Homemade Cherry Pie
Ingredients
The crust
-
1
batch
Homemade Pie Crust or All Butter Pie Crust
The filling
-
4½
cups
halved & quartered pitted fresh cherries
-
⅔
cup
granulated sugar
-
¼
cup
cornstarch
-
1
Tablespoon
lemon juice
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
almond extract
-
1
Tablespoon
cold unsalted butter, cut into small cubes
-
1
large egg
beaten with 1 Tablespoon milk (for egg wash)
-
to taste
optional
coarse sugar for sprinkling on crust
Instructions
- Prepare the pie crust according to your chosen recipe up to step 5.
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract; cover and refrigerate.
- Roll out one disc of chilled dough to fit a 9-inch pie dish, place it in the dish, and fill with the cherry mixture, reserving the juice.
- Reduce the reserved juice in a saucepan over low heat until thickened, then cool and combine with the cherries.
- Preheat the oven to 400°F (204°C).
- Roll out the second disc of dough, cut into strips, and arrange in a lattice pattern over the filling.
- Brush the top with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for an additional 30-40 minutes until golden brown.
- Cool the pie for at least 3-4 hours before slicing.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
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