Fresh cherries shine in this Easy Cherry Pie recipe! Enrobed in a flaky, buttery crust and baked to perfection, this is what summer dreams are made of.
There’s nothing better than a freshly baked cherry pie, especially when it’s filled with juicy, ripe summer cherries. This pie is simple and stunning, baked in a flaky crust that can be made in advance. The warmth of the cinnamon is an unexpected twist on a summer pie, but it’s absolutely perfect with the tartness of the cherries.
Surprise your friends with an artful crust by cutting out shapes with a cookie cutter. Fold up the sides of the dough crostata-style and top with whatever shapes you like.
This heavenly recipe is courtesy of Kellie Hemmerly, of The Suburban Soapbox.
Ingredients for the crust:
- 2 ½ cups all purpose flour (plus some for rolling dough)
- 1 ¼ teaspoon Kosher salt2
- tablespoons granulated sugar
- 2 ½ sticks unsalted butter (cut into cubes and chilled)
- ¼ cup cold water
Ingredients for the filling:
- 4 cups fresh cherries (pitted)
- 1 cup granulated sugar
- ½ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 egg (lightly beaten)
- 2 tablespoons granulated sugar
Directions for the dough:
- Place the flour, salt, sugar and butter in a food processor.
- Pulse until the dough becomes crumbly with pea sized pieces of dough.
- Slowly add the water until the dough forms a ball.
- Remove the dough and divide into two pieces, one slightly larger than the other.
- Form each dough ball into a disk and wrap tightly with plastic wrap.
- Refrigerate for 6 hours or overnight.
Directions for the cherry pie:
- Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center.
- Remove dough from the refrigerator.
- In a large bowl, toss the cherries, sugar, cornstarch, lemon juice, cinnamon and nutmeg together to combine thoroughly. Set aside.
- On a lightly floured surface, roll out one dough disk to 1/4 inch thick. Transfer the dough to a pie plate and gently press into the plate to fit.
- Pour the cherries into the pie plate and fold the sides of the dough up over the cherries. Set aside.
- Roll out the second dough disk to 1/4 inch thick. Cut out shapes using a cookie cutter.
- Place the dough shapes over the top of the cherries being sure to overlap but still leaving a few open spaces to allow the steam to escape.
- Brush the top of the dough with egg and sprinkle with sugar.
- Bake the pie for 20 minutes at 400 degrees.
- Turn the heat down to 350 degrees and bake for an additional 30-40 minutes or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for 6 hours or overnight before serving.