Classic Cherry Pie

• 2 cups fresh or frozen cherries, pitted
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 pie crust (store-bought or homemade), for bottom
• 1 pie crust (store-bought or homemade), for top
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, mix cherries, sugar, cornstarch, almond extract, and salt until combined.
3. 3 Roll out bottom crust and place in a 9-inch pie dish. Add cherry filling.
4. 4 Dot filling with butter. Roll out top crust, place over filling, and seal edges.
5. 5 Cut slits in the top crust for ventilation. Brush with egg wash.
6. 6 Bake for 50 minutes or until crust is golden brown.
7. 7 Let cool completely before slicing.

Nutrition

Tips

• For a lattice top, cut strips from the second pie crust and weave them over the filling.
• If using frozen cherries, thaw and drain before using.
• Ensure cherries reach an internal temperature of 160°F for food safety.
• Add a splash of lemon juice to brighten the cherry flavor.
• To prevent a soggy bottom, pre-bake the crust for 10 minutes before adding filling.

Storage

Store in the refrigerator for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge. Reheat slices in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a dollop of whipped cream.
• Enjoy with a cup of coffee or tea.
• Try it with a sprinkle of cinnamon sugar.

FAQ