Description
This Baked Fresh Cherry Pie features a flaky double crust filled with juicy, sweet cherries perfectly balanced with hints of almond extract and cinnamon. Ideal for summer gatherings or any dessert craving, this classic American pie offers a luscious, bubbling fruit filling enclosed in a golden-brown crust, delivering a delightful homemade treat that’s both comforting and crowd-pleasing.
Ingredients
Scale
Pie Crust
- 1 double pie crust (homemade or store-bought)
Filling
- 6 cups fresh sweet cherries, pitted
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare Bottom Crust: Roll out the bottom pie crust and carefully fit it into a 9-inch pie dish, ensuring it is evenly spread and there are no air bubbles.
- Make Cherry Filling: In a large bowl, combine the pitted cherries with sugar, cornstarch, lemon juice, almond extract, cinnamon, and salt. Stir thoroughly so the cherries are evenly coated with the mixture.
- Assemble Pie: Pour the cherry mixture into the prepared bottom crust. Dot the top of the filling with small pieces of butter to enrich the flavor and texture.
- Add Top Crust: Roll out the top crust and place it over the cherry filling. You can cover it fully, making slits for steam to escape, or create a lattice pattern. Trim and crimp the edges to seal the pie securely.
- Egg Wash and Sugar: Brush the top crust with the beaten egg to create a golden finish when baked. Sprinkle with coarse sugar if desired to add texture and sweetness.
- Bake Pie: Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Remove the pie from the oven and allow it to cool completely, preferably for at least 2 hours, to ensure the filling sets properly before slicing and serving.
Notes
- You can use tart cherries instead of sweet cherries; if so, increase the sugar to 1 cup for balanced sweetness.
- A cherry pitter is recommended to speed up the pitting process.
- For best results, let the pie cool thoroughly before slicing to allow the filling to firm up.