Description
This cherry pie is juicy, not runny, boldly cherry-forward, and just sweet enough to let the fruit shine. It’s the kind of pie that smells like summer and disappears fast once it hits the table.
Ingredients
Units
Scale
- 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 lb (Bing Cherries work beautifully)
- 1/2 cup water
- 2 tbsp fresh lemon juice
- 2/3 cup granulated sugar
- 4 tbsp cornstarch
- 1/4 tsp almond extract
- 1 favourite double pie crust, homemade or store-bought
- 1 large egg + 1 tbsp water, for egg wash
- 1 tbsp granulated sugar, for topping
Instructions
- Add 5 to 6 cups of fresh pitted cherries, 1/2 cup of water, 2 tbsp fresh lemon juice, 2/3 cup granulated sugar, and 4 tbsp cornstarch to a medium saucepan and give it a good stir while cold so the cornstarch dissolves properly.
- Place the saucepan over medium heat and cook, stirring often, until the mixture comes to a gentle boil.
- Lower the heat and let it simmer for about 8 to 10 minutes until thick and glossy.
- If it still looks loose, don’t panic; it thickens more as it cools.
- Remove from heat and stir in 1/4 tsp almond extract.
- Let the filling cool to room temperature before using so it doesn’t melt the crust.
- Preheat the oven to 425F and place a baking sheet on the lower rack to catch any drips.
- Roll out the bottom half of your favourite double pie crust and fit it into a 9-inch pie plate, letting the excess hang over the edge slightly.
- Spoon the cooled cherry filling into the crust, spreading it out evenly.
- Roll out the second half of the pie dough and place it over the filling, or cut it into strips if you’re doing a lattice.
- Fold the top crust under the bottom crust edge and crimp firmly, so the juices stay where they belong.
- Chill the pie in the fridge for 20 minutes or pop it in the freezer for 5 minutes. This helps the crust hold its shape and bake up flaky.
- Whisk together 1 large egg and 1 tbsp water, then brush lightly over the top crust.
- Sprinkle with 1 tbsp granulated sugar. If it’s a full crust, cut a few steam slits so it doesn’t burst.
- Bake at 425F for 20 minutes, then reduce the oven to 350F and bake another 30 to 40 minutes until the crust is deep golden and the filling is bubbling through the vents.
- Cool the pie for at least 2 to 3 hours before slicing.
- Cutting too early is tempting, but waiting gives you clean slices instead of cherry soup.
Notes
Created, prepared, tried, and tested Mona
