Cherry Pie

About This Recipe

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.

Ingredients

Serves 8

• 2 whole9-inch pie crusts (top and bottom)
• 5 cupspitted sour cherries (fresh or frozen)
• 1 cupgranulated sugar
• 0.33 cupcornstarch
• 1 tbsplemon juice
• 0.25 tspalmond extract
• 0.25 tspsalt
• 2 tbspunsalted butter, diced
• 1 largeegg (for egg wash)
• 1 tbspcoarse sugar (for topping)

Instructions

1. 1

   Make the filling

   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.

2. 2

   Line the pan

   Roll out the bottom crust and fit it into a 9-inch pie plate, leaving an overhang.

3. 3

   Fill

   Pour the cherry filling into the crust and scatter the diced butter over the top.

   The butter melts into the filling for richness.

4. 4

   Add the lattice

   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.

5. 5

   Egg wash

   Brush the lattice with beaten egg and sprinkle with coarse sugar for a glossy, crackly finish.

6. 6

   Bake

   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.

7. 7

   Cool to 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.

Variations

• •

  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.

Storage

Store covered at room temperature for 2 days or refrigerate for up to 5 days; reheat slices to refresh the crust.

Frequently Asked Questions