Homemade Cherry Pie

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4 and 1/2 cups halved & quartered pitted fresh cherries (see note) 2/3 cup (135g) granulated sugar 1/4 cup (28g) cornstarch 1 Tablespoon (15ml) lemon juice 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1 Tablespoon (14g) cold unsalted butter, cut into small cubes egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk optional: coarse sugar for sprinkling on crust Cook Mode Prevent your screen from going dark

Ingredients

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The crust: Prepare either pie crust recipe through step 5. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.

INSTRUCTIONS

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Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).

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Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust.

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Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step. Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. 

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Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together—doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling. Preheat oven to 400°F (204°C).

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