Go Back Email Link

Cherry Pie

4.50 from 2 votes
Prep Time 40 minutes
Cook Time 50 minutes
Chill time 6 hours
Total Time 7 hours 30 minutes
Servings 1 pie

Equipment:

  • Pie plate
  • Food processor

Ingredients:

For the crust

  • 2 ½ cups all-purpose flour (plus some for rolling dough)
  • 1 ¼ teaspoons kosher salt
  • 2 tablespoons granulated sugar
  • 2 ½ sticks unsalted butter (cut into cubes and chilled)
  • ¼ cup cold water

For the filling

  • 4 cups cherries (pitted, fresh)
  • 1 cup granulated sugar
  • ½ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 egg (lightly beaten)
  • 2 tablespoons granulated sugar

Instructions: 

For the crust

  • Add the flour, salt, sugar, and butter to a food processor. Pulse until the dough becomes crumbly with pea-sized pieces of dough.
  • Slowly add the water until the dough forms a ball.
  • Remove the dough and divide into two pieces, one slightly larger than the other.
  • Form each dough ball into a disk and wrap tightly with plastic wrap.
  • Refrigerate for 6 hours or overnight.

For the pie

  • Preheat oven to 400˚ F and position one oven rack on the bottom and one in the center.
  • Remove dough from the refrigerator.
  • On a lightly floured surface, roll out one dough disk to 1/4-inch thick. Transfer the dough to a pie plate and gently press it into the plate, leaving any excess dough hanging over the edge for crimping later.
  • In a large bowl, toss the cherries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg together to combine thoroughly.
  • Pour the cherry mix into the pie plate and fold the sides of the dough up over the cherries. Set aside.
  • Roll out second pie dough disk to an 11-inch circle. Cut the dough into 11 1/2-inch strips.
  • Place 6 of the strips vertically on the pie. Weave the other 5 strips horizontally between the vertical strips to form a lattice. Trim any extra pieces and fold over the edges of the crust and crimp.
  • Brush the top of the dough with the beaten egg and sprinkle with sugar.
  • Bake the pie for 20 minutes.
  • Turn the heat down to 350˚ F and bake for an additional 30-40 minutes or until the crust is golden brown and the filling is bubbling.
  • Allow the pie to cool for 6 hours or overnight before serving.
Course: Dessert
Cuisine: American
Keyword: cherries
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!