Ingredients
For the pie crust :
315 grams (2 1/2 cups) all-purpose flour
1 teaspoon salt
12 grams (1 tablespoon) granulated sugar
230 grams (1 cup) unsalted butter chilled and cubed
6-8 tablespoons (90-120 ml) ice water
For the Cherry Filling:
600 grams (4 cups) fresh or frozen cherries, pitted
150 grams (3/4 cup) granulated sugar
30 grams (1/4 cup) cornstarch
15 ml (1 tablespoon) lemon juice
5 ml (1 teaspoon) vanilla extract
1 ml (1/4 teaspoon) almond extract (optional)
15 grams (1 tablespoon) unsalted butter, cubed
For Topping :
1 egg, beaten (for brushing)
12 grams (1 tablespoon) coarse sugar (optional, for sprinkling)
Execution
A Legacy in the Making: Pie dough is where it all begins, and for this one, simplicity is key. In a large bowl, mix the flour, salt, and sugar—basic ingredients, but when done right, they form the foundation of something extraordinary. Cut the cold butter into small cubes, working it into the flour until it forms crumbly pieces. Add ice water, a tablespoon at a time, until the dough just comes together. Shape it into two discs, wrap them up, and let them rest in the fridge. It’s not just dough—it’s the beginning of a family tradition.
Cherries That Sing: Fresh cherries always steal the show. After carefully pitting them (a bit of a messy but satisfying task), toss them into a saucepan with sugar, cornstarch, and lemon juice. Over medium heat, stir as the cherries release their juices and thicken into a deep, ruby-red filling. Add a splash of vanilla for warmth, and almond extract if you’re feeling bold. Let the mixture cool—it’s the soul of your pie, and it deserves patience.
Rolling into Perfection: With the dough chilled and rested, roll out the first disc on a floured surface. Not too thin, not too thick—just enough to fit snugly into your pie dish. Gently press it in, letting the edges overhang slightly. Pour in the cooled cherry filling, letting it settle evenly. Dot with small cubes of butter—it’s a little secret for extra richness.
Weave or Seal :Roll out the second dough disc for the top. If you’re feeling fancy, cut it into strips and weave them into a lattice, letting the cherries peek through. If simplicity is more your style, leave the dough whole, but don’t forget to cut a few slits to let steam escape. Crimp the edges to seal everything together—it’s the final touch of craftsmanship.
The Golden Finale: Brush the top crust or lattice generously with beaten egg for that golden, bakery-style finish. Sprinkle coarse sugar over the top—it’s the sparkle that turns a homemade pie into a masterpiece.
Bake and Wait: Preheat the oven to 375°F (190°C). Place the pie on a baking sheet (to catch any bubbling juices) and bake for 50-60 minutes. Your kitchen will soon smell like buttery crust and sweet cherries—a fragrance so inviting, it might draw neighbors to your door asking for a slice. Keep an eye on the crust—if the edges start to brown too quickly, gently cover them with aluminum foil to prevent burning. When the pie is golden brown, and the filling is bubbling through the slits or lattice, it’s ready to come out of the oven.
Let the pie cool on a wire rack for at least 2 hours. This waiting period is crucial—it allows the filling to set so each slice holds its shape. Yes, it’s hard to resist cutting in right away, but patience will reward you with the perfect slice of pie. Once cooled, serve with a scoop of vanilla ice cream or a dollop of whipped cream for that classic, comforting finish.
Additional tips
_Freeze the Butter: Use frozen butter for the dough—it ensures the crust turns out flaky and tender.
_Mix Sweet and Tart Cherries: Combining cherry varieties gives a balanced and flavorful filling.
_Protect the Edges: Cover the crust edges with foil halfway through baking to prevent over-browning.
_Cool Completely: Let the pie cool for at least 2 hours to ensure the filling sets and slices cleanly.
