Description
Celebrate the 4th of July with this classic homemade cherry pie featuring a flaky double crust and a sweet-tart cherry filling. Perfect for summer gatherings, this pie combines juicy tart cherries with a hint of almond and vanilla, all baked to golden perfection.
Ingredients
Scale
Pie Crust
- 1/4 cup ice water
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup salted butter (cold, 1 stick)
- 6 tablespoons Crisco
- 1/2 large egg (beaten)
Cherry Filling
- 3 (14.5-oz) cans tart cherries (about 4 cups, drained)
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 cup quick-cooking tapioca
- 1/4 teaspoon almond extract
- 3/4 teaspoon vanilla extract
- 2 tablespoons salted butter (cut into chunks)
Topping
- Milk (for brushing the crust)
- 1 tablespoon coarse sugar
Instructions
- Prepare the pie crust dough: In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Cut in the cold salted butter and Crisco using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing gently, until the dough just comes together. Add the beaten half egg and combine gently. Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Make the cherry filling: In a large bowl, drain the tart cherries and mix with sugar, salt, and quick-cooking tapioca. Stir in the almond and vanilla extracts to enhance the flavor. Let the mixture sit while the dough chills, allowing the tapioca to absorb some of the cherry liquid.
- Roll out the crust: On a lightly floured surface, roll one dough disc into a 12-inch circle to fit a 9-inch pie plate. Transfer the dough to the pie plate, gently pressing it into place. Trim any excess crust from the edges.
- Assemble the pie: Pour the cherry filling into the prepared crust and dot with the 2 tablespoons of salted butter chunks. Roll out the second dough disc into another 12-inch circle and place it over the filling. Trim, seal, and flute the edges to secure the top and bottom crusts. Cut small slits or decorative vents on the top crust to allow steam to escape.
- Finish and bake: Brush the top crust with milk to promote browning and sprinkle evenly with the coarse sugar for a sparkling finish. Preheat the oven to 425°F (220°C). Bake the pie at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 30 more minutes or until the crust is golden brown and filling is bubbling.
- Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing and serving.
Notes
- Use cold butter and Crisco to ensure a flaky crust.
- The beaten half egg helps bind the dough but keep the dough cold.
- Quick-cooking tapioca thickens the cherry filling without graininess.
- Allow the pie to cool fully for better slicing and filling set.
- Optional: Serve with vanilla ice cream or whipped cream for an extra treat.
