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Classic Cherry Pie

A close-up of a delicious slice of cherry pie with a golden lattice crust and fresh cherries.
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A classic homemade cherry pie recipe with a thick, non-runny filling and a buttery lattice crust, perfect for holidays or any occasion.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • ½ cup ice water
  • 6 cups fresh or frozen pitted cherries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. In a separate bowl, combine cherries, ¾ cup sugar, cornstarch, lemon juice, and almond extract. Stir gently to coat the cherries.
  3. Preheat your oven to 400°F (200°C).
  4. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
  5. Pour the cherry filling into the pie crust.
  6. Roll out the second disk of dough. Cut it into strips for a lattice top or cut out decorative shapes. Arrange the lattice strips over the filling, weaving them as you go, or place the shapes on top. Trim the lattice strips and crimp the edges of the pie crust to seal.
  7. Brush the lattice or top crust with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
  8. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C).
  9. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
  10. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

  • For a thicker filling, you can add an extra tablespoon of cornstarch.
  • If using frozen cherries, do not thaw them before using.
  • Make ahead: The pie dough can be made up to 2 days in advance and refrigerated, or frozen for up to 1 month. The assembled, unbaked pie can also be frozen. Bake from frozen, adding extra baking time as needed.
  • For a café-style crust, ensure your butter and water are very cold when making the dough.

Nutrition

Find it online: https://fooddexterity.com/cherry-pie-cafe-style-lattice-recipe/