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
Calories: 406kcal
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter chilled and diced
- 4 - 8 tbsp ice water
Filling
- 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
Instructions
Pie Crust
- 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.
Baking
- 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!
Video
Notes
- 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.
Nutrition
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 | Net Carbs: 51g