Sweet Cherry Pie Recipe
User Reviews
5
Sweet Cherry Pie Recipe
Description
The recipe calls for an all-butter double crust pie dough divided into two portions, rolled out to line a 9-inch pie pan and create a lattice top. The filling blends dark sweet cherries or a mix including Rainier cherries with sugar, freshly squeezed lemon juice, cornstarch, almond extract, and vanilla extract. The cornstarch fully dissolves ensuring a smooth filling consistency. The lattice crust not only visually complements the pie but helps with even baking and moisture release.
During baking, the crust becomes flaky and golden, providing a tender yet sturdy shell for the bright, sweet-tart cherry filling. The filling's mixture thickens while maintaining a juicy texture, making each slice balanced between crisp crust and luscious fruit.
The dough can be prepared one or two days in advance and softened at room temperature before rolling. The egg wash on the lattice topping adds a subtle sheen and extra browning, while the coarse sugar sprinkled over adds texture and a touch of sweetness to the crust.
Ingredients
- pie dough all-butter double crust
- 5 cups cherries dark sweet cherries or mixture of rainier, sliced in half, whole, pitted
- ½ cup sugar
- 3 TB lemon juice freshly squeezed
- 3 TB cornstarch
- ½ tsp almond extract
- ¼ tsp vanilla extract
- 1 egg lightly beaten, white
- 1 TB sugar coarse
Instructions
- Make all-butter double crust according to this recipe. Divide dough in two portions, with one half slightly larger than the other. Cover airtight, and chill until ready to use. Dough can be made 1-2 days in advance. (When ready to use, let it rest at room temp a bit to soften for rolling out)
- Preheat oven to 425F with rack on lower middle position. In a bowl, whisk together the 1/2 cup sugar, lemon juice, cornstarch, and both extracts until well combined and smooth (be sure cornstarch is fully dissolved.) Gently stir in the cherries to coat well. Set aside.
- Roll out the larger dough half to about 12 inches diameter. Press into a 9-inch glass pie pan. Roll out the smaller dough half similarly. Cut ten 3/4-inch wide strips out of it and set aside.
- Use rubber spatula to scrape all filling mixture into the dough-lined pie pan, mounding it slightly at the center. Arrange cut dough strips over the filling to form lattice top. Trim excess edges as needed, but leave enough dough at edges to fold up and crimp/seal well.
- Use pastry brush to evenly brush top crust with egg white; sprinkle evenly with coarse sugar. Place pie on a large rimmed baking sheet. Bake 15 minutes. Tent entire pie loosely with foil to prevent over-browning and drop temperature to 375F.
- Continue baking about 1 hour more, or until filling is bubbling and crust is golden brown. If needed, cover just the edges of crust and bake a bit longer for center to bubble up.
- Let pie cool completely at moderate room temp. Once it's set, slice and serve - vanilla bean ice cream highly recommended!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 244mg | 10% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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