Classic Cherry Pie
Sweet-tart cherries are thickened with a little cornstarch and sugar, then sealed inside a double crust of buttery, flaky pastry and baked until golden and bubbling. Using fresh or frozen cherries both work well, and the pie is ready in just over an hour from start to finish.
Equipment
- Pie dish
- Rolling pin
- Pastry brush
- Saucepan
- Mixing Bowl
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour plus extra for dusting
- 1 cup unsalted butter cold, cut into small cubes
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/4-1/2 cup ice water as needed
For the Filling:
- 4 cups fresh cherries pitted
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
- 1 tbsp unsalted butter cut into small pieces
To Finish:
- 1 large egg beaten, for egg wash
Instructions
- To make the crust, combine the flour, sugar, and salt in a mixing bowl. Add the cold butter cubes and use a pastry blender or fork to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough begins to come together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 425°F (220°C).
- For the filling, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract in a saucepan. Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from heat and stir in the butter. Let it cool.
- On a lightly floured surface, roll out one disc of dough to fit your pie dish. Place it in the dish and trim any excess hanging over the edges.
- Roll out the second disc for the top crust. Pour the cooled cherry filling into the prepared pie crust. Cover with the top crust, crimp the edges to seal, and cut several slits in the top for steam to escape.
- Brush the top crust with the beaten egg for a golden sheen.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 45 minutes, or until the crust is golden and the filling is bubbly.
Notes
Tammy’s Tips:
- To enhance the flavor, you can add a dash of almond extract to the filling.
- For a flakier crust, ensure all ingredients remain cold during preparation.
- If fresh cherries are unavailable, high-quality frozen cherries will suffice, just ensure they are thawed and well-drained.
Nutrition
Calories: 530kcalCarbohydrates: 71gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 305mgPotassium: 214mgFiber: 3gSugar: 36gVitamin A: 831IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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