Dessert: United States – Classic Cherry Pie

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 20 min

Ingredients

2 refrigerated pie dough rounds (for a 9-inch pie) or homemade equivalent
6 cups (900 g) pitted cherries (fresh or frozen)
3 / 4 to 1 cup (150 to 200 g) granulated sugar (adjust to taste)
1 / 4 cup (30 g) cornstarch (add 1 tbsp / 8 g extra if using frozen cherries)
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract
1 / 4 tsp almond extract (optional)
1 / 4 tsp fine salt
2 tbsp (28 g) unsalted butter, cut into small pieces
1 large egg, beaten with 1 tbsp (15 ml) water (for egg wash)
1 tbsp (12 g) coarse or turbinado sugar (optional, for topping)
All-purpose flour, for dusting

Instructions

Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lower rack to preheat and catch drips; position another rack in the lower-middle of the oven.
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt until evenly coated. If using frozen cherries, let the mixture sit for about 10 minutes to slightly thaw and release some juices; stir again. For best thickening with frozen fruit, add 1 additional tablespoon cornstarch.
On a lightly floured surface, roll one dough round into a 12-inch circle. Fit it into a 9-inch pie dish, letting the excess hang over the edge. Refrigerate while you prepare the top crust.
Roll the second dough round into a 12-inch circle. For a lattice top, cut into 1/2- to 3/4-inch strips; otherwise leave whole for a full top crust.
Spoon the cherry filling (with its juices) into the chilled bottom crust and dot the surface with the butter. Top with the lattice or full crust. If using a full crust, cut a few slits for steam. Trim excess dough, fold under, and crimp the edges.
Brush the top and edges with the egg wash; sprinkle with coarse sugar if using. Place the pie on the preheated baking sheet.
Bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking 35–45 minutes, until the crust is deep golden and the filling is bubbling in the center. Tent the edges with foil if they brown too quickly.
Transfer the pie to a wire rack and cool completely, at least 3 hours, to allow the filling to set before slicing. Serve plain or with vanilla ice cream.