Homemade Cherry Pie
This flaky Homemade Cherry Pie is an old fashioned cherry pie recipe made with fresh cherries, sugar, lemon, and a hint of almond.
Servings: 10 slices
Ingredients
Crust
- 3 cups all purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 1/2 tsp salt
- 6-8 Tbsp ice water
- 1/4 tsp almond extract
Filling
- 5 1/2 cups fresh cherries, pitted*
- zest of 1 lemon
- 1 1/2 Tbsp lemon juice
- 1 cup granulated sugar
- 3 Tbsp cornstarch
- 3 Tbsp all purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 Tbsp unsalted butter, cold and cubed
Topping:
- egg wash (1 egg + 1 Tbsp water whisked together)
- raw sugar (optional)
Instructions
Crust
- Using a standing mixer or a pastry cutter, mix flour and salt together.
- Work the butter into the flour mixture, a little at a time, until the mixture resembles coarse crumbs (you can do this on low with your standing mixer or with your pastry cutter/fork).
- Add in almond extract, then add ice water to the mixture, 1 Tbsp at a time, until the dough just begins to come together (I used approx. 7 Tbsp).
- Turn the dough out onto a floured surface and form the dough into a ball. Cut the dough in half and reshape each half into a ball (or a flat disc shape). Cover each in plastic wrap and chill for at least 30 minutes.
Filling
- Preheat oven to 400 degrees and get out your 9” or 10” deep dish pie plate and set it aside.
- Mix pitted cherries, lemon zest and juice, sugar, cornstarch, flour, vanilla extract and almond extract together. Allow the mixture to sit for 10-15 minutes.
Assembly
- On a floured surface, roll out one of the balls of dough into a large circle, about 1/8” to 1/4” thick.
- Transfer the dough to your pie plate (I like to loosely wrap the dough around my rolling pin and then gently unroll it over the pie plate).
- Gently press dough into the pie plate and remove any excess dough on the edges of the pie (leaving about 1/2” of overhang, if possible).
- Pour cherry filling into the pie crust.
- Place the 2 Tbsp of cubed butter in and around the pie filling.
- Next, roll out your second pie dough into a large circle. Again, you want the dough to be about an 1/8” to a 1/4” thick.
- With a sharp knife or pizza cutter, cut the dough into long strips, about 1/2” in width. You will need about 8-10 strips. To get 8-10 strips, you may need to use the scraps (form the scraps into a ball and roll out).
- Place 4-5 strips on your pie. Weave the remaining strips in and out of the ones on your pie.
- Crimp the edges of the pie together.
- Brush the crust of your pie with egg wash and sprinkle with raw sugar, if desired.
- Bake your pie for 15 minutes. Then, cover the edges of your pie with a pie shield (this keeps the edges from browning too quickly) and bake for a remaining 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool before serving.
- Top with ice cream or whipped cream.
Notes
*I usually keep about half of the cherries whole and cut the rest in half. I like the texture it adds to the pie. However, you can keep them all whole or cut all of them in half.