Is there anything that says summer quite like cherry pie?? Yeah, I didn't think so. It's a little sweet, a little tangy, and so so good!
- 1 Pie Crust
- 5-6 cups fresh cherries, pitted (substitute frozen cherries)
- 3/4 cup granulated sugar
- 1/2 cup Pie Filling Enhancer (substitute 1/4 cup cornstarch and 1/4 cup sugar)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 egg + 1 tablespoon milk for egg wash
- sparkling sugar for sprinkling (optional)
- Prepare the Pie Crust dough and place in the fridge to chill while you make the filling.
- In a large pot over medium-high heat, combine the cherries, sugar, pie filling enhancer, butter, vanilla, almond extract, cinnamon, and salt. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 10 minutes. Remove from the heat and set aside.
- Lightly flour your counter-top and roll out the pie dough to 1/4 inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and cut away any excess crust and crimp, curl, or decorate the edges however you like! Place the pie pan back in the fridge for 10 minutes.
- Roll out the top crust and cut into 1 inch wide strips (or keep it in one piece, you do you).
- Pour the cooled filling into the bottom crust and top with the strips in a lattice pattern. Place the pie back in the fridge to chill again while the oven is heating.
- Preheat the oven to 375 degrees.
- Lightly brush the top of the crust with egg wash and sprinkle with sparkling sugar if desired.
- Place the pie on a baking sheet (to prevent bubbling over into the oven) and bake at 375 for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
- For best results, let the pie cool completely and then chill for 1-2 hours to let the filling fully set.
- Serve with vanilla ice cream and enjoy!
You can make both the pie crust dough and filling ahead of time and store in the fridge for up to 3 days before assembling the pie!
Store pie covered in the fridge for up to 3 days.
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 415
- Sugar: 30.7g
- Sodium: 230mg
- Fat: 18.2g
- Saturated Fat: 9.3g
- Carbohydrates: 60.2g
- Fiber: 2.8g
- Protein: 4.6g
- Cholesterol: 31mg
Keywords: cherry pie, homemade pie crust, flaky pie crust, homemade cherry pie, fresh cherry pie, homemade pie recipes