Our easy homemade cherry pie is a perfectly sliceable dessert; brown flaky pie is filled with cherry.
Ingredients
- FOR THE CRUST
- 3 c. all-purpose flour
- 2 tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) cold butter, cut into 1/2" pieces
- 8 tbsp. ice water, plus more as needed
- 1 tbsp. apple cider vinegar
- FOR THE FILLING
- 3 lb. cherries, pitted and halved
- 1 c. granulated sugar
- 3 tbsp. cornstarch
- Juice of 1/2 a lemon
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 3/4 tsp. almond extract
- Pinch of kosher salt
- 1 egg, lightly beaten
- Turbinado sugar, for sprinkling
Instructions
Steps:
1. In a large bowl, combine flour, sugar, and salt. Add cold butter and use your hands to rub it into
flour until butter is the size of walnut halves, making sure to toss and keep butter coated in
flour. Add ice water and vinegar and toss to combine. Add more water 1 tablespoon at a time
until dough comes together when squeezed. Mixture should be moist and hold together easily,
but not wet and sticky. Form into two smooth discs and cover with plastic wrap. Refrigerate at
least 2 hours and up to 3 days (or freeze up to 1 month).
2. Meanwhile, make filling: In a large pot over medium heat, add cherries, sugar, cornstarch,
lemon juice, ginger, cinnamon, almond extract and a large pinch of salt. Bring to a boil, then
reduce heat and let simmer until cherries have softened and liquid starts to thicken, about 15
minutes. Remove from heat and let cool completely.
3. Let dough sit out at room temperature for 5 to 10 minutes. On a lightly floured surface, roll out
both pie crusts to a 12” round. Transfer one of the rounds to a 9” pie plate and gently press
sides down to make sure there are no gaps. Cut the second crust into 1” thick strips for a lattice
top, then place on a large cutting board. Refrigerate both crusts for 15 minutes.
4. Preheat oven to 425° with a large baking sheet in oven. Pour cooled cherry filling over crust in
pie plate. To make a lattice top, lay strips of pie dough vertically over filling. Lift up every other
strip and place and strip of dough across horizontally. Lay strips back down. Lift the other
alternating strips up and place another strip across horizontally, then lay strips back down.
Repeat with remaining strips and top is covered.
5. Using kitchen shears, trim edges to a ½” overhang. Pinch bottom and top crusts together, then
tuck crust under so that the edge is flush with the edge of the pie plate. Crimp edges as desired.
Brush crust with beaten egg and sprinkle with turbinado sugar. Refrigerate 30 minutes until
firm.
6. Carefully place pie on preheated baking sheet and bake for 25 minutes, then reduce heat to
375° and bake until crust is deeply golden and filling is bubbling, 50 to 60 minutes more. Let cool
completely before slicing.
