Classic Cherry Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6 tablespoons ice water
• 4.5 cups fresh or frozen pitted sour cherries
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• ½ teaspoon almond extract
• ¼ teaspoon kosher salt
• 1 whole egg, large
• 1 tablespoon water
• 1 teaspoon coarse sugar for sprinkling

Instructions

1. 1

   In a large bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of granulated sugar. Add 1 cup of cold unsalted butter that you've cut into roughly half-inch cubes directly from the refrigerator — the cold butter is critical for creating flaky layers.

2. 2

   Using your fingertips, rub the flour and butter together until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Work quickly so the butter stays cold — this is what creates those precious flaky layers in the baked crust.

3. 3

   Sprinkle 6 tablespoons of ice water over the mixture, one tablespoon at a time. After each addition, gently toss the dough with a fork until the water is absorbed. The dough is ready when it just barely holds together when squeezed — it should still look slightly shaggy and crumbly.

4. 4

   Divide the dough in half, shape each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This resting time allows the gluten to relax and the fat to stay cold, both essential for a tender, flaky crust.

5. 5

   While the dough chills, make the filling. If using fresh cherries, pit them first by pressing a cherry pit with the tip of a small paring knife until the pit pops out — work over a bowl to catch the juices. You need 4.5 cups total of pitted cherries. If using frozen cherries, do not thaw them.

6. 6

   In a medium bowl, whisk together 0.75 cup of granulated sugar, 3 tablespoons of cornstarch, 1 tablespoon of fresh lemon juice, 0.5 teaspoon of almond extract, and 0.25 teaspoon of kosher salt until combined. Add the 4.5 cups of pitted cherries (with any accumulated juice from fresh cherries) and gently fold until every cherry is coated.

7. 7

   Let the cherry mixture sit at room temperature for 20 minutes — the sugar will draw liquid from the cherries and the cornstarch will begin to absorb it, creating a glossy filling that won't leak from your pie.

8. 8

   Preheat your oven to 425°F. Remove one dough disk from the refrigerator. On a lightly floured work surface, roll it out into a 12-inch circle about 1/8 inch thick, rotating the dough a quarter turn every few rolls to keep it even. If the dough cracks, pinch it together — it's forgiving.

9. 9

   Transfer the rolled dough to a 9-inch pie dish by rolling it onto your rolling pin and unrolling it into the dish. Gently press the dough into the bottom and up the sides, leaving about 1 inch of overhang. Pour the cherry filling into the crust, discarding any excess liquid at the bottom of the bowl.

10. 10

    Roll out the second dough disk into an 11-inch circle. You can place it whole over the filling (crimping the edges to seal), or cut it into 1/2-inch strips and weave a lattice pattern — the visual appeal is worth the extra 3 minutes of effort. Either way, trim the overhang to 1 inch and crimp the edges all around with the tines of a fork to seal.

11. 11

    Make an egg wash by whisking together 1 large egg and 1 tablespoon of water. Brush the mixture over the entire surface of the pie — top, sides, and crimped edges — then sprinkle 1 teaspoon of coarse sugar over the top for a beautiful sparkly finish.

12. 12

    Place the pie on a rimmed baking sheet (to catch any drips) and bake at 425°F for 20 minutes. Then reduce the heat to 375°F and bake for another 35–45 minutes, until the crust is deep golden brown and you see thick, glossy cherry filling bubbling out the edges or vents. If the crust is browning too fast, loosely tent it with aluminum foil.

13. 13

    Transfer the pie to a wire cooling rack and let it rest at room temperature for at least 3 hours before slicing — this allows the filling to set as it cools, so you'll get clean slices instead of a soupy mess. The internal temperature should reach 165°F at the center, which you can check with an instant-read thermometer inserted through a vent.

14. 14

    Slice the pie into 8 equal wedges and serve slightly warm or at room temperature. A scoop of vanilla ice cream is the perfect companion — the cold creaminess melting into the warm, tart-sweet cherries is pure joy.

Tools you’ll need

• large mixing bowl
• whisk
• fork
• plastic wrap
• 9-inch pie dish
• rolling pin
• ruler or measuring tape
• medium mixing bowl
• rimmed baking sheet
• aluminum foil
• instant-read thermometer
• wire cooling rack
• chef's knife
• small paring knife

More recipes like this

• 

  Crispy Chicken Chalugas with Quick Lime Crema

  45 min

• 

  Southern Quick-Pickled Green Tomatoes

  50 min

• 

  Burritos de Carne Asada

  25 min

• 

  Crispy Seafood Batagor with Peanut Sauce

  30 min