Description
This classic Cherry Pie recipe features a buttery, flaky double crust filled with a sweet and slightly tart cherry filling. Perfect for dessert lovers, this pie combines fresh pitted cherries with a cinnamon-scented sugar and cornstarch mixture, all encased in a beautiful lattice crust that bakes to golden perfection. Ideal for family gatherings or special occasions, this cherry pie balances juicy fruit with a crisp, tender crust.
Ingredients
Fruit Filling
- 6 cups sweet cherries, pitted (about 2 1/4 to 2 1/2 lbs)
- 1 Tbsp lemon juice
- 3/4 cup sugar (increase to 1 cup for sour cherries)
- 5 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 Tbsp unsalted butter, diced (to dot the top)
Pie Crust & Topping
- 1 Recipe for Double Pie Crust (enough for top and bottom crusts)
- 1 large egg
- 1 Tbsp milk or water (for egg wash)
- 1 Tbsp coarse sugar (for sprinkling on top)
Instructions
- Prepare Pie Crusts: Make the double pie crust recipe and refrigerate the dough for 1 hour before use. Arrange your oven rack in the lower third position to ensure even baking of the bottom crust.
- Mix Dry Filling Ingredients: In a small bowl, whisk together 3/4 cup sugar, 5 tablespoons cornstarch, and 1/2 teaspoon cinnamon until evenly combined to ensure proper thickening and flavor in the filling.
- Prepare Cherry Filling: Pit the cherries and transfer them to a large bowl. Add 1 tablespoon lemon juice to brighten the flavor. Sprinkle the sugar-cornstarch-cinnamon mixture over the cherries and gently stir until the cherries are evenly coated and moist.
- Assemble Bottom Crust and Filling: Roll out the first pie crust disk into a 13-inch circle and fit it into a 9-inch deep pie pan, allowing the edges to slightly hang over the pan’s rim. Pour the cherry mixture including any juices into the crust and dot the top evenly with small pieces of the butter.
- Create Lattice Top Crust: Roll out the second pie crust disk into a 12-inch circle. Using a pizza cutter, slice into ten 1-inch wide strips. Arrange these strips over the filling in a lattice pattern following the tutorial method, then tuck and pinch excess dough at the edges to seal the pie. Chill the assembled pie in the refrigerator for 30 minutes, or freeze for 15 minutes to set the crust before baking.
- Apply Egg Wash and Prep for Baking: In a small bowl, beat together 1 egg and 1 tablespoon milk or water. Use a pastry brush to apply the egg wash over the lattice crust and edges. Sprinkle 1 tablespoon coarse sugar evenly over the top to give the crust a beautiful sparkling finish and extra crunch.
- Bake the Pie: Place the pie in the oven on the lower rack at 425°F and bake for 25 minutes. Place a sheet of foil on the bottom rack to catch any drips. Then reduce the oven temperature to 350°F and continue baking for an additional 35 to 40 minutes, or until the crust is golden brown and the cherry juices have bubbled through the lattice for at least 5 minutes.
Notes
- Use sweet cherries for a balanced flavor; if using sour cherries, increase sugar to 1 cup.
- Chilling the pie before baking helps maintain the lattice shape and prevents shrinking.
- Foil placed below the pie catches drips and prevents oven mess.
- Let the pie cool completely before slicing to allow the filling to set properly.
- For a crisper crust, use cold butter and ice water in the pie crust recipe.
- Optional: Serve with vanilla ice cream or whipped cream for a classic pairing.
