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Classic Cherry Pie

Classic Cherry Pie is a delightful dessert featuring vibrant, juicy cherries enveloped in a flaky, buttery crust. A perfect treat for gatherings and celebrations.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 pie crust 1 pie crust for double crust pie A wonderfully flaky shell for the base.
  • 1 egg white 1 egg white Mixed with water for glaze.
  • 1 teaspoon 1 teaspoon granulated sugar For sprinkling on top.
For the Cherry Filling
  • 5 cups 5 cups pitted sweet or sour cherries You can use fresh, frozen, or canned cherries.
  • 1 cup 1 cup sugar Adjust to 3/4 cup if using sweet cherries.
  • 1 teaspoon 1 teaspoon vanilla extract To enhance the flavor.
  • 1/8 teaspoon 1/8 teaspoon almond extract Optional, adds a nutty note.
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon Optional, adds warmth.
  • 1/8 teaspoon 1/8 teaspoon salt Enhances sweetness.
  • 1/4 cup 1/4 cup cornstarch For thickening the filling.
  • 4 tablespoons 4 tablespoons cool water To mix with cornstarch for slurry.
  • 2 tablespoons 2 tablespoons lemon juice For brightness in flavor.

Method
 

Preparation
  1. If using a homemade crust, prepare it at least 2 hours in advance to chill.
Cooking the Cherries
  1. Place pitted cherries in a wide pan, add sugar, vanilla extract, almond extract, optional cinnamon, and salt.
  2. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 5-10 minutes until juices are released.
Thickening the Filling
  1. Whisk cornstarch into cool water to create a slurry.
  2. Stir slurry into cherry mixture and return to medium-low heat, simmering for an additional 2-3 minutes until thickened.
Cooling the Filling
  1. Allow filling to cool completely at room temperature.
Preparing the Bottom Crust
  1. Butter a 9-inch pie dish and freeze for 15 minutes.
  2. Roll out the bottom crust into a 10-inch circle and fit into the dish, leaving overhang. Chill for another 15 minutes.
Assembling the Pie
  1. Spread cooled cherry filling evenly in the bottom crust.
  2. Roll out top crust into another 10-inch circle, cut into strips for lattice, and chill.
  3. Arranging lattice on top, fold overhanging edges from bottom crust overtop for decor, crimp to seal, brush with egg wash, and sprinkle with sugar.
Baking the Pie
  1. Bake in preheated oven at 425°F for 15-20 minutes, then reduce heat to 375°F and bake for another 30-40 minutes.
Cooling the Pie
  1. Let the pie cool for at least 2 hours before slicing and serving.

Notes

To store, cover loosely with aluminum foil or plastic wrap in the refrigerator for up to 3-4 days. Alternatively, freeze securely for longer storage. Serve with vanilla ice cream or whipped cream.