Description
A recipe for a traditional double-crust cherry pie.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 6 cups fresh or frozen pitted cherries (sweet or tart)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the pie crust: Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Divide the dough in half, flatten into disks, wrap, and chill for at least 1 hour.
- Prepare the filling: In a large bowl, mix cherries, sugar, cornstarch, lemon juice, and almond extract. Let stand for 15 minutes.
- Preheat your oven to 425 degrees F (220 degrees C).
- Roll out one dough disk and place it in a 9-inch pie plate. Trim the edges.
- Pour the cherry filling into the bottom crust.
- Roll out the second dough disk and place it over the filling. Crimp and seal the edges. Cut several slits in the top crust for venting.
- Brush the top crust with the beaten egg wash.
- Bake for 15 minutes at 425 degrees F. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool completely on a wire rack before slicing.
Notes
- If using frozen cherries, do not thaw them before mixing with the sugar and starch.
- For a crispier bottom crust, place the pie plate on a preheated baking sheet during the first 15 minutes of baking.
- Prep Time: 45 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Keywords: cherry pie, double crust, fruit pie, homemade pastry, sweet dessert