Cherry Pie
All American Cherry Pie! A homemade flaky all-butter pastry filled with juicy, sweet-tart cherries, enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream!
Servings: 8
Ingredients
PASTRY:
- 1 recipe All-Butter Pie Crust (Makes two 9-inch pie crusts)
PIE FILLING:
- 2 lbs. sour cherries pitted
- 1 1/8 c. granulated sugar plus more for sprinkling
- 3 1/2 T. cornstarch
- 1 T. butter
- 1/4 tsp. almond extract
- 1 egg white lightly beaten
Instructions
- Preheat the oven to 400 degrees.
- In a saucepan, combine cherries, sugar and cornstarch, let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract.
- Pour filling into an un-baked 9-inch pie shell. Cover with top crust, cut away excess dough, seal and flute edges. Make several small slits in the top to allow steam to escape OR make a lattice top. Lightly brush with egg white and sprinkle with sugar.
- Bake pie for 40 to 50 minutes, or until the filling is bubbly and the crust is golden brown. You may need to cover with foil, if the crust browns too quickly. Cool pie on a wire rack.
- Enjoy warm or cold with a scoop of vanilla ice cream!
Notes
Cook’s Note: Use fresh sour cherries or canned. Do not use canned cherry pie filling.
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