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Cherry Pie with Flaky Crust Recipe
Ben Carraoli

Cherry Pie with Flaky Crust Recipe

I still remember the first time I baked this Cherry Pie with Flaky Crust. I had just come back with a basket of ripe cherries, and my kitchen instantly filled with the most comforting aroma. Watching the buttery crust turn golden while the cherry filling bubbled underneath felt incredibly satisfying.
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Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 5 cups fresh or frozen cherries pitted – Fresh cherries provide the best texture and flavor, but frozen cherries work well if fully thawed and drained.
  • 1 cup granulated sugar – Sweetens the cherries and creates a syrupy glossy filling.
  • 1/4 cup cornstarch – Thickens the filling so it sets nicely once baked.
  • 1 tablespoon lemon juice – Brightens the cherry flavor and balances sweetness.
  • 1/2 teaspoon almond extract – Enhances the cherry flavor with a subtle nutty aroma.
  • 1/4 teaspoon salt – Balances sweetness and deepens overall flavor.
  • 2 pie crusts homemade or store-bought – A flaky, buttery crust is key to a perfect pie.
  • 1 egg beaten – Brushed on top for a golden, glossy crust.
  • 2 tablespoons coarse sugar – Adds sparkle and a slight crunch to the crust.

Method
 

  1. I start by rolling out one pie crust and gently pressing it into the pie dish. I trim off any excess dough and make sure the crust sits evenly along the sides.
  2. In a large bowl, I mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt. I stir until the cherries are fully coated and the mixture looks glossy.
  3. I pour the cherry filling into the prepared crust. Then I roll out the second crust, cut it into strips, and weave them over the filling to form a lattice top.
  4. I brush the lattice crust with beaten egg and sprinkle coarse sugar over the top. This creates a golden, bakery-style finish once baked.
  5. I bake the pie in a preheated oven at 400°F (200°C) for 45–50 minutes. The crust should be golden and the filling bubbling through the lattice.
  6. After baking, I let the pie cool on a rack for at least 2 hours. This allows the filling to set properly for clean slices.

Notes

  • I always keep the dough cold to achieve the flakiest crust.
  • If the crust browns too quickly, I loosely cover the edges with foil.
  • I let the pie cool fully before slicing to prevent a runny filling.
  • I like mixing sweet and tart cherries for a deeper flavor.