Description
A classic, sweet cherry pie with a flaky crust and a delicious cherry filling that will remind you of summer.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 4 cups fresh or frozen cherries, pitted
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix cherries, sugar, cornstarch, vanilla extract, and lemon juice. Set aside.
- Roll out half of the chilled dough to fit a 9-inch pie plate. Place the bottom crust in the pie plate.
- Fill with the cherry filling and dot with butter.
- Roll out the second half of the dough and place over the filling. Seal and flute the edges. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the cherries are bubbly and the crust is golden brown.
- Cool on a wire rack before serving.
Notes
- For a sweeter pie, adjust sugar according to the sweetness of the cherries.
- Serve with vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: cherry pie, dessert recipe, homemade cherry pie, easy cherry pie, classic cherry pie