Homemade Cherry Pie Recipe
A delicious, thick and sliceable homemade cherry pie with a flaky double crust. Perfect for holidays or a cozy weekend treat!
Equipment
- 1 Pie dish (9-inch)
- 1 Rolling Pin
- 1 Mixing bowls
Ingredients
For the Double Pie Crust
- 2 ½ cups All-Purpose Flour (315g)
- 1 tablespoon Granulated Sugar (12g)
- 1 teaspoon Salt (6g)
- 1 cup Unsalted Butter (226g), very cold and cubed
- ½ cup Ice Water (120ml), you may not need all of it
For the Cherry Pie Filling
- 5 to 6 cups Fresh or Frozen Sweet Cherries (approx. 750g to 900g), pitted. If using frozen, do not thaw completely.
- ¾ cup Granulated Sugar (150g), adjust up to 1 cup if your cherries are very tart
- ¼ cup Cornstarch plus 1 tablespoon (40g), essential for that thick, sliceable texture
- 1 tablespoon Lemon Juice (15ml), freshly squeezed
- 1 teaspoon Vanilla Extract (5ml)
- ¼ teaspoon Almond Extract (1ml), optional, but enhances the cherry flavor beautifully
- 1 tablespoon Unsalted Butter (14g), cut into small pieces for dotting the filling
For the Egg Wash & Topping
- 1 large Egg beaten with 1 tablespoon of milk or cream
- 1 to 2 tablespoons Coarse Sugar (Turbinado or Sanding Sugar), for that bakery-style crunch on top
Instructions
- Mix flour, sugar, and salt. Cut in the cold butter until crumbly, then slowly add ice water until the dough forms. Chill for at least 1 hour.
- Toss the pitted cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract until well coated. Let the mixture sit for about 15-20 minutes.
- Roll out half the dough and place it in your pie dish. Pour in the cherry filling and dot with 1 tablespoon of butter.
- Roll out the second half of the dough for the top crust. You can do a lattice or a solid top with slits. Crimp the edges.
- Brush the top with the egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then lower to 375°F (190°C) and bake for another 30-40 minutes until bubbly.
