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.
½cup113g unsalted butter, cut into ½ tablespoon pieces and frozen
For cherry pie filling:
4cupspitted sweet cherriesfresh or frozen
1tablespoonfresh lemon juice
1 ½tablespoonsbuttercut into small cubes and frozen
1egg for egg wash
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.
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:
Make the pie dough in advance. Refrigerate it for up to 3 days, or freeze it for up to 3 months.
Make the cherry pie filling in advance. Refrigerate for 1-2 days, or freeze for up to 3 months.