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Cook: 55 minutes


Lovely cherry pie I made today!

  • homemade pie crust
  • 4 ½ cups halved pitted fresh cherries*
  • ⅔ cup (135 g) granulated sugar
  • ¼ cup (28 g) corn starch
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (it’s delicious!)
  • 1 tablespoon (14 g) cold unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 tablespoon (15 ml) milk
  • optional: coarse sugar for sprinkling on crust

Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. Refrigerate the filling before you need it. Keep everything cold, cold– always.

Make the filling:
In a large bowl, stir the cherries, sugar, corn starch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.
Preheat oven to 400°F (204°C).

Roll out the chilled pie dough:
On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

Arrange the lattice:
Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough – I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.
Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30 – 35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving.
This time allows the filling to thicken up.
Cover leftovers tightly and store in the refrigerator for up to 5 days.

Recipe and photo: Ashley Van Staden

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