Cherry Pie
A classic cherry pie recipe using fresh cherries.
Equipment
- Skillet or saucepan
- Wooden spoon
- Cherry pitter
- Rolling Pin
- Small bowl
- Whisk or fork
- Pastry Brush
- Parchment Paper
- Baking Sheet
- Pie plate
Ingredients
- 1 Double crust pastry for a 9 inch pie, unbaked
- 4-5 cups fresh cherries, pitted 2 lbs.
- 2 tablespoons lemon juice
- ¾ cup sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon butter
- ¼ teaspoon almond extract optional
- 1 egg
- 1 tablespoon water
- Turbinado or sanding sugar optional
Instructions
- Combine ¼ cup of the sugar and the cornstarch very well in a small bowl. Set aside.
- Add cherries, remaining ½ cup sugar and lemon juice to a saucepan or skillet. Cook over medium low until very juicy, about 10 minutes. Sprinkle sugar/cornstarch mixture over the cherries and stir well. Add salt.
- Continue to simmer for 1 minute until the juices are completely thickened. Remove from heat. Add butter and almond extract (if using). Stir well and cool completely.
- Fill unbaked pie shell with the cooled cherry filling. Whisk together the egg and water. Brush some of this egg wash onto the edge around the crust.
- Top the pie with the second layer of pastry in a lattice pattern or a closed top. Trim any excess pastry and tuck the crust under itself. Create a fluted or any edge style you like. If you're using a traditional closed top, make little slits in the middle for steam vents. Chill pie in the freezer for 30 minutes.
- Preheat oven to 425℉/218℃. Once the pie is well chilled, place on top of a parchment lined baking sheet. This will catch any leaking while the pie bakes. Brush entire crust with egg wash. Sprinkle with Turbinado or sanding sugar (if using). Bake at 425℉/218℃ for 20 minutes, then reduce temperature to 350℉/180℃ and bake another 45-50 minutes. The crust should be well golden and the cherries bubbling.
- Cool pie for at least 3 hours before serving. Overnight is best. Enjoy with ice cream, whipped cream or nothing at all. Will keep on the counter for up to 2 days, refrigerated up to 5 days.