Classic Cherry Pie Recipe
Prep Time
30 mins
Cook Time
1 hr
There is nothing better than a Classic Homemade Cherry Pie recipe — loads of sweet and tart cherries, a perfect pie crust, and some tips to make it the best you've ever had.
Course:
Dessert
Cuisine:
American
Servings: 8 people
Ingredients
- 4 ½ cups (23oz/640g) pitted cherries, fresh or frozen
- ¼ cup (1oz/28g) cornstarch
- 2/3 cup (5oz/142g) sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 pie crusts
- 1 tablespoon (½oz/14g) cold butter , diced
- egg wash
- coarse sugar for topping the crust (optional)
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a large bowl, stir together cherries, cornstarch, sugar, vanilla, almond extract, lemon juice, and salt. Set aside.
-
Roll out one pie crust and line a 9-inch pie pan with it.
-
Spoon cherry filling into the pie crust, discarding any liquid that has collected in the bowl. Dot the filling with the diced butter.
-
Roll out the second pie crust and place on top of the pie. Fold the excess top crust under the bottom crust and crimp the edges with your fingers to seal the crusts (or press together with a fork).
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Cut vent holes or slits in whatever design you like in the top crust and refrigerate the pie for 20 minutes to let it firm up.
-
Just before baking, brush the top of the pie with egg wash and sprinkle on sugar (if using).
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Bake for 20 minutes, then reduce the temperature to 350°F (180°C) and bake for 30-40 minutes longer, or until the crust is golden and the filling is bubbling.
-
Let cool for 3 hours before cutting and serving with vanilla ice-cream. Store leftovers in the fridge for up to 4 days.