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Classic Homemade Cherry Pie

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A nostalgic and easy-to-make cherry pie with a perfect flaky lattice crust and a balanced tart and sweet cherry filling. Ideal for any occasion and a crowd-pleaser.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (227g) unsalted butter, cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 5 cups (about 750g) fresh or frozen tart cherries, pitted
  • 1 ¼ cups (250g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, salt, and sugar.
  2. Add the cold butter cubes and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs with pea-sized pieces (5-7 minutes).
  3. Slowly add 6 tablespoons ice water, stirring gently with a fork, adding more water one tablespoon at a time until dough holds together when pressed. Avoid overworking.
  4. Divide dough in half, shape each into a flat disc, wrap in plastic wrap, and chill in fridge for at least 1 hour.
  5. In a medium bowl, combine cherries, sugar, cornstarch, vanilla and almond extracts, lemon juice, and a pinch of salt. Mix well and set aside.
  6. On a lightly floured surface, roll out one dough disc to about 12 inches diameter and ⅛ inch thick. Transfer to pie dish, letting edges hang over slightly.
  7. Pour cherry mixture into crust, spreading evenly.
  8. Roll out second dough disc similarly. Cut into ½-inch wide strips. Lay half the strips evenly spaced across pie, fold back every other strip, place a perpendicular strip, unfold folded strips over it, and repeat to create woven lattice. Trim excess dough and crimp edges to seal.
  9. Brush lattice and edges with beaten egg. Sprinkle coarse sugar on top if desired.
  10. Preheat oven to 400°F (205°C). Bake pie on lower rack for 20 minutes.
  11. Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  12. Let pie cool for at least 2 hours before slicing to allow filling to set.

Notes

Use cold butter and handle dough minimally to keep crust flaky. Drain frozen cherries well to avoid soggy crust. Cover edges with foil after 20 minutes to prevent burning. Let pie cool for at least 2 hours before slicing. Refrigerate overnight if filling is too runny.

Nutrition

Keywords: cherry pie, homemade pie, lattice crust, classic dessert, easy cherry pie, tart cherry pie, baking, summer dessert

Find it online: https://shimmersnack.com/classic-homemade-cherry-pie-recipe-easy-perfect-lattice-top-guide/