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Cherry Pie

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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.
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