Cherry Pie
Ingredients
Pie Crust
-
1
double crust
9-inch pie dough
Cherry Pie Filling
-
5
cups
pitted sweet, dark cherries
-
2
tablespoons
fresh lemon juice
-
¼
teaspoon
almond extract
-
¾
cup
granulated sugar
-
½
teaspoon
coarse, kosher salt
-
⅓
cup
tapioca starch/flour
-
1
tablespoon
cornstarch
-
1
tablespoon
butter
Egg Wash
-
1
egg yolk
-
2
teaspoons
water
-
2
teaspoons
cream or milk
Instructions
- Keep all ingredients and pie crust cold throughout the process.
- Roll out the bottom pie crust and place it in a 9-inch pie plate, trimming the edges.
- Refrigerate the crust until the filling is ready.
- In a large bowl, combine cherries, lemon juice, almond extract, sugar, salt, tapioca starch, and cornstarch, mixing well.
- Roll out the top crust and cut it into strips for a lattice topping.
- Scoop the cherry filling into the bottom crust, dot with butter, and weave the strips on top.
- Trim the lattice strips and fold the bottom crust over the edges to seal.
- Refrigerate the pie for at least 30 minutes.
- Preheat the oven to 400°F.
- Whisk together the egg yolk, water, and cream for the egg wash, then brush it over the top crust.
- Place the pie on a lined baking pan and bake for 50-60 minutes until golden and bubbly.
- Let the pie cool for 2-3 hours before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
367
Total fat
14g
Total carbohydrates
59g
Total protein
4g
Sodium
334mg
Cholesterol
30mg
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