trim and crimp the edges.
  • Brush the top crust with the egg wash and sprinkle with sugar.
  • Bake for 45-55 minutes until the crust is golden brown and filling is bubbling. Let cool before serving.

Notes

Avoid overbaking to prevent a dry crust. Use drained cherries to avoid excess moisture, and keep basking crust chilled until ready.
Keyword Baking, Cherry Pie, Classic Dessert, Dessert Recipe, Homemade