Classic Cherry Pie

Ingredients

• 2 1/2 cupsall-purpose flour
• 1 tspsalt
• 1 Tbspgranulated sugar
• 1 cupcold unsalted butter, cubed
• 6–8 Tbspice water
• 5 cupspitted tart cherries, fresh or frozen (thawed and drained if frozen)
• 1 cupgranulated sugar (for filling)
• 1/3 cupcornstarch
• 1 Tbspfresh lemon juice
• 1/4 tspalmond extract
• 1large egg, beaten (for egg wash)
• 1 Tbspcoarse sugar, for sprinkling

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Make the crust: pulse or cut flour, salt, and sugar with the cold butter until pea-sized crumbs form. Drizzle in ice water 1 tablespoon at a time until the dough just holds together. Divide in two, flatten into disks, wrap, and chill at least 1 hour.

   ⏱Start 1:00:00
2. 2

   Toss the cherries with sugar, cornstarch, lemon juice, and almond extract; let sit 15 minutes so the sugar draws out juice and the cornstarch hydrates evenly.

   ⏱Start 15:00
3. 3

   Preheat oven to 400°F. Roll one dough disk into a 12-inch circle and fit into a 9-inch pie plate.

4. 4

   Pour the cherry filling into the crust. Roll out the second disk, cut into strips, and weave into a lattice over the top; trim and crimp the edges to seal.

5. 5

   Brush the lattice with beaten egg and sprinkle with coarse sugar.

6. 6

   Bake 20 minutes at 400°F, then reduce heat to 375°F and bake 30–35 minutes more, until the crust is golden and the filling bubbles thickly. Tent with foil if the edges brown too fast.

   ⏱Start 20:00⏱Start 30:00
7. 7

   Cool at least 3 hours before slicing, to allow the filling to set properly.

   ⏱Start 3:00:00