Fresh cherry pie is a quintessential summer dessert that showcases the vibrant flavor of ripe cherry, making it a delightful treat for any occasion. With a flaky, buttery crust that cradles luscious, sweet-tart cherry filling, this pie is both simple and sophisticated. The process of pitting cherries may take a little time, but the reward is homemade pie that bursts with the essence of summer in every bite. Whether served with a scoop of vanilla ice cream or dollop of whipped cream, fresh cherry pie is a nostalgic dessert that will impress your family and friends, celebrating the natural sweetness of fresh cherries.
INGREDIENTS
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For the Pie Crust
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2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6 to 8 tablespoons ice water
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For Cherry Filling
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4 cups fresh cherries, pitted and halved
1 cup granulated sugar (adjust based on sweetness of cherries)
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 tablespoon butter, cut into small pieces (for dotting)
1 egg (for egg wash)
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INSTRUCTIONS
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1. Prepare the Pie Crust
In a large bowl, combine the flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape in discs, wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make cherry filling
In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract and almond extract. Toss gently to coat the cherries, and let the mixture sit for about 15 minutes to allow the juices to combine.
3. Preheat the Oven
Preheat your oven to 425¡ãF (220¡ãC).
4. Roll Out the Crust
On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough in the pie pan, pressing it gently in the corners.
5. Fill the Pie
Pour the cherry filling in the crust, spreading it out evenly. Dot the filling with small pieces of butter. Roll out the second disc of dough, and place it over the filling. You can cut slits in the top crust for a lattice effect or leave it whole. If leaving it whole, cut a few slits to allow steam to escape.
6. Egg Wash
Beat the egg with a tablespoon of water, and brush it over the top crust for a beautiful, golden finish.
7. Bake
Bake the pie in the preheated oven for 15 minutes. Then, reduce the temperature to 350¡ãF (175¡ãC), and continue baking for an additional 30 to 35 minutes or until the crust is golden brown, and the filling is bubbling.
8. Cool, and Serve
Allow the pie to cool for at least two hours before slicing to let the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.
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Enjoy this fresh cherry pie as a delightful celebration of summer¡¯s bounty, bringing the sweet taste of cherry to your table!
