Cherry pie! A good cherry pie recipe that you'll want to make year round is hard to come by, until now!

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A buttery homemade crust, rich and flavorful cherry filling. You can't go wrong!

Pair a slice of pie with vanilla icecream.

It's one of my favorite desserts!

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

For the Cherry Filling:

• 4 cups fresh or frozen cherries, pitted
• 3/4 cup granulated sugar (adjust to taste)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/4 teaspoon salt
• 1 tablespoon butter, cut into small pieces (for dotting)

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Directions

1. Make the Pie Crust:

• In a large bowl, combine flour, salt, and sugar.
• Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
• Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Cherry Filling:

• In a medium bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Toss until well mixed. Set aside to let the juices develop.

3. Roll Out the Dough:

• Preheat your oven to 425°F (220°C).
• On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Carefully transfer it to the pan and trim any excess overhang.
• Roll out the second disc for the lattice top.

4. Assemble the Pie:

• Pour the cherry filling into the pie crust and dot with small pieces of butter.
• Create the lattice top: Cut the rolled-out dough into strips (about 1-inch wide). Lay half of the strips vertically over the filling, then weave the remaining strips horizontally, alternating them to create a lattice pattern. Trim and crimp the edges to seal.

5. Bake the Pie:

• Brush the lattice top with the beaten egg and sprinkle with coarse sugar.
• Bake in the preheated oven for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

6. Cool and Serve:

• Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

What do you think?

Do you eat cherry pie alone or paired with whipped cream or icecream?