Recipes › Cherry (Sweet) › Classic American Cherry Pie
Classic American Cherry Pie
There is arguably no more American dessert than a lattice-topped cherry pie with a crimson, bubbling filling visible through the golden pastry strips. This recipe uses fresh sweet cherries with a touch of lemon and almond extract to amplify their natural flavor, and a double butter crust that is the perfect contrast of flaky and tender. This is the pie that summers were made for.
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Ingredients
- 5 cups sweet cherries, pitted
- 1 package refrigerated double pie crust, at room temperature
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- ¼ tsp almond extract
- 2 tbsp unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tbsp water for egg wash
- 1 tbsp coarse sugar, for topping (optional)
Contains: cereals gluten, eggs, milk, nuts.
Method
- Preheat oven to 425°F with a rack in the lower third. Fit one pie crust into a 9-inch pie plate.About 5 min
- Toss pitted cherries with sugar, cornstarch, lemon juice, and almond extract. Pour into the prepared crust. Dot with butter.About 8 min
- Cut the second crust into 3/4-inch strips. Weave a lattice pattern over the filling, pressing and crimping the edges to seal. Brush the lattice with egg wash and sprinkle with coarse sugar.About 15 min
- Place the pie on a rimmed baking sheet. Bake at 425°F for 15 minutes, then reduce to 375°F and bake for 35-40 more minutes until the crust is deep golden and the filling is vigorously bubbling through the lattice.About 55 min
- Cool completely on a wire rack for at least 3 hours before slicing — this allows the cornstarch to fully set the filling.About 5 min
Tips
- A cherry pitter is a very worthwhile summer gadget — pitting 5 cups of cherries by hand is tedious.
- The pie must cool completely or the filling will be runny when you cut it.
- If the lattice edges brown too quickly, protect them with foil strips.
Ring the changes
- Mix in 1/2 cup of dried tart cherries for a more complex, deeper filling.
- Add 1/4 teaspoon of cinnamon to the filling for a warm-spice note.
Keeping it
Store at room temperature loosely covered for up to 2 days, or refrigerate for up to 4 days.
In the app this recipe finds you
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