Cherry Pie
A quick and easy cherry pie with a buttery lattice crust and sweet-tart cherry filling, perfect for a last-minute dessert.
- Total time
- 60 min
- Servings
- 8
- Calories
- 350
- Protein
- 4g
Ingredients
- 1 package pie crust (store-bought, 2 rounds)
- 4 cups cherries (pitted, fresh or frozen)
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 large egg (for egg wash)
Instructions
- 1
Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, trimming excess.
- 2
In a large bowl, mix the 4 cups cherries, 3/4 cup sugar, 3 tbsp cornstarch, and 1 tbsp lemon juice until well coated.
- 3
Pour the cherry mixture into the crust. Cut the second crust into 1-inch strips and weave a lattice over the filling, pressing edges to seal.
- 4
Beat the 1 egg with 1 tbsp water and brush over the lattice. Bake until the crust is golden and filling is bubbly, about 45-50 minutes.
- 5
Let cool for at least 30 minutes before slicing so the filling sets.
Tools you’ll need
- 9-inch pie dish
- rolling pin
- mixing bowl
- pastry brush
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