Cherry Pie

Latticed Cherry Pie with a buttery homemade crust.

Cherry Pie
Yield: 1 (9-inch) pie
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  1. 2 cups all-purpose flour
  2. 3⁄4 cup plus 1 tablespoon sugar, divided
  3. 1⁄4 cup ground roasted almonds
  4. 1⁄4 teaspoon salt
  5. 5 tablespoons cold unsalted butter, cubed
  6. 1⁄3 cup ice water
  7. 2 1⁄2 pounds fresh or frozen cherries, stemmed and pitted
  8. 1⁄4 cup cornstarch
  9. 3 tablespoons fresh lemon juice
  10. 1 teaspoon almond extract
  11. 1⁄2 teaspoon kosher salt
  12. 1 large egg, lightly beaten
  1. In the work bowl of a food processor, pulse together flour, 1⁄4 cup sugar, almonds, and salt. Add butter, pulsing until mixture resembles coarse crumbs, approximately
  2. 20 seconds. With processor running, gradually add 1⁄3 cup ice water until a dough forms. (Add additional water, 1 tablespoon at a time, if needed.)
  3. Turn dough out onto a lightly floured surface. Divide into 2 equal disks. Cover with plastic wrap, and refrigerate until firm, approximately 1 hour.
  4. In a large saucepan, combine cherries and 1⁄2 cup sugar over medium-high heat. Cook, stirring occasionally, until sugar dissolves. Add cornstarch, lemon juice, extract, and salt, stirring to combine. Cook, stirring occasionally, until thickened. Set aside.
  5. Preheat oven to 350°. On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Spoon filling into prepared piecrust.
  6. Roll remaining dough 1⁄8-inch thick. Using a knife or pastry wheel, cut dough into 1-inch-wide strips, or strips of varying widths, if desired. Arrange strips over filling in a lattice design. Trim excess crust to extend 1⁄2 inch beyond edges of pie plate. Fold edges over, and crimp as desired. Brush crust with egg; sprinkle with remaining 1 tablespoon sugar.
  7. Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
Taste of the South


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