Homemade Baked Cherry Pie Recipe

There’s nothing quite like the comforting aroma of a freshly baked cherry pie wafting through the kitchen, signaling that summer’s sweetness has been captured in a delicious dessert. This Homemade Baked Cherry Pie is a timeless classic that showcases juicy, tart cherries nestled in a flaky, buttery crust. Perfect for family gatherings, celebrations, or simply a cozy night in, this pie is sure to impress. With its vibrant color and mouthwatering flavor, each slice brings a taste of nostalgia and warmth. Let’s roll up our sleeves and create this delightful treat that will make any weekend feel special!

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and diced
• 6 to 8 tablespoons ice water

For the Cherry Filling:

• 4 cups fresh or frozen cherries (pitted)
• 1 cup granulated sugar (adjust based on cherry sweetness)
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/4 teaspoon salt
• 1 tablespoon butter, cut into small pieces (for topping)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions

1. Prepare the Pie Crust:
   • In a large bowl, mix the flour, salt, and sugar together.
   • Add the chilled, diced butter. Using a pastry cutter or your fingers, mix 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 balls, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Cherry Filling:
   • In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.
   • Cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool slightly.
3. Assemble the Pie:
   • Preheat your oven to 425°F (220°C).
   • Roll out one disc of dough on a floured surface to fit your pie pan. Place the crust in the pie pan and trim any excess hanging over the edges.
   • Pour the cherry filling into the crust and dot with small pieces of butter.
   • Roll out the second disc of dough and place it over the filling. You can create a lattice pattern or simply cover the pie. Trim and crimp the edges to seal.
   • In a small bowl, whisk together the egg and milk to create an egg wash. Brush the mixture over the crust for a golden finish.
4. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   • If the edges start to brown too quickly, cover them with aluminum foil.
5. Cool and Serve:
   • Once baked, remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set.
   • Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or whipped cream.