Description
This cherry pie features a buttery homemade crust and is filled with fresh or frozen cherries, making it a delightful treat that’s simple to prepare. Perfect for family gatherings or a cozy dessert night!
Ingredients
Scale
- 2 foolproof all-butter pie crust
- 2 pounds cherries pitted (fresh or frozen)
- 3 tablespoons cornstarch
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter cut into small cubes
- 1 large egg
- 2 teaspoons water
- 2 tablespoons sparkling sugar optional
Instructions
- Prepare one batch of foolproof all-butter pie crust in advance and refrigerate it.
- Remove the dough from the fridge 10 minutes before rolling. Flour your work surface and rolling pin lightly.
- Place the dough in the center and roll it out evenly from the center. Rotate the dough a quarter turn after each roll, adding flour as needed to prevent sticking.
- Roll until the dough extends 3 inches beyond the edge of the pie pan and is about 1/8 to 1/4 inch thick.
- Fold the rolled dough in half and carefully transfer it to the pie pan, then unfold it to fit. Ensure there are no gaps, and burst any air bubbles with a fork.
- Trim the excess dough to 1 and 1/2 inches from the inner rim of the pan using kitchen scissors.
- Cover the crust with plastic wrap and refrigerate for a minimum of 1 hour, or up to 48 hours before use.
Notes
Using fresh cherries will enhance the flavor of your pie, but frozen ones work well too.
Ensure the dough is not overly cold to avoid cracking during rolling.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg