Cherry pie

 

Here’s a classic, delicious Cherry Pie recipe with a flaky crust and sweet-tart filling!

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Ingredients:

For the crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water

For the filling:

• 4 cups fresh or frozen pitted cherries
• 1 to 1 1/4 cups granulated sugar (adjust based on tartness of cherries)
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract (optional)
• 1/4 teaspoon salt

For assembly:

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)

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Instructions:

1. Make the crust:

   • In a large bowl, whisk together flour, salt, and sugar.
   • Add cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
   • Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the filling:

   • In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Toss gently to combine.

3. Assemble the pie:

   • Preheat oven to 425°F (220°C).
   • On a floured surface, roll out one dough disc into a 12-inch circle and fit it into a 9-inch pie dish.
   • Pour the cherry filling into the crust.
   • Roll out the second dough disc and place it over the filling. Trim excess dough and crimp edges to seal.
   • Cut slits in the top crust to allow steam to escape.
   • Brush the top crust with beaten egg and sprinkle with sugar.

4. Bake:

   • Bake for 15 minutes at 425°F (220°C).
   • Reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and filling is bubbly.
   • If the edges brown too quickly, cover them with foil.

5. Cool:

   • Let the pie cool for at least 2 hours to allow the filling to set before slicing.

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Enjoy your homemade cherry pie — perfect with a scoop of vanilla ice cream! Let me know if you want a gluten-free crust or a crumb topping version.