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There's nothing better than a freshly baked pie, especially when it's filled with juicy, ripe summer cherries. Enrobed in a flaky, buttery crust and baked to perfection, this cherry pie recipe is the stuff of dreams.
Cherry pie may be a classic American dish, but it's believed to have originated in the 1500s in England when it was presented to Queen Elizabeth I. English colonizers brought pies and cherry trees when they arrived in North America, although the cherries were different than what we know today. During this time, the tradition of not eating the crust (or pie casing) was maintained, but at the time of the American Revolution, between 1775 and 1783, pie fans began enjoying the flaky crust that encased this delicious dessert. And we're so glad they did!
MORE: Almost Everything You Need to Know About Cherries
This cherry pie recipe uses the classic lattice design, making the crust almost as appealing as the mouthwatering cherry mixture inside.
SERVINGS
- Pie plate
- Food processor
- For the crust
- 2 ½ cups all-purpose flour (plus some for rolling dough)
- 1 ¼ teaspoons kosher salt
- 2 tablespoons granulated sugar
- 2 ½ sticks unsalted butter (cut into cubes and chilled)
- 14 cup cold water
- For the filling
- 4 cups cherries (pitted, fresh)
- 1 cup granulated sugar
- 12 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg
- 1 egg (lightly beaten)
- 2 tablespoons granulated sugar
- For the crust
- Add the flour, salt, sugar, and butter to a food processor. Pulse until the dough becomes crumbly with pea-sized pieces of dough.
- Slowly add the water until the dough forms a ball.
- Remove the dough and divide into two pieces, one slightly larger than the other.
- Form each dough ball into a disk and wrap tightly with plastic wrap.
- Refrigerate for 6 hours or overnight.
- For the pie
- Preheat oven to 400˚ F and position one oven rack on the bottom and one in the center.
- Remove dough from the refrigerator.
On a lightly floured surface, roll out one dough disk to 1/4-inch thick. Transfer the dough to a pie plate and gently press it into the plate, leaving any excess dough hanging over the edge for crimping later.
- In a large bowl, toss the cherries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg together to combine thoroughly.
Pour the cherry mix into the pie plate and fold the sides of the dough up over the cherries. Set aside.
- Roll out second pie dough disk to an 11-inch circle. Cut the dough into 11 1/2-inch strips.
- Place 6 of the strips vertically on the pie. Weave the other 5 strips horizontally between the vertical strips to form a lattice. Trim any extra pieces and fold over the edges of the crust and crimp.
- Brush the top of the dough with the beaten egg and sprinkle with sugar.
- Bake the pie for 20 minutes.
- Turn the heat down to 350˚ F and bake for an additional 30-40 minutes or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for 6 hours or overnight before serving.
