Homemade Cherry Pie
There’s nothing quite like the taste of 🍒🥧homemade cherry pie. With juicy, sweet-tart cherries and a buttery, flaky crust, this pie is a classic that brings comfort to any occasion.This recipe features a pre-cooked cherry filling, ensuring a rich, thick filling in every slice. A touch of almond extract and vanilla enhances the natural cherry flavor, making each bite even more delicious. Whether you're baking for a holiday or just because this cherry pie is sure to be a hit, serve it warm with a scoop of vanilla ice cream for the perfect treat!
Ingredients
For the Pie Crust:
- 380 g all-purpose flour
- ¾ teaspoon kosher salt
- 255 g unsalted butter - sliced into 1-inch pieces and put in the fridge or freezer for 10 mins.
- 1 tablespoon apple cider or white wine vinegar
- 1 tablespoon vanilla extract
- 7 tablespoons ice cold water
For the Cherry Filling:
- 1 kg. Fresh pitted cherries , cut in half
- 60 g light brown sugar
- 65 g sugar
- ½ lemon juice
- 25 g cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon almond extract
- ¾ teaspoon vanilla extract
For the Egg Wash:
- 1 egg
- 1 tablespoon milk or cream
Instructions
- For the Pie Crust: In a food processor, combine the flour and salt in the food processor fitted with the metal blade. Pulse a few times to combine. Add chilled unsalted butter. Pulse the mixture about 8 to 10 times until the mixture resembles coarse crumbs with pea-sized clumps of butter.
- Binding the Mixture: In a small bowl, mix the ice water with the vanilla extract and vinegar. Gradually add this mixture to the dough, pulsing until it’s evenly moistened and starts to come together in a crumbly texture, about 5 to 6 times.
- Forming the Dough: Pour the mixture onto a clean surface and bring it together with your hands. You’ll notice some large chunks of butter still visible; these will create the most flaky pie crust ever.
- Give the pastry a light knead to form it into a ball. If it’s a bit sticky, dust your surface with flour. Divide the dough into two portions: one-third (about 250 grams) for the lattice and two-thirds (about 500 grams) for the pie crust. Shape each portion into a disc, wrap in cling film, and refrigerate—preferably overnight, but at least for two hours.
- Cherry Filling: While the pastry chills, make the cherry filling. Add the cherries to a large saucepan along with light brown sugar and the juice of half a lemon. Set the pan over medium-high heat and cook for 5 to 6 minutes until the cherries start bubbling and release their juices.
- Thickening the Filling: Add sugar, salt, almond extract, and vanilla extract. Add cornstarch to thicken the mixture. Reduce the heat to low and stir continuously for about 2 minutes to cook out the cornstarch. Once thickened, pour the mixture onto a tray to cool faster, then transfer it to the fridge to cool completely.
- Assembling the Pie: With the filling cooled, it’s time to roll out the pastry. Start with the smaller portion for the lattice. Lightly dust your work surface and rolling pin with flour to prevent sticking. Roll the pastry to about ⅛ inch thick, then slice it into strips about ⅝ inch wide. Place the strips on a board or tray and pop them in the fridge until needed.
- Preparing the Pie Crust: Roll out the larger portion of pastry in the same way, ensuring it’s about 2 to 3 inches larger than your 8-inch pie dish. Drape the pastry over the dish, press it in gently, and trim any excess, leaving about 2 inches around the edge. Fold the excess pastry under itself and crimp the edges for a neat finish.
- Baking the Pie: Fill the pie with your cooled cherry mixture, spreading it evenly with a spatula. Place the strips of pastry across the top of the filling, leaving about ½ inch between each strip between each strip. Weave the strips to create a lattice pattern, trimming any excess and tucking the ends into the crimped edges.
- Final Touches and Baking: For a golden, shiny finish, glaze the lattice with a mixture of 1 egg and a splash of milk. Bake the pie in a preheated oven at 375°F (190°C) (fan) for 55 minutes to an hour, checking at the 45-minute mark. You’ll know it’s done when the crust is golden and the cherries are bubbling.
- Cooling and Serving: Let the pie cool for about 3 to 4 hours to allow the filling to set. Serve with a scoop of vanilla ice cream for the perfect treat.
Notes
How to Store
Once cooled, the pie can be stored at room temperature for up to 2 days. Cover it loosely with foil to prevent it from drying out.
For longer storage, refrigerate the pie, covered with plastic wrap or foil, for up to 4 days.
Make-Ahead & Freeze: You can make the pie crust up to 3 days ahead and store it in the refrigerator. You can also freeze the crust for up to 3 months; thaw overnight in the refrigerator before using.
Nutrition
Nutrition Facts
Homemade Cherry Pie
Amount per Serving
Calories
568
% Daily Value*
Fat
27
g
42
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
89
mg
30
%
Sodium
307
mg
13
%
Potassium
364
mg
10
%
Carbohydrates
75
g
25
%
Fiber
4
g
17
%
Sugar
32
g
36
%
Protein
7
g
14
%
Vitamin A
909
IU
18
%
Vitamin C
9
mg
11
%
Calcium
44
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
