Ah, Cherry Pie — classic, sweet-tart, and perfect for dessert lovers! Here’s a solid recipe:
Ingredients:
For the crust (double crust):
- 2 1/2 cups (315 g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (225 g) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the filling:
- 4 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch (or arrowroot for a clearer filling)
- 1 tbsp lemon juice
- 1/2 tsp almond extract (optional, enhances cherry flavor)
- Pinch of salt
Optional:
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling on top
Instructions:
- Make the crust:
- In a bowl, mix flour, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling:
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt.
- Cook for 5–7 minutes until slightly thickened. Remove from heat and cool slightly.
- Assemble the pie:
- Roll out one disc of dough and line a 9-inch pie pan.
- Pour cherry filling into crust.
- Roll out second disc and cover the pie, either as a full top crust or lattice. Seal edges and trim excess dough.
- Bake:
- Preheat oven to 400°F (200°C).
- Brush top with egg wash and sprinkle with sugar.
- Bake 45–50 minutes, until crust is golden and filling is bubbly.
- If edges brown too quickly, cover with foil.
- Cool & serve:
- Let the pie cool for at least 2 hours so the filling sets.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
✨ Tips & Variations:
- Use frozen cherries in winter — thaw and drain excess liquid before cooking.
- Add a pinch of cinnamon or nutmeg to the filling for warm spice notes.
- Make mini pies or hand pies for a fun twist.
- For a glossier top, brush baked crust with a little melted apricot jam.
If you want, I can make a “restaurant-style cherry pie” version with extra juicy filling, flaky buttery crust, and a lattice that looks gorgeous — basically show-stopping dessert level.
Do you want me to do that?
