Description
Every summer, the sweet smell of cherries bubbling in the oven would drift from my grandmother’s kitchen, promising that something magical was underway. This pie is juicy, flaky, and a celebration of sunshine and family!
Ingredients
Scale
- 6 cups sweet cherries (fresh or frozen)
- ⅔ cup sugar
- ⅓ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp almond extract (optional)
- 1 tbsp unsalted butter
- 2½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter
- 6–8 tbsp ice water
- 1 egg + 1 tbsp milk
- Optional: coarse sugar for topping
Instructions
- In a large bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt. Let sit.
- Mix flour, sugar, and salt in a bowl. Cut in cold butter until crumbly. Add ice water until dough forms. Divide in two disks.
- Roll out one disk into a pie plate. Fill with cherry mixture and dot with butter.
- Top with second crust (lattice or full with slits). Seal edges. Brush with egg wash and sprinkle sugar if desired.
- Bake at 400°F for 20 mins, then 350°F for 40–50 mins until bubbly. Cover crust edges if browning too fast.
- Cool for at least 3 hours before slicing.
Notes
Use fresh or frozen cherries. Thaw and drain frozen cherries well. Chill dough for easier handling. Use a glass pie plate for better visibility and even baking.
- Prep Time: 30 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 32g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cherry pie, fruit pie, summer dessert, buttery crust