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Classic Cherry Pie

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A delightful balance of sweet and tart flavors with a flaky buttery crust, perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups (313 g) all-purpose flour
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon sea salt
  • 2 sticks of cold unsalted butter
  • 7 tablespoons ice water
  • 6 cups sweet cherries, pitted (2 1/2 pounds)
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar (or up to 1 cup for sour cherries)
  • 5 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar

Instructions

  1. Start by cutting about one-third of your pitted cherries in half.
  2. Combine both the whole and halved cherries with lemon juice, sugar, and salt in a pot. Heat on medium until it begins to lightly bubble.
  3. Add in the cinnamon and cornstarch once bubbling, and mix until evenly distributed.
  4. Simmer on low heat for about 3 to 5 minutes until thickened.
  5. Taste the filling and adjust acidity or sweetness as necessary.
  6. If the mixture seems too thin, continue to simmer for a couple more minutes.
  7. Take the pot off the heat and stir in unsalted butter and vanilla until melted.
  8. Transfer your filling into a bowl and let it cool slightly.
  9. In a mixing bowl, add flour, sugar, and salt. Whisk together.
  10. Cut cold unsalted butter into small cubes and blend into dry ingredients until crumb-like.
  11. Add ice water and stir until moist clumps form.
  12. Press dough together into a ball and split into two disks. Refrigerate before rolling out.
  13. Roll out the first disk into a rough circle, and place it in a pie pan.
  14. Roll out the second disk into strips for a lattice top.
  15. Preheat your oven to 425°F (220°C).
  16. Pour cooled cherry filling into the bottom crust.
  17. Create a lattice top with the dough strips.
  18. Bake for 20 minutes, then reduce temperature to 375°F (190°C) for an additional 30 to 40 minutes.
  19. Serve warm or at room temperature after cooling 15-20 minutes.

Notes

For a flakier crust, be quick in handling the dough and keep ingredients cold.

Nutrition

Keywords: cherry pie, dessert, summer, baking

Find it online: https://dishfoody.com/classic-cherry-pie/