Sweet Cherry Pie
Classic sweet cherry pie is the perfect way to celebrate the summer season.
Ingredients
- 1 double pie crust recipe
- 6 cups (960 grams) sweet cherries , pitted and halved
- ¾ cup (150 grams) granulated sugar
- ¼ cup (28 grams) cornstarch
- 1 lemon , zest and juice
- ½ teaspoon almond extract
- 1 large egg + 1 teaspoon water , for egg wash (optional)
- Additional sugar or coarse sugar , for sprinkling (optional)
- Vanilla ice cream , for serving
Equipment
Instructions
- Preheat oven to 400°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 for a lattice, or transfer the entire round to the top of the pie.
- To make a lattice pattern on top of the pie, cover the pie with half of the crust strips, usually 5-6 strips depending on thickness. Peel back every other strip and place another strip perpendicular over the ones not peeled back. Lay the peeled strips back down and then alternately peel back the others, and place another strip perpendicular. Repeat until pie is covered. (See full lattice pie crust tutorial here.)
- Pinch to seal the two crusts together and fold under into the pie dish. 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.
Notes
- Feel free to use your favorite homemade pie crust recipe! My buttermilk pie crust is an excellent pairing for this pie, however, you'll love it if you use it.
- Bing cherries are preferred for their intense sweet flavor. If using frozen cherries, thaw completely in a colander to allow extra juices to drain away.
- If measuring cherries by volume, measure before slicing in half. If measuring by weight, measure before removing the pits, you'll need 2 lbs. (This is why recipe says "cherries, pitted and halved" not "pitted and halved cherries", you do the measuring before removing pits and slicing.)
Calories: 175kcal, Carbohydrates: 34g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 64mg, Potassium: 185mg, Fiber: 2g, Sugar: 22g, Vitamin A: 66IU, Vitamin C: 10mg, Calcium: 16mg, Iron: 1mg
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