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Perfect Fresh Cherry Pie Recipe Easy Homemade Rustic Favorite

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A rustic and easy homemade fresh cherry pie with a flaky buttery crust and a tart-sweet cherry filling, perfect for summer gatherings and simple enough for weeknight treats.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water, as needed
  • 5 cups fresh sweet cherries, pitted
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon almond extract (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon coarse sugar

Instructions

  1. In a large bowl, whisk together 2 1/2 cups flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Sprinkle 6 tablespoons of ice water over the mixture. Use a fork to mix gently until the dough starts to come together. Add more water, one tablespoon at a time, if needed—dough should hold when pressed but not be sticky.
  3. Divide dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. In a medium bowl, combine pitted cherries, sugar, cornstarch, lemon juice, almond extract, and cinnamon. Toss gently to coat all cherries. Let it sit while dough chills.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to your pie dish, letting the dough hang over edges slightly.
  6. Pour cherry filling into crust, spreading evenly. Dot the 1 tablespoon butter pieces over the cherries.
  7. Roll the second dough disc into a 12-inch circle. Place the top crust or lattice over the filling. Trim excess dough, leaving about 1/2 inch overhang. Fold edges under and crimp decoratively.
  8. Brush the top crust with beaten egg. Sprinkle coarse sugar generously for a sparkling finish.
  9. Place pie on a baking sheet to catch drips. Bake in a preheated 375°F (190°C) oven for 50-60 minutes until crust is golden brown and filling bubbly. Cover edges with foil halfway through if browning too fast.
  10. Let the pie cool at least 2 hours before slicing to allow the filling to set properly.

Notes

Keep ingredients cold for a flaky crust. Use cornstarch to thicken filling without gumminess. Cover crust edges with foil if browning too quickly. Let pie cool completely before slicing for neat slices. Gluten-free and dairy-free substitutions suggested in notes.

Nutrition

Keywords: cherry pie, fresh cherry pie, homemade pie, summer dessert, rustic pie, flaky crust, easy pie recipe

Find it online: https://lirafood.com/perfect-fresh-cherry-pie-recipe-easy-homemade-rustic-favorite/