This homemade cherry pie has a flaky crust and sweet cherry filling. The perfect cherry dessert or holiday treat!
INGREDIENTS
SERVINGS: 8 SLICES– 2 pie crusts , homemade or store-bought– 5 cups (725 grams) pitted and halved fresh dark sweet cherrie– 2/3 cup (135 grams) granulated sugar– 3 tablespoons (21 grams) cornstarch (or cornflour)– 2 teaspoons fresh lemon juice– 1 teaspoon pure vanilla extract– 1 tablespoon (15 grams) butter , cut into small piece– 1 large egg– 1 tablespoon (15 ml) milk– Coarse sugar to sprinkle on top
INSTRUCTIONS
Lower third oven rack. Preheat oven to 425°F (218°C). Roll out one pie crust, gently fit it in a 9-inch pie plate, and trim the excess dough before refrigerating. Roll and cut lattice strips, decorations, or leave whole the second pie crust.
1
Stir the halved cherries, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl until coated. Remove the pie plate and crust from the fridge and add cherry pie filling. Spread butter on filling.
2
Use the second pie crust to decorate the top and edges (cut slits if leaving whole). Mix egg and milk in a small bowl. Brush pie crust top and edges with egg wash. Add coarse sugar if desired.
3
After 20 minutes at 425°F (218°C), lower the oven temperature to 375°F (180°C) and bake for 30–35 minutes until the crust is golden brown and the filling is bubbling.
4
Protect pie crust edges from overbrowning with foil or shield. Allow to cool on a wire rack, then slice and enjoy!