Cherry Pie Recipe
Master the art and science of baking a perfect cherry pie with a flaky crust and balanced sweet-tart filling. Ideal for any occasion and a standout on any Thanksgiving menu.
Equipment
- large mixing bowl,
- Pastry Blender
- Rolling Pin
- 9-inch pie plate
- oven
- Wire rack
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter very cold and cubed
- 1/2 cup ice water
For the Filling
- 6 cups pitted fresh or frozen cherries do not thaw if frozen
- 3/4 cup granulated sugar adjust to taste depending on cherry sweetness
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1 tsp almond extract optional, but highly recommended
- 2 tbsp butter cut into small pieces
For the Egg Wash (optional)
- 1 large egg beaten
- 1 tbsp milk or water
- coarse sugar for sprinkling (optional)
Substitutions
- gluten-free flour blend use for gluten-free crust, adjust liquid as needed
- vegan butter substitute use for vegan crust and omit egg wash
- coconut sugar or preferred sugar substitute substitute for granulated sugar
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. This creates flaky layers in the crust.
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing; a slightly shaggy dough is fine.
- Divide dough in half, flatten each half into a disc, tightly wrap with plastic wrap, refrigerate at least 30 minutes or up to 2 hours to relax gluten and ensure tenderness.
- In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Stir gently to coat evenly.
- Allow mixture to sit for 15 minutes so cherries release juices and cornstarch dissolves, preventing watery filling.
- On a floured surface, roll out one dough disc into a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
- Pour cherry filling into crust. Dot with small butter pieces to add richness.
- Roll out second dough disc into 12-inch circle. Place as full top or create lattice top over filling. Trim, seal, and crimp edges. For full top, cut slits to release steam.
- Brush top crust with egg wash and sprinkle coarse sugar if desired for golden, glossy finish.
- Preheat oven to 400°F (200°C). Place pie on baking sheet to catch drips.
- Bake for 45-55 minutes until crust is golden brown and filling is bubbly. Cover edges with foil or pie shield if browning too fast.
- Cool completely on wire rack before slicing to let filling set and avoid runniness.
Notes
Keep ingredients cold for flaky crust, do not overmix dough, and consider blind baking crust for crispier bottom. Vegan version skips egg wash and uses vegan butter substitute.