Classic American Cherry Pie

Equipment

Ingredients

Instructions

1. 1
   In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. 2
   In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice. If using, stir in almond extract. Toss gently to coat all cherries evenly.
3. 3
   Preheat oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Pour the cherry filling into the crust. Dot the top of the filling with the small pieces of butter.
4. 4
   Roll out the second disc of dough. You can either place it as a solid top crust (cutting slits for steam) or cut into strips for a lattice top. Place over the filling. Trim and crimp the edges to seal. If desired, brush the top crust with egg wash and sprinkle with a tablespoon of sugar for a golden, sparkling finish.
5. 5
   Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 425°F (220°C). Reduce oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts browning too quickly, loosely cover the edges with foil.
6. 6
   Remove from oven and let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream.

Nutrition

Frequently Asked Questions