Sweet cherries are enveloped in a flaky buttery crust, and then baked until golden and bubbling. Served with vanilla ice cream (of course), I dare you to find a dessert more perfect for summer.
” I don’t want to spend my life not having good food going into my pie hole. That hole was meant for pies.” —Paula Deen
I haven’t seen eye to eye with Paula Deen on a lot of things, but I have to agree with her on this one. Life is just too short to not enjoy a good homemade slice of pie every now and then.
This sweet cherry pie has been a summer favorite of mine ever since I first baked it several years ago. I’ve never been a big fan of cherry pie made with canned sour cherries, but this version made with fresh sweet cherries is a whole different story.
The only problem is not eating the cherries before I’ve had a chance to bake the pie! Now that’s a challenge, but it comes with a very sweet reward.
Note: This recipe was originally published in July 2010. Pictures have been updated and slight improvements have been made to the recipe.
- 1 double pie crust recipe
- 3 lbs (6 cups, 1.3 kg) cherries, pitted and halved
- ¾ cup (150 grams) granulated sugar
- ¼ cup (28 grams) cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon almond extract
- 1 large egg + 1 teaspoon water, for egg wash
- Preheat oven to 400 degrees F.
- On a floured surface, roll one disk of pie dough out into a rough 13 inch circle. Transfer to a 9-inch pie dish and trim overhang to 1 inch.
- In a large bowl toss together the cherries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Dump into the prepared bottom crust.
- Roll the second disk of dough out into a rough 10 inch circle. If desired, cut into 1-inch strips and lay in a lattice pattern on top of the pie. Alternately, transfer the circle of dough to the top of the pie and trim overhang to 1 inch. Pinch to seal the two crusts together and fold under into the pie crust. Crimp edges as desired. If not using lattice, cut 1-inch slits in the dough for vents for steam.
- Place on a sheet pan and bake until crust is golden and juices are bubbling, about 1 hour. Cover with foil if crust browns too quickly. Let cool completely to room temperature, which should take a few hours. Serve at room temperature or reheat to serve warm, if desired. Store leftovers in the fridge.
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