You Will Need
- Chilled pie dough for top and bottom 9-inch pie (see our pie crust recipe)
- 4 1/2 cups pitted fresh cherries, see note if using frozen or canned (2 1/2 pounds, unpitted)
- 1/4 cup (30 grams) cornstarch
- 2/3 to 3/4 cup (135 to 150 grams) sugar, adjusted accordingly to sweetness of cherries
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1 tablespoon cold unsalted butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy or whipping cream
- Additional sugar for topping crust (coarse sugar is a nice option)
Directions
Heat the oven to 400° Fahrenheit.
2In a large bowl, stir sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt together, then add cherries. Gently toss to combine. Set aside.
PREPARE AND FILL CRUST
1Remove half of the dough from the refrigerator and leave it at room temperature for five minutes.
2Roll out the dough to a 13-inch (1/8-inch thick) circle on a lightly floured surface. (Occasionally, check if the dough is sticking to the surface — add a small amount of flour when necessary).
3Check for size by inverting the pie dish over the dough round. Look for a 1-inch edge around the pie dish. Then, carefully place the dough into the dish.
4Spoon cherry pie filling into the pie crust. Discard most of the liquid pooled at the bottom of the bowl. Dot the filling with little squares of cold butter.Cherry-Pie-Recipe-Step-1
TOP PIE
1Roll out the second half of the dough, then top the pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
2Fold the edges of the top crust underneath the edges of the bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.
3Crimp the edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. (See photo, we know that was wordy — you can watch us do it in our pie crust recipe video, too).
4Refrigerate dough for at least 20 minutes or freeze for 5 minutes before baking.Crimping the dough of cherry pie
BAKE PIE
1Before baking the pie, make the egg wash by whisking egg yolk and cream together in a small bowl.
2Use a pastry brush to brush over the top crust. Then, sprinkle with one tablespoon of sugar. Cut three to four slits on top of the pie.
3Place the pie dish onto a baking sheet covered in aluminum foil or parchment paper to catch any juices overflowing the sides as it bakes.
4Bake in a preheated oven (400° Fahrenheit) for 20 minutes, then reduce the temperature to 350° Fahrenheit and bake for an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.
5Cool the pie for at least two hours, preferably three, before cutting to allow filling in the middle to set.
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