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Cherry Pie Recipe (with Video)
The Most Incredible Cherry Pie – mouthwatering sweet and tangy cherry fillings with a light and flaky crust!
Servings: 10 servings
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter chilled and diced
- 4 - 8 tbsp ice water
- 2 pounds unpitted sweet cherries 5 cups (see note)
- 2/3 cup granulated sugar
- 3 to 4 tbsp cornstarch (see note)
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tbsp unsalted butter cut into small cubes
- egg wash 1 large egg + 1 tablespoon water, mix well
- vanilla ice cream
In a large bowl, add all-purpose flour and salt, then mix well.
Cut the cold butter into small cubes and add into the bowl. Mix until the mixture resembles coarse crumbs.
Add ice water gradually to form moist clumps (best to add 1 tablespoon at a time).
Transfer dough mixture onto a dry board sprinkled with flour. Use the heel of your hand and smear the dough little by little across the board.
Make the dough into a ball, and divide in half. Form each into a ball, and then flatten into rounds. Wrap separately in plastic or place in zip-lock bags. Refrigerate for 4 hours or overnight.
Flour a work surface. Remove one round from fridge and roll it out to about 12 inches across using a rolling pin.
Butter the pie plate and transfer the pie dough to the plate, pressing the bottom and edges into place.
Cherry Pie Filling
Add pitted cherries to a medium saucepan over medium heat. Cook for a few minutes until you see juice coming out of cherries.
Add sugar and cornstarch to the saucepan and stir. Mix well.
Add lemon juice, vanilla extract and almond extract. Stir and cook until thickened.
Taste test and add more sugar or lemon juice according to your preference.
Remove from the heat and let cool. If the filling is too thick, you can add more water, if it’s too thin, add more cornstarch.
Preheat the oven to 400°F. Meanwhile assemble the pie.
Add the cool cherry pie filling to the pie crust.
To add a top crust, roll out a second round of dough on a floured work surface. Cut small hearts using a heart-shaped cookie cutter (see video).
Seal and trim the edges using a fork.
Bake for 20 minutes uncovered or the edges become lightly golden. Cover loosely with aluminum foil and bake 15-20 minutes more.
Allow to cool for at least one hour before serving. Enjoy!
- If you want to save time, use refrigerated pie crusts instead of homemade crusts, and canned cherry pie filling instead of homemade filling.
- Choosing the Right Cherries: There are two varieties in supermarkets: sweet cherries (fresh or frozen) and sour cherries (usually frozen). I used dark sweet cherries since they're most widely available; however sour cherries have traditionally been considered pie cherries for their tart flavor. If you use them, use less lemon juice and more sugar.
- You should adjust amount of cornstarch based on the juiciness of your filling. Simply add only enough cornstarch until your filling is neither too soupy or too thick. Note: A runny filling will firm up when cool.
- Leftover pie dough: Store it in the fridge for up to 3 days for use in other recipes or wrap it tightly and freeze for up to 3 months.
- Leftover filling: Can be stored for up to 3 days for use in other recipes such as Cherry Pull Apart Pie.
Calories: 406kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 121mg | Potassium: 240mg | Fiber: 3g | Sugar: 25g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 2mg