Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tbsp ice water
For the Cherry Filling
- 6 cups fresh sweet cherries, pitted (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, but traditional)
- 1/4 tsp salt
- 1 tbsp unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg
- 1 tbsp milk
- Coarse sugar for sprinkling (optional)
Instructions
1. Make the Pie Dough
In a large bowl, whisk together the flour, salt, and sugar, then cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add the ice water, mixing just until the dough comes together, divide into two discs, wrap tightly, and refrigerate for at least 1 hour.
2. Prepare the Cherry Filling
In a large bowl, gently combine the cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, almond extract, and salt until evenly coated, then let the mixture rest for about 15 minutes to allow the juices to develop.
3. Roll Out the Bottom Crust
Preheat the oven to 400°F. Roll one disc of dough into a 12-inch circle and carefully fit it into a 9-inch pie plate, leaving a slight overhang around the edges.
4. Fill the Pie
Pour the cherry filling into the prepared crust, spreading it evenly, then dot the top with the small pieces of butter for extra richness.
5. Add the Top Crust
Roll out the second disc of dough and either place it whole over the filling or cut it into strips for a lattice design. Trim any excess dough, fold the edges underneath, and crimp to seal. If using a solid top crust, cut several small slits to allow steam to escape.
6. Brush and Bake
Whisk together the egg and milk, brush the crust generously, and sprinkle with coarse sugar if desired. Bake for 20 minutes at 400°F, then reduce the oven temperature to 375°F and continue baking for 35-45 minutes, until the crust is deeply golden and the filling is bubbling thickly through the vents.
7. Cool Before Serving
Allow the pie to cool for at least 3-4 hours before slicing so the filling has time to set properly. Serve at room temperature or slightly warmed.