Cherry Pie

5 from 2 votes

This Cherry Pie Recipe with the lattice pie crust is the perfect way to use up fresh cherries! It tastes so much better than the canned pie filling and the almond extract is added to give it a little extra flavor!

Prep Time35

Cook Time1 20

Cool Time3

Total Time4 55

Servings: slices

Author: Miranda Couse

Ingredients

Pie

2 pie crusts homemade or store-bought
1 cup granulated sugar
⅓ cup cornstarch
4 cups pitted cherries roughly 75 to 80 cherries
1 tablespoon fresh lemon juice
½ teaspoon almond extract

Egg Wash

1 large egg
1 tablespoon water

Instructions

Pie

Preheat the oven to 400 degrees F.
Place the first crust on a lightly floured surface. Roll the dough out into a 12-inch circle.
Once your circle is rolled out, fold the dough in half, pick it up, and place it into a 9-inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
In a bowl, add the cornstarch and sugar. Stir until incorporated.
Add the cherries to a large bowl. You can slice them in half if you want, but I like to keep them whole.
Add the lemon juice and almond extract.
Pour the sugar and cornstarch mixture on top of the cherries and stir until evenly distributed.
Let the mixture sit for about 15 minutes to let the juices release from the juices.
While the cherry filling is resting, work on the top pie crust.
Roll the dough out into about a 12-inch circle on a lightly floured surface.
Cut 1-inch wide strips all the way across the circle with a pizza cutter.
Stir the cherry filling until coated with the sugar and cornstarch mixture again and then pour into the pie crust.

Egg Wash

In a small bowl, add the egg and water. Whisk until thoroughly combined.
Use a pastry brush and brush the egg wash on the edges of the pie crust.
Start placing strips of pie dough on the cherry filling. I always grab the longest pieces and place them in the middle to form a plus sign. Then I work my way outwards with the strips of pie crust interlacing the pieces.
To weave the pieces, fold every other piece of crust back and then lay the new strip on top of the remaining pieces. Unfold the strips and fold the ones that are now underneath the strip you just placed down. Repeat until the pie crust covers the top of the pie.
Gently press down the pieces on the edge of the crust and cut off any dough that hangs farther than ½ inch off the edge of the pie plate.
Fold the ½ inch overhang underneath the bottom crust and crimp the edges.
Place in the 400 degree F oven for 20 minutes and then reduce the temperature to 375 degrees F. Allow it to bake for an additional hour or until the filling appears thick as it bubbles around the lattice crust.
Remove from the oven and allow to cool completely. Slice and serve.
Cover with plastic wrap and store in the refrigerator.

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