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Best Cherry Pie: Richard’s 1 Flawless Recipe

Best Cherry Pie
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Richard and I want to share our cherished recipe for the Best Cherry Pie. You will bake a beautiful, classic fruit pie with a perfectly flaky crust and a filling bursting with bright, tart-sweet cherry flavor. This recipe brings back memories of sunny afternoons.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen pitted sweet cherries (do not thaw if frozen)
  • 3/4 cup granulated sugar (adjust based on cherry tartness)
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  4. Prepare the Filling: In a separate bowl, gently combine the cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Set aside. If using frozen cherries, do not drain any liquid.
  5. Assemble the Pie: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the cherry filling into the crust.
  7. Roll out the second dough disk. You can cut strips for a lattice top or place the whole circle over the filling. If using a full top crust, cut several slits for steam to escape. Crimp the edges to seal.
  8. Brush the top crust with the beaten egg and sprinkle evenly with coarse sugar.
  9. Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch drips.
  10. Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  11. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep your butter and water very cold.
  • If you want a deeper flavor, Richard suggests adding 1/2 teaspoon of vanilla extract to the filling.
  • This pie is wonderful served slightly warm or at room temperature.

Nutrition

Find it online: https://delishdiarist.com/best-cherry-pie-flawless-recipe/