Ingredients
For the Pie Crust
- 2½ cups all purpose flour, plus more for dusting
- ½ tablespoon granulated sugar
- ½ teaspoon salt
- ½ lb cold unsalted butter (2 sticks), diced into ¼” pieces
- 7 tablespoons ice cold water (7 to 8 Tbsp)
For the Filling
- 4½ cups halved pitted fresh cherries (fresh or frozen)
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- Pinch of cinnamon
- 1 tablespoon cold unsalted butter, cut into small cubes
For Finishing
- Egg wash: 1 large egg beaten with 1 tablespoon milk or water
- Coarse sugar for sprinkling on crust (optional)
- Mixture of 1 teaspoon flour and 1 teaspoon sugar for base of crust (optional but recommended)
Instructions
- Make the pie crust: In a food processor bowl, pulse together the flour, sugar, and salt a few times to combine. Add the cold diced butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces, being careful to keep it dry and powdery. Gradually add 7 tablespoons of ice cold water and pulse until the dough forms moist clumps or small balls. Press a piece of dough between your fingertips to check if it sticks together; if not, add water one teaspoon at a time carefully. Transfer the dough to a clean surface, gather into a ball (it will be shaggy), then divide in half and flatten into two disks. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Prepare the filling: In a large bowl, combine the halved, pitted cherries with the sugar, cornstarch, lemon juice, vanilla extract, almond extract, and a pinch of cinnamon. Stir thoroughly to evenly coat the cherries and set aside in the refrigerator while you preheat the oven.
- Preheat the oven and roll out crust: Preheat your oven to 400°F (204°C). Lightly flour your work surface and rolling pin, then roll out one disk of chilled dough to a 12-inch circle. Carefully transfer it into a 9×2 inch pie dish. If using, sprinkle the mixture of 1 teaspoon flour and 1 teaspoon sugar evenly over the base crust.
- Assemble the filling in crust: Using a slotted spoon, transfer the cherry filling into the pie crust, discarding any excess juices that remain in the bowl. Dot the cherry filling with small cubes of cold unsalted butter.
- Make the lattice crust: Roll out the second disk of chilled dough into another 12-inch circle. Using a sharp knife, pastry wheel, or pizza cutter, cut strips of dough (3 or more depending on preference). Weave the strips over and under each other to create a lattice pattern. Press the edges of the strips into the bottom crust edges to seal, trimming off excess dough with a paring knife. Crimp or flute the edges with a fork if desired.
- Apply egg wash and sugar: Lightly brush the lattice crust with the egg wash and sprinkle with coarse sugar if using to create a shiny, crunchy top crust.
- Bake the pie: Place the pie on a large baking sheet to catch drips. Bake at 400°F (204°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C), place a pie shield or foil around the edges to prevent burning, and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the pie from the oven and allow it to cool at room temperature for at least 3 hours so the filling can set fully. Store leftover pie tightly covered in the refrigerator for up to 5 days.
Notes
- Using frozen cherries is acceptable, but thaw and drain excess liquid before preparing the filling to avoid a soggy crust.
- The flour and sugar base sprinkled under the filling helps absorb excess moisture preventing a soggy bottom.
- Chilling the dough before rolling helps prevent shrinkage and makes the crust more manageable to work with.
- Using a pie shield or foil to cover the edges during the last part of baking protects the crust from burning.
- Letting the pie cool completely before slicing ensures the filling sets and slices cleanly.
- For a more intense cherry flavor, you can macerate the cherries with sugar for a few hours before assembling if desired.
- Prep Time: 40 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
