Description
The Best Cherry Pie is a classic dessert featuring a golden, flaky crust and a vibrant, tart-sweet cherry filling. Ideal for holidays, picnics, or cozy weekends, this pie is as beautiful as it is delicious.
Ingredients
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- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 6–8 tablespoons ice water
- 5 cups fresh or frozen cherries, pitted
- 3/4 cup granulated sugar (adjust based on cherry sweetness)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract (optional)
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time until dough forms. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Cook over medium heat until thickened. Let cool.
- Preheat oven to 375°F (190°C).
- Roll out one dough disc and line a 9-inch pie dish. Trim edges.
- Pour cooled cherry filling into crust.
- Roll out second dough disc and cut into strips for a lattice top or use whole with slits for steam.
- Brush top with egg wash for a golden crust.
- Bake for 45–50 minutes until golden and bubbling.
- Cool for several hours before slicing to allow filling to set.
Notes
- Use tart cherries for a traditional flavor or sweet cherries with less added sugar.
- Let the pie cool fully to prevent a runny filling.
- Blind bake the bottom crust briefly to prevent sogginess.
- Store at room temperature up to 2 days, or refrigerate up to 4 days.
- Freeze whole or sliced pie for up to 3 months. Reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg