Cherry Pie Recipe

This sweet and sour cherry pie has a heavenly cherry filling covered with a perfectly golden, buttery crust. It’s a budget-friendly dessert made with simple ingredients, but doesn’t skimp on the elegant flavors!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 266kcal

Author Arman Liew

Ingredients

2 9-inch pie dough
1 large egg
1 tablespoon water

Cherry pie filling

4 1/2 cups cherries pitted
1 cup sugar
2 tablespoons lemon juice
4 tablespoons cornstarch
1/2 teaspoon almond extract
1/2 teaspoon cinnamon

Instructions

Drain the pitted cherries and collect 3 tablespoons of the juice.
In a small saucepan, add the cherries and sugar. Place it over medium heat, ring to a simmer, and cook until the sugar is dissolved.
Whisk cornstarch, lemon juice, and cherry juice in a bowl, along with the cinnamon and almond extract. Add the cornstarch slurry to the cherries. Stir it and cook the cherries until gel-like consistency. Remove the cherries from the stove, and cool completely.
Roll out the pie dough into a thin circle, larger than your pie pan. Place one part of the dough into the pie pan. Make sure your sides are overhanging.
Fill the crust with cherry filling.
Roll out the second piece of the dough, slightly thicker than the bottom dough. Cut the rolled dough into 6 to 8 strips, around 1 inch thick. Create a lattice wave on top of the pie.
Beat the egg with water and brush it all over the crust. You can additionally sprinkle the coarse sugar on top of the pie.
Preheat oven to 210C/425F.
Bake the pie in the heated oven for 10 minutes. Reduce heat and bake the pie for another 50 minutes. In the last 10 minutes, cover the pie with aluminum foil.
Once baked, cool the pie completely before slicing and serving.

Notes

TO MAKE AHEAD: Roll out the pie dough and lay it on the pie plate up to 5 days in advance. Keep it covered and in the fridge until it’s time to make the pie.

TO STORE: The leftover baked and cooled pie should be covered and stored in the fridge. This way, it will stay fresh for up to 2 weeks.

TO FREEZE: Keep the leftovers in an airtight container and freeze for up to 6 months.

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