Classic Homemade Cherry Pie Recipe

This classic homemade cherry pie recipe is the perfect dessert for any occasion. Made with a buttery and flaky pie crust filled with sweet and tart cherry filling, this pie is a crowd-pleaser. The combination of juicy cherries and a hint of almond extract creates a burst of flavors that will leave you craving more. Serve it warm with a scoop of vanilla ice cream for the ultimate summer treat.

Ingredients

• For the pie crust:
• - 2 1/2 cups all-purpose flour
• - 1 teaspoon salt
• - 1 tablespoon granulated sugar
• - 1 cup cold unsalted butter, cut into small cubes
• - 1/4 to 1/2 cup ice water
• For the cherry filling:
• - 4 cups fresh or frozen cherries, pitted
• - 1 cup granulated sugar
• - 1/4 cup cornstarch
• - 1/4 teaspoon almond extract
• - 1/4 teaspoon vanilla extract
• - 1 tablespoon lemon juice
• - 1 tablespoon unsalted butter, cut into small pieces
• For the egg wash:
• - 1 egg
• - 1 tablespoon milk
• For serving:
• - Vanilla ice cream

Directions

1. In a large mixing bowl, whisk together the flour, salt, and sugar for the pie crust.
2. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, while mixing with a fork. Mix until the dough comes together and forms a ball. Divide the dough in half, shape into two discs, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
4. Preheat the oven to 425°F (220°C).
5. In a large saucepan, combine the cherries, sugar, cornstarch, almond extract, vanilla extract, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries release their juices, about 10-15 minutes. Remove from heat and stir in the butter pieces.
6. Roll out one disc of pie dough on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, gently pressing it into the bottom and sides.
7. Pour the cherry filling into the pie crust, spreading it evenly.
8. Roll out the second disc of pie dough and cut it into strips or use a cookie cutter to create decorative shapes. Place the dough strips or shapes on top of the cherry filling, creating a lattice or decorative design.
9. In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top of the pie crust with the egg wash.
10. Place the pie dish on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
11. Remove the pie from the oven and allow it to cool for at least 2 hours before serving.
12. Serve the cherry pie warm or at room temperature with a scoop of vanilla ice cream on top.

Interesting Facts