The BEST Cherry Pie

Whole baked cherry pie with lattice crust.

5 from 2 ratings

from kristineskitchenblog.com

This cherry pie recipe is simply the best! The cherry filling is sweet and juicy and can be made with fresh or frozen cherries. The pie crust is perfectly flaky and buttery. Brushing the top of the crust with an egg wash gives it a bit of shine and beautiful golden brown color.

Prep Time45

Cook Time1 5

Chilling Time20

Total Time2 10

Servings: servings

Calories: 502kcal

Ingredients

For the Cherry Filling

6 cups sweet cherries 2 pounds, pitted and halved*
⅔ cup granulated sugar see note
⅓ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon almond extract optional*
1 tablespoon unsalted butter for dotting on the filling

For the Pie Crust

2 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter cut into cubes
7 tablespoons ice-cold water

Egg Wash + Sugar Sprinkle

1 egg
1 tablespoon milk
coarse sugar or granulated sugar for sprinkling, optional

Instructions

Make the Cherry Filling

Place the pitted, halved cherries in a large bowl. Add the granulated sugar, cornstarch, lemon juice, vanilla, salt and almond extract (if using). Stir to combine until you no longer see the white cornstarch. Set aside while you prepare the crust. The cherries will release some of their juices as they rest.

Make the Pie Crust

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 8 to 10 times, until the largest butter pieces are the size of small peas.
Add the ice-cold water and pulse just until the dough comes together. It may still be a little crumbly.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk of dough out into a 12-inch round and transfer it to a pie dish. (To transfer the rolled out dough easily, wrap it around your rolling pin to help move it.)

Assemble the Pie

The cherries will have released some of their juices. Stir the cherry mixture to make sure everything is well combined. Pour the cherries and all juices from the bowl into the pie crust. You want all of the juices in the pie because this is where most of the cornstarch is, which will thicken the filling.
Cut the 1 tablespoon of butter into small cubes and scatter them over the top of the cherry filling.
Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top crust. If putting the full dough round on top of the pie, be sure to cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice-top pie crust: Cut the second dough round into strips anywhere between ¾-inch and 1 ¼-inch wide. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with a little space in between. Then weave in the remaining strips of dough going the opposite direction on the pie. (See my apple pie recipe for step by step photos.)
Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under and use your fingers or a fork to flute/crimp the edges of the crust as desired.

Brush with Egg Wash & Bake

Beat the egg and milk together in a small bowl. Lightly brush the top of the pie crust with the egg wash. (You will not use all of the egg wash.) If desired, sprinkle coarse sugar or granulated sugar over the top of the pie.
Place the pie in the refrigerator for about 20 minutes before baking. While the pie chills, preheat the oven to 400° F with a rack in the lower third of the oven.
Bake the pie in the lower third of the oven at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for 40 to 50 more minutes, until the filling is very bubbly. (The filling must become very bubbly/boil to activate the cornstarch for a thick filling.) Start checking on the pie about halfway through the baking time and cover it loosely with foil as needed to prevent the crust from over-browning.
Let the pie cool to room temperature for at least 3 hours before serving to allow the filling to thicken.

Notes

You can adjust the amount of sugar added to the filling depending on how sweet or tart your cherries are and how sweet you like your pie.
If making the pie with tart cherries, increase the sugar in the filling to 1 cup.
Adding 1/4 teaspoon of almond extract to the filling enhances the flavor, but if you don't have almond extract on hand you can omit it.
To use frozen cherries: Place the cherries in a colander set over a bowl and allow them to fully thaw. You can save any accumulated juices in the bowl for another use, or discard. Then use the thawed cherries in the recipe, without any other modifications. The filling may be a bit more juicy when using frozen cherries.
Store pie at room temperature for up to 8 hours, or in the refrigerator, covered with plastic wrap, for up to 3 days.
Once completely cool, the baked pie can also be frozen, wrapped tightly, for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out.
Cherry pie filling can be frozen for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

Nutrition

Nutrition information is only an estimate.