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Sweet Cherry Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Summer cherry pie with almond-infused sweet cherries, made effortlessly with fresh or frozen cherries for maximum flavor. Just a hint of almond extract enhances the cherry filling, allowing their natural sweetness to be the star.
Ingredients:
  • Pie dough for top and bottom 9 or 10-inch pie (see pie crust recipe )
  • 5 cups sweet cherries, pitted
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 6 tablespoons cornstarch
  • 2 teaspoons of butter, cut into small pieces
  • 1 large egg
  • Coarse sugar for sprinkling
Instructions:
  • Prepare the cherry filling by combining the pitted cherries, sugar, almond extract, lemon juice, and cornstarch in a large bowl. Mix until the cherries are evenly coated with the mixture.
  • Roll out the bottom crust on a floured surface to fit a 9- or 10-inch pie pan. Trim the edges to extend 1 inch beyond the pan's edge and refrigerate while rolling out the top crust.
  • Roll out the top crust to match the size of the bottom crust. If you prefer a lattice top, refer to the instructions for making a lattice pie crust for a beautiful and simple design.
  • Fill the pie plate with cherries lifted using a slotted spoon, leaving excess liquid behind. Add small dabs of butter on top and cover with the top crust. Trim and crimp the edges to seal.
  • Score the pie crust with several cuts to allow steam to escape while baking. Chill the pie for 30 minutes before placing it in the oven.
  • Heat your oven to 425°F.
  • For a glossy finish, beat one egg with a tablespoon of water or milk in a small bowl. Brush the top crust with the mixture using a pastry brush, then sprinkle with coarse sugar.
  • Bake the pie on the middle rack with a baking sheet below to catch drippings. Bake at 375°F for 15 minutes, then reduce heat to 350°F and continue baking for 45-55 minutes, until the crust is golden brown and the filling is thick and bubbly.
  • Let the pie cool down completely before enjoying: Cover it with plastic wrap and store at room temperature for 3 days or in the fridge for up to 5 days.

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