Ingredients
Pie Crust
- All Butter Pie Crust Double Crust Recipe (enough for 2 crusts, see linked recipe)
Cherry Pie Filling
- 6 cups Cherries (pitted, fresh or frozen)
- 1 cup Sugar
- 1/3 cup Cornstarch
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/4 to 1/2 teaspoon Almond Extract
- 1 Tablespoon Butter
Egg Wash
- 1 large Egg (beaten)
- 1 Tablespoon Milk
Optional Topping
- Sparkling Sugar (for sprinkling on pie crust)
Instructions
- Prepare Pie Crust: Make the all butter double pie crust following your preferred recipe. Once made, wrap it tightly in plastic wrap and chill it in the refrigerator while preparing the cherry filling to make the dough easier to handle and roll out.
- Mix Cherry Filling: In a large bowl, combine the pitted cherries, sugar, cornstarch, fresh lemon juice, vanilla extract, and almond extract. Stir gently to coat the cherries evenly and fully incorporate the dry ingredients into the mixture.
- Rest Filling: Let the cherry mixture sit for 15-20 minutes. This allows the cherries to release their natural juices, which will help create a thick, juicy filling once baked.
- Separate Cherries and Juice: After resting, use a slotted spoon to remove the cherries from the released juice and place them into a separate bowl, leaving the juice behind.
- Reduce Cherry Juice: Pour the leftover cherry juice into a small saucepan and cook over low heat, stirring frequently for 5-6 minutes, until the liquid thickens slightly. Remove from heat and let cool for 5 minutes.
- Combine Filling: Pour the slightly thickened and cooled cherry juice back over the cherries, stirring gently to combine. This step ensures a perfectly thickened filling without soggy crust.
- Assemble Pie Bottom: Preheat your oven to 400°F (200°C). On a floured surface, roll out one disc of chilled pie dough to fit a 9-inch pie pan. Transfer dough to the pan and pour in the cherry filling. Dot the filling evenly with 1 tablespoon of butter to add richness.
- Create Lattice Top Crust: Roll out the second disc of dough and cut into large strips. Arrange half the strips parallel over the filling. Fold every other strip back, lay one strip perpendicular across the uncovered strips, then unfold the folded strips to create a woven lattice pattern. Repeat weaving until the lattice covers the pie evenly.
- Apply Egg Wash and Sugar: Whisk together one egg and 1 tablespoon milk to make egg wash. Brush this over the entire top crust to promote browning and shine. If desired, sprinkle sparkling sugar over the crust for added sparkle and sweetness.
- Bake Pie First Stage: Place the pie on a large baking sheet to catch any drips and bake in the preheated oven at 400°F for 20 minutes. This high heat jump-starts crust browning and filling bubbling.
- Bake Pie Second Stage: Reduce oven temperature to 375°F (190°C). If you have a pie crust shield, place it around the edges to prevent over-browning. Continue baking for 25-35 minutes more, until the crust is golden brown and filling juices bubble through the lattice.
- Cool Pie Before Serving: Remove the pie from the oven and allow it to cool completely for at least 3-4 hours. Cooling sets the filling so slices hold their shape. Serve warm or room temperature, ideally with a scoop of vanilla bean ice cream for extra indulgence.
Notes
- Using frozen cherries is a great year-round option if fresh cherries are unavailable; just thaw and drain before using.
- Be sure to cool the reduced cherry juice before adding to the cherries to avoid premature thickening during mixing.
- Chilling the dough well before rolling helps prevent shrinking and tearing.
- If you don’t have a pie crust shield, you can cover the edges with aluminum foil partway through baking to protect them from burning.
- Allowing adequate cooling time is key for a nicely set cherry pie slice.
- You can adjust almond extract amount to taste, but use sparingly as it is potent.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
