Sweet Cherry Pie
Yield: 12 servings
Made with fresh cherries and an easy homemade pie crust, this Sweet Cherry Pie is one of the best homemade pie recipes you'll ever make. It's bursting with fresh cherry flavor, all wrapped up in a delightfully flaky, buttery lattice crust. You'll never make pie with canned cherries again!
Ingredients
FOR THE CRUST:
- 2½ cups unbleached all-purpose flour
- 2 tablespoons granulated sugar divided
- ¾ teaspoon kosher salt
- 1 cup 2 sticks chilled unsalted butter, cut into 1/2″ cubes
- 5 tablespoons or more ice water
- milk for brushing lattice crust
FOR THE FILLING:
- 1 cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 5 cups whole pitted dark sweet cherries about 2 pounds whole unpitted cherries
- 3 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- 2 tablespoons unsalted butter cut into 1/2″ cubes
Instructions
- For the crust: Whisk flour, 1 tablespoon of the sugar, and salt in large bowl. Add butter and cut in with pastry knife or fingers until small pea-size clumps form.
- Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together and divide into 2 pieces. Form each piece into a ball, then flatten into disks and wrap separately in plastic. Refrigerate at least 30 minutes. (This can be done 2 days ahead.) Keep chilled. Let dough soften slightly before rolling out.
- For the filling: Position rack in lower third of oven and preheat to 425° F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 chilled dough disk on floured surface to 12″ round. Transfer to 9″ glass pie dish. Trim dough overhang to 1/2″. Roll out second dough disk on floured surface to 12″ round. Using large knife or pastry wheel with fluted edge, cut ten 3/4″-wide strips from dough round.
- Transfer cherries filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2″. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375° F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 50 to 60 minutes longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Notes
Adapted from bon appetit magazine, June 2008 edition
Nutrition Information:
Serving: 1 Calories: 250kcal Carbohydrates: 51g Protein: 4g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 9mg Sodium: 120mg Fiber: 2g Sugar: 28g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.