This classic cherry pie recipe, complete with a beautiful criss-cross crust, is sure to become a family favorite. Whether you’re baking for a special occasion or just because, this pie is a delightful way to celebrate the simple joys of home baking.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
- 1 tsp vanilla extract
For the Filling:
- 5 cups fresh sweet cherries, pitted (or frozen cherries, thawed and drained)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp almond extract (optional)
- 1 tbsp unsalted butter, cut into small pieces
Instructions
- Prepare the Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Gradually add ice water and vanilla extract, mixing until dough comes together.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Filling:
- In a large bowl, gently toss cherries with sugar, cornstarch, lemon juice, and almond extract (if using).
- Let stand for 15 minutes to allow flavors to meld.
- Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out one disk of dough and place in a 9-inch pie dish.
- Pour in the cherry filling and dot with butter pieces.
- Roll out the second disk and cut into 1-inch strips for the lattice top.
- Create the Criss-Cross Crust:
- Lay half the strips across the pie.
- Fold back every other strip and place a perpendicular strip across the center.
- Unfold the strips and repeat, weaving the remaining strips to create a lattice pattern.
- Trim and crimp edges to seal.
- Bake to Golden Perfection:
- Brush the lattice with egg wash and sprinkle with coarse sugar if desired.
- Bake for 50-60 minutes, or until crust is golden and filling is bubbling.
- Cool on a wire rack for at least 2 hours before serving.
Baking Tips
- For an extra-flaky crust, chill your utensils and ingredients before starting.
- If using frozen cherries, be sure to thaw and drain them thoroughly to avoid a soggy bottom.
- The vanilla in the crust adds a subtle warmth that complements the cherries beautifully.
- To achieve that perfect thick, jammy filling, let the pie cool completely before slicing.
There’s something magical about pulling a homemade cherry pie from the oven. The ruby-red filling peeking through the golden lattice is a sight to behold, and the first bite is pure bliss. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature with a dollop of whipped cream, this pie is sure to bring smiles to faces young and old.
So, preheat that oven, roll up your sleeves, and get ready to create a little slice of heaven in your own kitchen. Happy baking!
