Best Cherry Pie Recipe
This homemade cherry pie is sweet and buttery with a hint of almond and a golden flaky crust. It's simple, straightforward, super flavorful and our absolute favorite version of this classic pie.
Servings: 1 9-inch pie
Calories: 571kcal
Ingredients
Double Pie Crust Recipe
- 2 cups all-purpose flour
- 1 teaspoon salt
- 8 ounces Crisco
- 1/2 cup water cold
Cherry Pie Filling
- 1/2 cup water cold
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 5 cups cherries fresh or frozen
- 3 tablespoons butter cold and cut into small cubes
- 1/2 teaspoon almond extract
To Finish
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sugar
Instructions
Basic Double Pie Crust
- In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of one piece of dough and roll outwards to make a circle that is about 1/4" thick and large enough to hang over a 9" pie plate at least 1/2".
- Carefully line the pie dish with the rolled dough and set in the fridge to chill. Roll the second disc of dough into a large circle about 1/4" thick, then cut into 3/4" strips using a pizza or lattice cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
Cherry Pie Filling
- In a large pot, add the cold water, lemon juice, cornstarch, and sugar. Whisk until combined, then add the cherries. On medium-high heat, bring the cherry mixture to a boil for 3 minutes—until bubbly and thickened. Remove from the heat and stir in the butter and almond extract.
- Once all of the butter is melted and the filling has cooled to room temperature, transfer the cherry pie filling to the prepared pie crust.
Baking
- Preheat oven to 425 degrees F.
- Use the remaining pie crust to create a lattice crust on top of the pie with the reserved dough strips. Cut excess pie crust off, fold the edges under and pinch the edges together.
- Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with a couple tablespoons of sugar just before baking.
- Bake for 15 minutes in your preheated oven, then reduce the temperature of the oven to 350 degrees and bake for an additional 45 minutes, or until the cherry filling is bubbling and the crust edges are golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
- Once the pie has finished baking, remove from the oven and let cool before slicing and serving. Enjoy!
Notes
If you are using frozen cherries, increase the amount of cornstarch to 1/4 cup.
Storing instructions: store your pie covered in plastic wrap or aluminum foil at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Reheating: reheat pie in a preheated 350 degree oven until warmed through. If frozen, thaw in the fridge overnight.
Nutrition
Calories: 571kcal | Carbohydrates: 64g | Protein: 6g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 4g | Cholesterol: 35mg | Sodium: 340mg | Potassium: 246mg | Fiber: 3g | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg