Do you prefer your cherry pie warm with a scoop of vanilla ice cream, or chilled straight from the fridge?
What’s your favorite fruit pie — cherry, apple, or blueberry?
Have you ever made a homemade pie crust from scratch, or do you prefer ready-made dough?
Ingredients
For the Pie Crust (you can also use ready-made pastry dough):
2 ½ cups (315 g) all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (225 g) unsalted butter, cold and cut into small cubes
6–8 tablespoons ice water (add gradually)
For the Cherry Filling:
4 cups (about 700 g) fresh or frozen pitted cherries
¾ cup (150 g) granulated sugar
3 tablespoons cornstarch (or 4 tablespoons flour as a thickener)
1 tablespoon lemon juice
½ teaspoon almond extract (optional but enhances the flavor)
A pinch of salt
For the Golden Finish:
1 egg (beaten, for egg wash)
1 tablespoon milk or cream (to mix with the egg)
1 tablespoon sugar (optional, for sprinkling on top)
Instructions — Step by Step
- Prepare the Dough
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes and use a pastry cutter or your fingertips to rub them into the flour until the mixture looks like coarse crumbs with small pieces of butter still visible.
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just begins to come together.
- Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Tip: Cold butter is the secret to a flaky crust. Don’t overwork the dough!
- Prepare the Cherry Filling
- In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
- Remove from heat, stir in the almond extract, and let the filling cool completely.
Tip: Cooling prevents the hot filling from melting your crust when assembling.
- Assemble the Pie
- Preheat your oven to 200°C (400°F).
- Roll out one disc of dough on a lightly floured surface until it’s large enough to fit your pie dish.
- Carefully transfer it to the dish and trim the edges.
- Pour in the cooled cherry filling and spread it evenly.
- Roll out the second disc of dough and cut it into strips about 1 inch (2.5 cm) wide.
- Create a lattice pattern by laying strips horizontally and vertically, weaving them gently.
- Trim the edges and pinch or fold them to seal.
- Add Shine and Bake
- Brush the top with the egg wash (beaten egg + milk).
- Optionally sprinkle a bit of sugar over the crust for extra sparkle and crunch.
- Bake in the preheated oven for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let it cool for at least 2 hours before slicing to allow the filling to set.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream.
Sprinkle with powdered sugar for a bakery-style touch.
Perfect for holidays, family dinners, or Sunday desserts!
Pro Tips
If the crust edges brown too quickly, cover them with aluminum foil halfway through baking.
For a deeper cherry flavor, mix in 1 tablespoon of cherry jam with the filling.
Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
Enjoy
