Ingredients
For the crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
For the filling:
- 5 cups pitted fresh or frozen cherries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ¼ tsp salt
For the top:
- 1 egg, beaten
- 1 tbsp coarse sugar
Instructions
- Make the crust: Mix flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
- Divide the dough into two disks, wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: Combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt in a large bowl.
- Preheat oven to 425°F (220°C).
- Roll out one dough disk and fit it into a 9-inch pie dish. Trim the edges.
- Pour the cherry filling into the crust and dot with a little butter if desired.
- Roll out the second dough disk and place it over the filling. Cut a few vents in the top, or create a lattice crust. Crimp the edges to seal.
- Brush the crust with beaten egg and sprinkle with coarse sugar.
- Bake at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 40–45 minutes, until the crust is golden and the filling is bubbling.
- Cool for at least 3 hours before slicing so the filling can set.
Serve with a scoop of vanilla ice cream for the classic cherry pie experience. 🍒🥧🍦