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The BEST Cherry Pie

Prep Time: 1 hour 30 minutes
Cook Time: 55 minutes
Servings: 8 servings
Author: Shinee
Homemade cherry pie with buttery flaky crust and thick cherry filling is easier than you may think! Besides my tried and tested recipe, you'll learn 3 tips to avoid runny cherry pie filling and an easy way to make a fun pie crust design.
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Ingredients

For pie crust:

  • 1 ½ cups 190g all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup 113g unsalted butter, cut into ½ tablespoon pieces and frozen
  • 1 egg yolk
  • 3-4 tablespoons ice water

For cherry pie filling:

  • 4 cups pitted sweet cherries fresh or frozen
  • ½ cup 100gr sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ tablespoons butter cut into small cubes and frozen
  • 1 egg for egg wash

Instructions

  • To make the pie dough, in a large mixing bowl with a paddle attachment, mix together flour and salt. (Alternatively, you can use a pastry cutter, instead of stand mixer.)
  • Add frozen butter cubes and egg yolk. Mix on lowest/stir speed until the butter pieces are about pea-size.
  • Add ice water one tablespoon at a time, until the dough forms into a ball. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it one tablespoon at a time until big clumps of dough sticks together. Too much water will make the dough too sticky and hard to work with. TIP: Don’t be alarmed if you see small pieces/swirls of butter in the dough, that’s exactly what you want to see! Those butter pieces will melt during baking and create the most tender and flaky crust.
  • Divide the dough into 2 equal parts and wrap each dough ball with a plastic wrap. Refrigerate for at least 1 hour.
  • Roll out each dough into a 10 to 11-inch circle on a floured surface. Transfer one crust onto 9-inch pie dish. Refrigerate the prepared pie dish and top crust while making the filling.
  • To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Bring it to a boil.
  • In a separate bowl, mix together sugar, cornstarch and salt.
  • Add sugar mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well.
  • Reduce the heat to low and simmer the cherry mixture stirring frequently until thickened, for 4-5 minutes. Remove from heat and cool for a few minutes.
  • Preheat the oven to 375°F (190°C).
  • To assemble the pie, in a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
  • Bring out the top crust and, if desired, cut out small circles, using a round piping tip, in the middle of the crust within 8-inch radius. Brush on egg wash all over the top crust.
  • Remove the prepared pie dish from the fridge and pour the cherry filling.
  • Throw in butter cubes in the filling.
  • Carefully transfer the top crust with a rolling pin over the filling. Crimp the edges however you like. If you didn’t cut out polka dots, make 3 small slits in the crust for steam to escape.
  • Bake for about 45-50 minutes, or until golden brown.
  • Let the pie cool completely for at least 4 hours on the counter before serving. The filling will thicken further as it cools.
  • Serve with whipped cream, or better yet with vanilla ice cream. Enjoy!
  • Store the leftovers in the fridge, covered, for up to 5 days.

Notes

Make-Ahead Tip: You can bake the pie 1 day in advance. Store in the fridge, covered. You can also freeze the baked pie, well wrapped, for up to 3 months. Thaw overnight in the fridge.
You can also break up the project into smaller tasks:
  1. Make the pie dough in advance. Refrigerate it for up to 3 days, or freeze it for up to 3 months.
  2. Make the cherry pie filling in advance. Refrigerate for 1-2 days, or freeze for up to 3 months.
  3. When ready to bake, assemble the pie per recipe.