Cherry pie is an all-American classic, a flaky double crust enclosing a vibrant, jammy filling of tart cherries thickened to a glossy set. The contrast of sweet-tart fruit against buttery pastry, often woven into a lattice top, makes it one of the most beloved fruit pies. A bit of cornstarch and lemon juice keeps the filling bright and sliceable rather than runny, while a touch of almond extract amplifies the cherries' flavor. Whether made with fresh, frozen, or jarred sour cherries, the pie bakes to a bubbling, golden finish. Serve warm with vanilla ice cream for the quintessential slice of Americana.
Serves 8
Toss the pitted cherries with the sugar, cornstarch, lemon juice, almond extract, and salt, then let them macerate for 15 minutes.
Letting the cherries sit draws out juice that the cornstarch will thicken.
Roll out the bottom crust and fit it into a 9-inch pie plate, leaving an overhang.
Pour the cherry filling into the crust and scatter the diced butter over the top.
The butter melts into the filling for richness.
Roll out the top crust, cut into strips, and weave a lattice over the filling, then trim and crimp the edges.
Chill the strips briefly if they get too soft to handle.
Brush the lattice with beaten egg and sprinkle with coarse sugar for a glossy, crackly finish.
Bake at 400F for 20 minutes, then reduce to 375F and bake 35-40 minutes more until the crust is golden and the filling bubbles thickly.
Bubbling filling means the cornstarch has activated and set.
Let the pie cool at least 3 hours so the filling firms up before slicing.
Cutting too soon gives a runny slice; patience pays off.
Use sour (tart) cherries for the best balance of flavor.
Let the filling cool fully so it sets before slicing.
A pinch of almond extract deepens cherry flavor.
Chill the assembled pie before baking for a crisper crust.
Place a baking sheet underneath to catch any drips.
Use sweet cherries and reduce the sugar slightly.
Add a crumb topping instead of a lattice.
Mix in a handful of raspberries.
Add a splash of kirsch or bourbon to the filling.
Store covered at room temperature for 2 days or refrigerate for up to 5 days; reheat slices to refresh the crust.
Cherry pie has been an American favorite since colonial times and is linked to the legend of George Washington and the cherry tree. It became enshrined in the phrase 'as American as apple pie,' a symbol of homespun, all-American baking.
Fresh sour cherries in season are ideal, but they're hard to find, so frozen tart cherries are the most reliable choice and need no thawing beyond draining excess liquid. Jarred or canned sour cherries work too, just reduce the added sugar and drain them well. Avoid pre-made pie filling for the best flavor.
Use enough cornstarch (or tapioca) to thicken the juices, and let the pie cool completely, at least three hours, before cutting. The filling thickens dramatically as it cools. Cutting into a warm pie releases liquid that hasn't set. Make sure the filling bubbles in the oven so the starch fully activates.
Yes, but sour cherries give the classic tangy flavor that defines cherry pie. If using sweet cherries like Bing, cut the sugar by about a third and add extra lemon juice to restore brightness. A little almond extract helps either way. The filling will be sweeter and milder with sweet cherries.
Per serving (160g / 5.6 oz) · 8 servings total
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