Description

This homemade cherry pie features a flaky, buttery crust made with a blend of all-purpose and almond flours, filled with sweet, juicy cherries tossed in cherry jam, sugar, and cornstarch for the perfect balance of tartness and sweetness. Finished with a rustic lattice or solid crust topped with a golden egg wash and a sprinkle of sugar, this classic dessert is baked to perfection and best enjoyed warm with ice cream.

Ingredients

Scale

Pie Crust

3⅓ cups all-purpose flour, plus extra for dusting
⅓ cup finely ground almond flour, plus 2 tbsp reserved
2 sticks cold butter
⅓ cup granulated sugar
2 egg yolks
¼ tsp salt
2 tbsp cold water

Filling

2 lbs sweet cherries, pitted
½ cup cherry jam
¼ cup granulated sugar, plus extra for sprinkling
2½ tbsp cornstarch
1 egg white, beaten (for brushing)

Instructions

Make the Pie Crust: Combine 3⅓ cups all-purpose flour, ⅓ cup ground almonds, cold butter, ⅓ cup sugar, and ¼ tsp salt in a food processor. Blend until the mixture resembles breadcrumbs. Beat 2 egg yolks with 2 tbsp cold water and drizzle into the food processor, blending again until dough clumps. Turn onto a work surface and knead briefly to form a smooth dough. Divide into two pucks, wrap, and refrigerate for 30 minutes.
Prepare the Filling: Toss the pitted cherries with cherry jam, ¼ cup sugar, and 2½ tbsp cornstarch until evenly coated with no dry patches.
Preheat Oven and Roll Dough: Preheat oven to 400°F (200°C) or gas mark 6. Dust a surface with flour and roll out one dough piece to fit a 9-10 inch pie dish or ovenproof skillet. Handle delicately and patch any cracks when transferring to the dish. Leave a slight overhang. Sprinkle the reserved 2 tbsp ground almonds over the base.
Assemble the Pie: Spoon the cherry filling evenly into the crust. Roll out the second dough piece to cover the pie. Brush the edges of the crust with beaten egg white. Place the rolled dough over the filling, poking a hole in the center for steam, or create a lattice by cutting dough strips and weaving them over the filling.
Finish the Crust: Press edges of the top and bottom dough together and trim excess. Crimp edges neatly or decorate with dough shapes using scraps and a piping nozzle. Attach decorations with egg wash. Brush entire pie with egg wash and sprinkle with sugar.
Bake the Pie: Bake for 55 minutes to 1 hour, checking after 40 minutes. If edges brown too quickly, shield with foil. The crust should be golden and the filling bubbling.
Cool Before Serving: Remove pie from oven and cool for 1 hour to set the filling. Serve warm with ice cream for the best experience.

Notes

Chilling the dough for 30 minutes is essential for easier handling but allow it to warm for 20 minutes if chilled longer to prevent cracking.
Use fresh sweet cherries for the best flavor; if unavailable, frozen can be used but ensure they are well-drained.
Protect the crust edges with foil if browning too quickly during baking.
Letting the pie cool before slicing helps the filling set and reduces runniness.
You can customize the top crust with a solid lid or a decorative lattice pattern.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cherry pie, homemade cherry pie, fruit pie, dessert, baking, pie crust, lattice pie top