Description
A classic homemade cherry pie featuring a flaky, buttery crust filled with sweet and tart cherries.
Ingredients
- 1 recipe for 9-inch pie crust (enough for double crust)
- 6 cups fresh pitted cherries (about 2 1/2 pounds)
- 3/4 cup granulated sugar (or to taste)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare your pie crust according to your preferred recipe. Roll out half of the dough and carefully line a 9-inch pie plate. Trim and crimp the edges as desired.
- In a large bowl, combine the pitted cherries, 3/4 cup granulated sugar, cornstarch, lemon juice, lemon zest (if using), cinnamon, and nutmeg. Toss gently to coat the cherries evenly.
- Pour the cherry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
- Roll out the remaining pie dough for the top crust. You can either place it as a solid top crust, cutting vents for steam to escape, or cut it into strips for a lattice top.
- Place the top crust over the filling and crimp the edges to seal.
- Brush the top crust with the beaten egg wash and sprinkle with the remaining 1 tablespoon of granulated sugar.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Notes
- Using a mix of sweet and tart cherries will provide a more complex flavor.
- For a thicker filling, you can increase the cornstarch to 1/3 cup.
- Ensure the cherries are well-drained if using frozen cherries to avoid a watery filling.
- Allowing the pie to cool completely is crucial for the filling to set.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American