Classic Cherry Pie with a Twist
This cherry pie is filled with sweet-tart cherries and gets extra depth from a touch of almond extract and a little citrus zest worked into the filling. The double crust is made with an all-butter pastry for a flaky, golden finish. From start to finish, expect about 2 hours including chilling and bake time.
Equipment
- Pie pan
- Rolling pin
- Mixing Bowls
- Knife
- Pastry brush
- Oven
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour plus extra for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter chilled and diced
- 6 tablespoons ice water more as needed
For the Cherry Filling:
- 4 cups fresh cherries pitted
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For Assembly:
- 1 large egg beaten, for egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
To Make the Pie Crust:
- In a large bowl, combine flour, salt, and sugar. Add chilled, diced butter and mix using a pastry blender or your fingertips until the mixture resembles a coarse meal.
- Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, shape into discs, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
To Prepare the Filling:
- Combine pitted cherries, sugar, cornstarch, lemon juice, almond extract, and vanilla extract in a medium-sized bowl. Mix until well blended and set aside.
- Preheat the oven to 425°F (220°C).
- Roll out one dough disc on a floured surface to fit your pie pan, ensuring it extends about 1 inch over the edge of the pan. Gently press the dough into the pan.
- Spoon the cherry mixture into the pie crust, distributing evenly.
- Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut a few slits on top for steam to escape. Brush with egg wash and sprinkle with coarse sugar.
- Bake in the preheated oven for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for an additional 40 minutes or until the crust is golden and filling bubbly.
- Allow the pie to cool for at least 2 hours before serving to set the filling.
Notes
- For an extra depth of flavor, consider adding a pinch of cinnamon to the cherry filling.
- You can also try using a lattice crust for a classic look.
Nutrition
Calories: 522kcalCarbohydrates: 72gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 305mgPotassium: 215mgFiber: 3gSugar: 37gVitamin A: 787IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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