Ah, cherry pie—classic, sweet-tart, and perfect with a flaky crust! 🍒🥧 Here’s a straightforward way to make it at home:
Classic Cherry Pie Recipe
Ingredients (for 9-inch pie)
For the filling:
- 4 cups fresh or canned pitted cherries (if canned, drain, reserving 1/4 cup juice)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp almond extract (optional, enhances cherry flavor)
- 1 tbsp lemon juice
- Pinch of salt
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For topping:
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling
Instructions
- Make the crust:
- In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough holds together.
- Divide into two disks, wrap in plastic, and chill for 1 hour.
- Prepare the filling:
- In a bowl, mix cherries, sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. Set aside.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Roll out one dough disk and line a 9-inch pie pan.
- Pour in cherry filling.
- Roll out second disk and cover the pie. Seal edges, and cut slits on top for steam to escape. (Or make a lattice crust for a prettier look.)
- Brush with beaten egg and sprinkle sugar on top.
- Bake:
- Bake 45–50 minutes until crust is golden and filling is bubbling.
- If edges brown too quickly, cover them with foil.
- Cool & serve:
- Let pie cool at least 2 hours for filling to set. Serve with vanilla ice cream if you like. 🍦
💡 Tips:
- Use tart cherries like Montmorency for that classic sweet-tart flavor.
- If using canned cherries, add a bit of the juice back to the filling to keep it juicy.
- For extra flakiness, chill the dough again before baking.
If you want, I can also give a quick version using store-bought pie crust and canned cherry pie filling that’s ready in under 30 minutes but still tastes homemade.
Do you want me to share that faster version?
