📝 About This Recipe
This quintessential American classic features a jammy, ruby-red filling of tart Montmorency cherries encased in a shatteringly flaky, all-butter crust. Balanced with a hint of almond extract and bright lemon zest, the filling strikes the perfect chord between sweet and tangy without being cloying. It is the ultimate centerpiece for any summer gathering, offering a nostalgic taste of home-baked excellence.
🥗 Ingredients
Flaky All-Butter Crust
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Granulated sugar
- 1 teaspoon Fine sea salt
- 6-8 tablespoons Ice water (very cold)
Tart Cherry Filling
- 6 cups Sour cherries (pitted, fresh or frozen (thawed and drained))
- 1 cup Granulated sugar (adjust based on sweetness of fruit)
- 1/4 cup Cornstarch (for thickening)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Pure almond extract
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter (cut into small bits for dotting)
Finishing Touches
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Turbinado sugar (for a crunchy topping)
👨🍳 Instructions
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1
In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps remaining.
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2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
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3
In a large mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, lemon zest, almond extract, and vanilla extract. Toss gently to coat and let sit for 15-20 minutes to allow the juices to release.
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4
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot—this helps cook the bottom crust quickly.
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5
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully drape it over a 9-inch pie plate, pressing it gently into the bottom and sides.
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6
Pour the cherry mixture into the prepared bottom crust, including any liquid. Dot the top of the filling with the 1 tablespoon of small butter bits.
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7
Roll out the second disc of dough into a 12-inch circle. Cut into 1-inch wide strips using a knife or a fluted pastry wheel.
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8
Lay half the strips across the pie. Fold back every other strip and lay a new strip perpendicular across them. Repeat, weaving the strips to create a lattice pattern.
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9
Trim the excess dough to 1/2 inch from the edge. Fold the bottom crust over the lattice ends and crimp the edges tightly to seal.
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10
Brush the lattice and the edges of the crust with the egg wash, then sprinkle generously with turbinado sugar.
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11
Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-45 minutes.
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12
The pie is done when the crust is deep golden brown and the cherry juices are bubbling thickly through the lattice openings. If the edges brown too quickly, cover them with a pie shield or foil.
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13
Transfer the pie to a wire rack and let it cool completely—at least 3-4 hours. This is crucial for the filling to set so it doesn't run when sliced.
💡 Chef's Tips
Always keep your butter and water ice-cold to ensure a flaky crust; if the dough gets warm, pop it back in the fridge. If using frozen cherries, thaw them completely and drain about half the excess liquid to prevent a soggy bottom. Don't skimp on the cooling time; a cherry pie sliced warm will be delicious but very messy. Use a glass pie dish if possible so you can peek at the bottom to ensure it is golden brown and fully cooked. To prevent a mess in your oven, the baking sheet underneath is mandatory to catch any bubbling fruit juices.
🍽️ Serving Suggestions
Serve a generous slice with a large scoop of premium Madagascar vanilla bean ice cream. A dollop of lightly sweetened whipped cream with a hint of cinnamon is a fantastic alternative. Pair with a glass of cold milk or a robust, dark roast coffee to balance the sweetness. For an adult treat, serve alongside a glass of sweet dessert wine or a cherry-infused bourbon cocktail.