Description
Sweet summer nostalgia blooms in this classic Cherry Pie, capturing the heartwarming essence of homemade desserts. Juicy cherries nestled in a buttery, flaky crust promise a delightful journey through pure, wholesome comfort that calls you to savor each delectable bite.
Ingredients
Scale
Pie Crust:
- 2 Homemade Pie Crust or All Butter Pie Crust
Filling Ingredients:
- 4.5 cups halved & quartered pitted fresh cherries (about 1.5 pounds / 680 grams)
- 2/3 cup (135 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon (14 grams) cold unsalted butter, cubed
Egg Wash and Optional Topping:
- 1 large egg beaten with 1 tablespoon (15 milliliters) milk
- Coarse sugar for sprinkling on crust
Instructions
- Craft the pie crust according to the recipe, ensuring it is thoroughly chilled and prepared.
- Combine fresh cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract in a mixing bowl, creating a vibrant filling. Cover and refrigerate to allow flavors to meld.
- Gently roll out the first chilled dough disc into a 12-inch circular shape, carefully transferring it to a 9-inch pie dish. Using a slotted spoon, arrange the cherry mixture into the crust, preserving the liquid separately.
- Transfer the reserved cherry liquid to a small saucepan, simmering over low heat until it thickens into a glossy syrup. Allow the syrup to cool for approximately 5 minutes, then delicately pour over the cherries and softly toss. Dot the surface with small butter pieces.
- Preheat the oven to a precise 400°F, preparing for baking.
- Transform the second dough disc into a 12-inch circle, then slice into elegant strips. Weave these strips into a classic lattice pattern atop the pie, trimming and crimping the edges for a professional finish.
- Enhance the pie’s appearance by brushing the lattice with egg wash and sprinkling coarse sugar for a glistening, textured crust.
- Initiate baking at 400°F for 20 minutes, then reduce temperature to 375°F. Continue baking for 30-40 minutes until the crust achieves a golden hue and cherry juices bubble consistently for at least 5 minutes. Protect the edges with a pie crust shield during the latter part of baking to prevent excessive browning.
- Exercise patience by allowing the pie to cool completely for 3-4 hours before slicing, ensuring perfect texture and set filling.
Notes
- Choose ripe, sweet cherries for the best flavor and natural sweetness without adding too much sugar.
- Drain excess liquid from cherries to prevent a soggy bottom crust, using a slotted spoon ensures a perfect pie texture.
- Chill the pie dough thoroughly before rolling to create a flakier, more tender crust that holds its shape better during baking.
- Add a sprinkle of almond flour or ground nuts to the bottom crust to absorb excess fruit moisture and prevent sogginess.
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292
- Sugar: 17 g
- Sodium: 48 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg