Cherry pie is as American as it gets, a summer favorite and a Fourth of July tradition. A golden lattice top shows off the glossy, jewel-red filling, and the right amount of cornstarch means clean slices instead of a runny mess. Serve it à la mode, with a scoop of vanilla ice cream.
- Servings: 8
- Prep time: 30 minutes
- Bake time: 1 hour
- Cooling time: 3 hours
- Total time: 4 hours 30 minutes
Ingredients
- 2 refrigerated pie crusts (or homemade double crust)
- 5 cups (about 2 lb / 900 g) pitted cherries, fresh or frozen (thawed and drained)
- 3/4 cup (150 g) sugar (1 cup if using sour cherries)
- 1/4 cup (30 g) cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- Pinch of salt
- 1 tablespoon butter, cut into small pieces
- 1 egg beaten with 1 tablespoon milk, and coarse sugar, for the top
Instructions
- Preheat the oven to 400°F (200°C) with a baking sheet on the lower rack to catch drips.
- Line the pan. Fit one crust into a 9-inch pie plate and refrigerate while you make the filling.
- Make the filling. In a bowl, toss the cherries with the sugar, cornstarch, lemon juice, almond extract and salt. Let sit 10 minutes.
- Fill. Pour the filling into the crust and dot with butter.
- Make the lattice. Cut the second crust into 1-inch strips. Weave them over the filling in a crisscross pattern, trim, and crimp the edges to seal. Brush with the egg wash and sprinkle with coarse sugar.
- Bake. Bake 20 minutes at 400°F, then lower to 375°F (190°C) and bake 35 to 40 minutes more, until the crust is deep golden and the filling bubbles thickly in the center. Cover the edges with foil if they brown too fast.
- Cool completely. Let the pie cool at least 3 hours so the filling sets before slicing.
Tips
- Wait for the bubbles: the filling only thickens once it bubbles in the center. Pull it too early and it’ll be runny.
- No lattice? Use a full top crust and cut a few vents for steam.
- Storage: keeps 2 days at room temperature, loosely covered, or 4 days in the fridge.
Leer esta receta en español: Pie de Cerezas Clásico con Enrejado
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