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Cherry Pie with a Flaky Crust and Sweet Cherry Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 70 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Cherry Pie features a buttery, flaky crust filled with sweet and tangy cherry filling, enhanced with a hint of almond and vanilla extracts. Perfectly baked until golden and bubbly, this pie is a delightful dessert for any occasion.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 cup ice water (more if needed)

Cherry Filling

  • 4 cups fresh or frozen cherries (pitted)
  • 3/4 cup granulated sugar (adjust based on cherry sweetness)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract (optional, but adds great flavor)
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Topping

  • 1 tablespoon heavy cream or milk
  • 1 tablespoon coarse sugar (for sprinkling on top)

Instructions

  1. Make the Pie Crust: In a large bowl, mix the flour, salt, and sugar together. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  2. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough.
  3. Chill the Dough: Divide the dough into two equal portions, shape into discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  4. Prepare Cherry Filling: In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and a pinch of salt. Stir to combine.
  5. Cook Filling: Cook over medium heat, stirring constantly, until cherries release juices and the mixture thickens, about 5-7 minutes.
  6. Cool Filling: Remove from heat and let the cherry filling cool while rolling out the dough.
  7. Preheat Oven: Preheat the oven to 375°F (190°C).
  8. Roll Out Bottom Crust: Roll one dough disc on a lightly floured surface into a circle that fits a 9-inch pie dish. Place it into the dish, pressing gently into bottom and sides.
  9. Add Filling: Pour cooled cherry filling evenly into the crust.
  10. Prepare Top Crust: Roll out the second dough disc. For lattice, cut into strips and arrange in a criss-cross pattern over filling; trim and crimp edges. For full crust, place it over filling, cut steam vents, and crimp edges.
  11. Brush and Sugar: Brush top crust with heavy cream or milk and sprinkle with coarse sugar.
  12. Bake the Pie: Place pie on a baking sheet and bake for 45-55 minutes until crust is golden brown and filling bubbles.
  13. Protect Edges: If crust edges brown too quickly, cover them with foil to prevent burning.
  14. Cool and Serve: Let pie cool for at least 2 hours to set filling before slicing. Serve plain or with ice cream or whipped cream.

Notes

  • Adjust sugar in filling according to the sweetness of the cherries used.
  • Use frozen cherries if fresh are unavailable; thaw and drain excess liquid before cooking.
  • Almond extract is optional but adds depth to the flavor.
  • Chilling the dough is essential for a tender, flaky crust.
  • Cover crust edges with foil midway through baking if they brown too fast.
  • Allow the pie to cool thoroughly to prevent a runny filling.
  • Serve with vanilla ice cream or whipped cream for extra indulgence.

Find it online: https://slsrecipes.com/cherry-pie-with-a-flaky-crust-and-sweet-cherry-filling-recipe/