It’s a timeless dessert for any occasion.
When it comes to homemade desserts, cherry pie is a classic.
The combo of sweet, tart cherries enveloped in a flaky piecrust is always a crowd-pleaser.
Credit: Andy Lyons
Learn how to make a cherry pie from scratch using just a handful of ingredients.
Don’t worry, we’re not even having youpit cherries.
Cherry Pie Ingredients
These are the ingredients you’ll need to make your homemade cherry pie.
For an easier approach, go for a basic double crust.
Cover the pie filling entirely and trim the top pastry 1/2 inch beyond the edge of the plate.
Fold the top under and use a fork to press and seal the edge.
Ingredients
Pastry for Double-Crust Pie
214cupsall-purpose flour
34tsp.salt
23cupshortening
Water
Cherry Pie Filling
2(14.5-oz.
Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork.
Push moistened dough to side of bowl.
Divide dough in half.
Form each half into a ball.
On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
Roll dough from center to edges into a 12-inch circle.
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate.
Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry even with the rim of the pie plate.
Roll out remaining pastry and cut into 1/2-inch-wide strips.
Reserve for topping the pie as directed.
Cherry Pie
Preheat oven to 375F.
In a medium saucepan combine sugar, cornstarch, and cinnamon.
Gradually stir in reserved cherry liquid.
Cook and stir over medium-high heat just until bubbly.
Remove from heat; stir in cherries, butter, and almond extract.
Transfer filling to the pastry-lined pie plate.
For the lattice top, place half of the pastry strips on the filling about 1 inch apart.
Fold every other strip back halfway.
Place a strip in the center of the pie across the unfolded strips already in place.
Unfold the folded strips and fold back other strips.
Place another strip across unfolded strips parallel to the first strip in the center.
Continue folding, unfolding, and adding strips of pastry until lattice covers filling.
Press ends of strips into bottom pastry rim.
Fold bottom pastry over strip ends; seal and crimp edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in the preheated oven for 35 minutes.
Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden.
Cool on a wire rack.
Test Kitchen Tip: Pie fillings can sometimes bubble and run over the edge.
2,000 calories a day is used for general nutrition advice.
