Every baker needs a go-to cherry pie recipe, and this is it. With a flaky crust and a sweet-tart filling, this pie is a crowd-pleaser that’s perfect for any occasion.
Why This Recipe Works
- The combination of fresh and frozen cherries ensures a deep, rich flavor year-round.
- A splash of almond extract enhances the cherries’ natural sweetness without overpowering them.
- Pre-baking the bottom crust prevents a soggy pie base, ensuring every slice is perfect.
- The lattice top isn’t just pretty; it allows steam to escape, keeping the filling thick and juicy.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- 4 cups cherries, pitted (fresh or frozen)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Pastry cutter or fork
- Measuring cups and spoons
- Knife or pastry wheel (for lattice)
Instructions
Prepare the Dough
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
Make the Filling
In a separate bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Stir gently until the cherries are evenly coated. Let the mixture sit for about 15 minutes to allow the flavors to meld.
Roll Out the Dough
On a floured surface, roll out one disk of dough to fit your pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork. Chill for 15 minutes, then pre-bake at 375°F for 10 minutes to prevent sogginess.
Assemble the Pie
Pour the cherry filling into the pre-baked crust. Roll out the second disk of dough and cut into strips for a lattice top. Weave the strips over the filling, trim the excess, and crimp the edges. Brush the lattice with beaten egg for a golden finish.
Bake to Perfection
Bake the pie at 375°F for 45-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Tips and Tricks
For an extra flaky crust, keep all ingredients as cold as possible and handle the dough minimally. If using frozen cherries, do not thaw them before mixing to prevent excess liquid. To achieve a glossy finish, brush the crust with a mixture of egg and milk instead of just egg. For a deeper flavor, let the cherry mixture macerate for up to an hour before baking. Always let the pie cool completely to allow the filling to thicken properly.
Recipe Variations
- Add a handful of dark chocolate chips to the filling for a chocolate-cherry twist.
- Substitute half the cherries with raspberries or blueberries for a mixed berry pie.
- For a crunchy topping, skip the lattice and sprinkle with a streusel made of flour, butter, and brown sugar.
- Use a gluten-free flour blend for the crust to accommodate dietary restrictions.
- Infuse the filling with a splash of bourbon or vanilla for an adult version.
Frequently Asked Questions
Can I use canned cherries instead of fresh or frozen?
Yes, you can use canned cherries, but be sure to drain them well and adjust the sugar accordingly, as canned cherries are often packed in syrup. You may also need to reduce the amount of lemon juice to balance the sweetness.
How do I prevent the pie crust from shrinking?
To prevent shrinking, make sure your dough is well-chilled before rolling and baking. Also, avoid stretching the dough when placing it in the pie dish. Letting the dough rest in the fridge after shaping can also help.
Can I make the pie ahead of time?
Absolutely! You can prepare the dough and filling a day in advance and store them separately in the fridge. Assemble and bake the pie the day you plan to serve it for the best results.
Summary
This cherry pie recipe combines a flaky, buttery crust with a sweet-tart cherry filling for a dessert that’s sure to impress. With tips for perfecting the crust and creative variations, it’s a versatile recipe that bakers of all levels can master.