The Best Cherry Pie
Cherry pie is a classic American dessert known for its flaky crust and sweet, tart filling made from cherries. The filling is typically made by combining fresh or canned cherries with sugar, flour, and sometimes a hint of lemon juice or almond extract for flavor. The pie is often served warm with a scoop of vanilla ice cream or a dollop of whipped cream, making it a delightful treat enjoyed year-round, but especially popular during summer months when cherries are in season.
Equipment
- mixing bowls
- measuring cups
- measuring spoons
- Pie dish
- Large spoons
- pastry brush
- cooling rack
- pie weights for blind baking (pre baking the crust)
Ingredients
- 2 pie custs store bought or homemade
- 2 20 oz cans of cherries (pitted)
- 1 cup granulated sugar
- ¼ cup cornstarch ¼
- ½ cup water
- ¼ teaspoon almond extract
- 1 tablespoon lemon juice
- 2 tablespoon unsalted butter
- 1 egg beaten
- 1 teaspoon turbinado sugar optional
Instructions
- Preheat the oven to 425 degrees F
- In a medium saucepan, combine the sugar and cornstarch. Gradually add in the water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
- Remove the saucepan from the heat and stir in the almond extract, lemon juice, and butter until the butter melts.
- Gently fold in the cherries until well coated with the sauce.
- Lightly spray a pie dish with baking spray and line with one of the pie crusts.
- Pour the cherry filling into the pie crust.
- Cover the filling with the second pie crust, sealing the edges and cutting an x shape slit on the top center to allow the steam to escape.Gently brush on the egg wash making sure to cover the entire crust and sprinkle with sugar.
- Place the pie on a baking sheet to catch any drippings and bake in a preheated oven for about 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven, place it on the cooling rack for at least 2 hours before serving. Enjoy!!
