Sweet Cherry Pie
User Reviews
5
Sweet Cherry Pie
Description
The Sweet Cherry Pie starts with a double crust pastry consisting of flour, sugar, salt, and chilled butter. Once the butter is cut into the dry ingredients until pea-sized clumps form, ice water brings the dough together, which is then chilled to improve texture and handling. The filling blends fresh or pitted dark sweet cherries with sugar, cornstarch to thicken, a pinch of salt, fresh lemon juice to brighten, and pure vanilla extract for depth.
The lower chilled dough disk is rolled and fitted into a pie dish, trimmed to allow for the top crust, which is rolled out separately. The assembled pie layers the cherry filling inside before covering with the second crust or a lattice if desired, which is brushed with milk to encourage browning.
This pie delivers a balance of sweet, tart, and aromatic elements with a crisp, buttery crust surrounding a thick, juicy cherry center. It’s suitable for dessert, enjoyed fresh after baking and cooling to set the filling. Chilling the dough contributes to flakiness and helps prevent shrinking during baking.
Ingredients
FOR THE CRUST:
- 2½ cups all-purpose flour unbleached
- 2 tablespoons granulated sugar divided
- ¾ teaspoon kosher salt
- 1 cup unsalted butter 2 sticks, chilled, cut into 1/2 inch cubes
- 5 tablespoons ice water or more
- milk for brushing lattice crust
FOR THE FILLING:
- 1 cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 5 cups dark sweet cherries about 2 pounds whole unpitted cherries, whole, pitted
- 3 tablespoons lemon juice fresh
- ½ teaspoon vanilla extract pure
- 2 tablespoons butter cut into 1/2″ cubes, unsalted
Instructions
- For the crust: Whisk flour, 1 tablespoon of the sugar, and salt in large bowl. Add butter and cut in with pastry knife or fingers until small pea-size clumps form.
- Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together and divide into 2 pieces. Form each piece into a ball, then flatten into disks and wrap separately in plastic. Refrigerate at least 30 minutes. (This can be done 2 days ahead.) Keep chilled. Let dough soften slightly before rolling out.
- For the filling: Position rack in lower third of oven and preheat to 425° F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 chilled dough disk on floured surface to 12″ round. Transfer to 9″ glass pie dish. Trim dough overhang to 1/2″. Roll out second dough disk on floured surface to 12″ round. Using large knife or pastry wheel with fluted edge, cut ten 3/4″-wide strips from dough round.
- Transfer cherries filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2″. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375° F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 50 to 60 minutes longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Notes
- Chilling dough before rolling improves crust texture and prevents shrinkage during baking.
- Dark sweet cherries provide a balanced sweetness and are essential for the traditional filling flavor.
- Brushing the top crust or lattice with milk promotes a golden, evenly browned finish.
- The filling thickens during baking from the cornstarch, ensuring the pie holds shape when sliced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 250kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 9mg | 3% |
| Sodium | 120mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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