0 from 129 votes
Sweet Cherry Pie Recipe
This amazing cherry pie recipe highlights sweet cherries for a blissfully yummy treat. Sweet cherry pie is a must-do before summer is over. It's fabulous for picnics and potlucks.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 384 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 Recipe for all-butter double crust pie dough
- 5 cups whole pitted cherries dark sweet cherries or mixture of rainier, sliced in half
- ½ cup sugar
- 3 TB freshly squeezed lemon juice
- 3 TB cornstarch
- ½ tsp almond extract
- ¼ tsp vanilla extract
- 1 egg white lightly beaten
- 1 TB coarse sugar
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!
Cup of Yum
Nutrition Information
Calories
384kcal
(19%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
244mg
(10%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
56IU
(1%)
Vitamin C
8mg
(9%)
Calcium
25mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384
% 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.