Description
This classic homemade cherry pie features a luscious, glossy cherry filling made from fresh or frozen cherries, perfectly spiced with almond extract and lemon juice, all encased in a flaky, golden double crust. Ideal for summer dessert cravings or any festive occasion, this pie balances sweet and tart flavors with a rich, buttery crust.
Ingredients
Scale
Filling
- 2 1/4 pounds fresh or frozen pitted cherries (about 5 cups)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 tablespoons butter (cut into small pieces)
Crust and Topping
- 1 package refrigerated double pie crusts (or homemade)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Cherries: If using frozen cherries, thaw and drain them thoroughly to prevent excess moisture in the pie.
- Cook Filling: In a large saucepan over medium heat, combine the cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Cook, stirring frequently, for 10–15 minutes until the mixture thickens and becomes glossy. Remove from heat and let it cool slightly.
- Prepare Pie Crust: Roll out one pie crust and place it into a 9-inch pie dish, shaping it to fit snugly.
- Add Filling: Pour the cooled cherry filling into the prepared crust and dot the top with small pieces of butter for added richness.
- Top Crust: Roll out the second crust and either place it whole over the filling or cut it into strips to create a lattice pattern. Trim the excess crust and crimp the edges to seal the pie securely.
- Egg Wash and Sugar: Brush the top crust with the beaten egg to promote browning and shine, then sprinkle with coarse sugar if desired for extra crunch and sweetness.
- Bake Pie: Place the pie on a baking sheet to catch drips and bake at 425°F (220°C) for 20 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for an additional 35–40 minutes until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool completely before slicing to let the filling set properly for clean slices and optimal flavor.
Notes
- If using tart cherries, increase the sugar to 1 1/4 cups to balance the tartness.
- To prevent a soggy bottom crust, bake the pie on the lower oven rack and use a glass pie plate if available.
- This pie can be made a day in advance and stored at room temperature or refrigerated for convenience.
