Classic Homemade Cherry Pie
There’s something timeless about a Classic Homemade Cherry Pie that brings comfort and joy to every bite. In just 30 minutes of prep, you’ll have a dessert that feels like a labor of love without the hassle.
Ingredients
- 4 ½ cups pitted cherries, fresh or frozen
- ¼ cup cornstarch
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 pie crusts
- 1 tablespoon cold butter, diced
- egg wash
- coarse sugar for topping the crust (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, stir together cherries, cornstarch, sugar, vanilla, almond extract, lemon juice, and salt. Set aside.
- Roll out one pie crust and line a 9-inch pie pan with it.
- Spoon cherry filling into the pie crust, discarding any liquid that has collected in the bowl. Dot the filling with the diced butter.
- Roll out the second pie crust and place on top of the pie. Fold the excess top crust under the bottom crust and crimp the edges with your fingers to seal the crusts (or press together with a fork).
- Cut vent holes or slits in whatever design you like in the top crust and refrigerate the pie for 20 minutes to let it firm up.
- Just before baking, brush the top of the pie with egg wash and sprinkle on sugar (if using).
- Bake for 20 minutes, then reduce the temperature to 350°F (180°C) and bake for 30-40 minutes longer, or until the crust is golden and the filling is bubbling.
- Let cool for 3 hours before cutting and serving with vanilla ice-cream. Store leftovers in the fridge for up to 4 days.
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