cherry pie

• Prep Time: 30–40 minutes

• Cook Time: 50–60 minutes

• Cooling Time: 2–3 hours (important for slicing cleanly)

• Total Time: About 3.5 to 4 hours

 Intensity Level: Moderate

This recipe is ideal for intermediate bakers. It involves preparing a fruit filling, rolling out pastry dough, and baking. If you’re using pre-made crust, the intensity drops to beginner-friendly. The result? A pie that looks and tastes like it came from a professional bakery.

 Ingredients

 For the Pie Crust (makes a double crust)

• 2½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tablespoons ice water

Shortcut: You can use two store-bought 9-inch pie crusts if you prefer.

 For the Cherry Pie Filling

• 4 cups pitted tart cherries (fresh or frozen, thawed and drained)

• 1 cup granulated sugar (adjust based on tartness of cherries)

• 1/4 cup cornstarch

• 1 tablespoon lemon juice

• 1/2 teaspoon almond extract

• 1/4 teaspoon salt

 For Assembly

• 1 egg (for egg wash)

• 1 tablespoon milk or cream

• 1 tablespoon coarse sugar (optional, for sprinkling)

 Equipment Needed

• 9-inch pie dish

• Rolling pin

• Mixing bowls

• Saucepan

• Pastry brush

• Knife or pastry cutter (for lattice top)

• Cooling rack

 Step-by-Step Instructions

 Step 1: Make the Pie Dough (If using homemade)

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Add the cold butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together.

4. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Tip: You can make the dough up to 2 days ahead.

 Step 2: Prepare the Cherry Filling

1. In a medium saucepan, combine cherries, sugar, lemon juice, salt, and cornstarch.

2. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy, about 10 minutes.

3. Remove from heat and stir in almond extract. Let the filling cool to room temperature (important to prevent a soggy crust).

 Step 3: Roll Out the Dough

1. Preheat the oven to 400°F (200°C).

2. On a lightly floured surface, roll out one disc of dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim any overhang to 1 inch.

3. Roll out the second disc into another 12-inch circle for the top crust. You can keep it whole or cut it into strips for a lattice pattern.

 Step 4: Assemble the Pie

1. Pour the cooled cherry filling into the bottom crust.

2. Top with the second crust or create a lattice by weaving dough strips over the filling.

3. Trim, fold, and crimp the edges to seal.

4. In a small bowl, whisk the egg and milk together and brush over the crust.

5. Sprinkle with coarse sugar for extra crunch and sparkle (optional).

6. Cut a few slits in the top crust if not using a lattice to allow steam to escape.

 Step 5: Bake

1. Place the pie on a baking sheet (to catch any drips).

2. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 30–40 minutes.

3. The pie is done when the filling is bubbling and the crust is golden brown.

Tip: If the edges brown too quickly, cover them with foil or a pie shield.

 Step 6: Cool and Serve

• Let the pie cool on a wire rack for 2 to 3 hours before slicing. This allows the filling to set properly.

• Serve on its own or with vanilla ice cream, whipped cream, or a drizzle of cherry syrup.

Storage Tips

• Room Temperature: Keep loosely covered for 1 day.

• Refrigerator: Store tightly wrapped for up to 4–5 days.

• Freezer: Freeze baked and cooled pie for up to 3 months. Thaw overnight in the fridge and reheat in the oven before serving.

 Nutritional Information (Per Slice, based on 8 servings)

Note: Nutrition may vary based on crust type and cherry variety.