ADVERTISEMENT
Old-Fashioned Cherry Pie
This classic cherry pie features a juicy, sweet-tart cherry filling tucked inside a flaky, buttery golden crust. With its traditional lattice top and rich homemade flavor, it is a timeless dessert perfect for family gatherings, holidays, or any special occasion.
Ingredients
For the Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
For the Cherry Filling
5 cups pitted fresh or frozen cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 tablespoon unsalted butter
For Finishing
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, optional
Preparation Steps
Combine the flour, salt, and sugar in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
Divide the dough into two discs, wrap them, and refrigerate for at least 1 hour.
In a large saucepan, combine the cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt.
Cook over medium heat for 5 to 8 minutes, stirring gently, until the cherry juices thicken. Remove from the heat and let the filling cool.
Preheat the oven to 400°F. Roll out one disc of dough and fit it into a 9-inch pie dish.
Spoon the cooled cherry filling into the crust and dot the top with small pieces of butter.
Roll out the remaining dough, cut it into strips, and arrange them over the filling in a lattice pattern. Trim and crimp the edges.
Whisk the egg with the milk and lightly brush it over the crust. Sprinkle with coarse sugar if desired.
Bake for 20 minutes at 400°F, then reduce the temperature to 375°F and continue baking for 35 to 40 minutes, until the crust is deeply golden and the cherry filling is bubbling.
Let the pie cool for at least 3 hours before slicing so the filling can properly set.
Serving Tip
Serve slightly warm or at room temperature with a scoop of vanilla ice cream or freshly whipped cream.
