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Ingredients
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- 2 foolproof all-butter pie crust
- 2 pounds cherries pitted (fresh or frozen)
- 3 tablespoons cornstarch
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter cut into small cubes
- 1 large egg
- 2 teaspoons water
- 2 tablespoons sparkling sugar optional
Instructions
- Refrigerate one batch of all-butter pie crust before use.
- Remove dough from fridge 10 minutes prior to rolling to avoid cracking. Lightly flour your rolling pin and work surface.
- Place dough in the middle of the surface and roll outwards from the center, rotating the disc as needed, until it is 3 inches larger than the pie pan and 1/8" to 1/4" thick.
- Fold the dough in half and transfer to the buttered pie pan, then unfold and press down without stretching.
- Trim the dough overhang to 1 and 1/2 inches with kitchen scissors.
- Cover and refrigerate for at least 1 hour or up to 48 hours, or freeze for up to 2 months.
Notes
Use fresh cherries when in season for the best flavor.
The pie crust can be made ahead and frozen, ensuring a quick baking option later.
Sparkling sugar can be sprinkled on top for added texture and sparkle.
- Prep Time: 60 minutes
- Cook Time: 245 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg