Homemade Cherry Pie

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Make both pie crust recipes through step 5 and chill the dough for at least 2 hours.
2. Stir the cherries, sugar, cornstarch, lemon juice, vanilla and almond extract together in a large bowl until well combined. Cover and refrigerate while you roll out the dough (or up to 24 hours).
3. Roll one chilled disc into a 12-inch circle on a floured surface, turning it a quarter turn every few rolls. Fit it into a 9-inch pie dish and smooth it in.
4. Using a slotted spoon, move the cherries into the crust, keeping the juice in the bowl. Refrigerate the pie uncovered.
5. Pour the juice into a small saucepan and cook over low heat, stirring, for about 3–4 minutes, until slightly reduced and thickened. Cool for 5 minutes.
6. Pour the juice over the cherries and gently toss. Dot the cubed cold butter over the filling and return the pie to the refrigerator while you make the top.
7. Roll the second disc into a 12-inch circle and cut strips: four 2-inch wide and four 1-inch wide. Weave them into a lattice over the filling, press the ends into the bottom crust to seal, trim the excess and flute or crimp the edges.
8. Brush the crust and edges with egg wash (1 egg beaten with 1 Tablespoon milk) and sprinkle with coarse sugar if using. Refrigerate for 20–30 minutes while the oven preheats.
9. Bake on a large baking sheet for 20 minutes. Reduce the oven to 375°F (190°C) and bake a further 30–40 minutes, until the top crust is golden brown and the juices bubble at the edges or through the lattice for at least 5 minutes. Cover the edges with a pie shield after the first 20 minutes if they brown too fast.
10. Cool on a rack for at least 3–4 hours before slicing. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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