Perfect Flaky Cherry Pie

• 5 cups fresh cherries pitted (approximately 1.5 lbs), see note 1
• 2/3 cup granulated sugar
• 1 large lemon (for 1-1/2 tablespoons juice)
• 1/8 teaspoon salt
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract optional, but highly recommended for enhanced flavor

• 2 homemade pie crusts (or your favorite store-bought)
• 1 large egg plus 1 tablespoon milk (for egg wash)
• 2 tablespoons coarse sparkling sugar

• Prepare the Pie Crusts: For the flakiest results, prepare your homemade pie crusts the day before. This allows the dough to chill thoroughly, which is essential for a tender, flaky texture. Follow my pie crust recipe and ensure they are well-chilled before proceeding.
• Cook the Cherries: Thoroughly wash and dry your fresh cherries. Remove all stems and pits. For ideal texture, cut half of the pitted cherries in half and the remaining half into quarters. Place the prepared cherries into a medium pot along with the granulated sugar and lemon juice. Cook this mixture over medium heat for 3–5 minutes, stirring occasionally, until the cherries begin to soften slightly and release their juices. Using a slotted spoon, carefully transfer the cherries to a large bowl, leaving the delicious cherry juices in the pot on the stovetop.
• Thicken the Filling: In a separate small bowl, combine the cornstarch. Ladle out 2 tablespoons of the hot cherry juice from the pot and whisk it into the cornstarch until you have a smooth, lump-free slurry. Gradually pour this cornstarch mixture back into the pot with the remaining cherry juice, whisking constantly to prevent any lumps from forming. Continue to cook, whisking continuously, over medium heat until the mixture thickens significantly and becomes glossy, usually about 3-5 minutes. Pour the thickened juice over the reserved cherries in the large bowl and gently toss to ensure all cherries are evenly coated. Stir in the unsalted butter until it is completely melted and incorporated. Finally, add the vanilla extract and almond extract (if using) and stir to combine. Refrigerate the filling while you prepare the pie crusts; it should be thoroughly cold before it goes into the base crust to prevent a soggy bottom.
• Assemble the Pie: Lightly grease a 9-inch pie pan with cooking spray. On a lightly floured surface, roll out one of your chilled pie crusts into a 12-inch circle. Carefully fit this crust into the prepared pie pan. Spoon in the completely cooled cherry filling, spreading it evenly. Preheat your oven to 400°F (200°C). Roll out the second pie crust and cut it into 1/2-inch wide strips. Arrange these strips over the filling in a beautiful lattice pattern (see note 2 for detailed instructions). Once the lattice is formed, seal the edges of the top and bottom crusts together and crimp them decoratively as desired.
• Bake the Pie: In a small bowl, whisk together the large egg and 1 tablespoon of milk to create an egg wash. Lightly brush this egg wash over the entire top crust of the pie, then generously sprinkle with the coarse sparkling sugar. Place the pie in the preheated 400°F (200°C) oven and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30-40 minutes. The pie is done when the top crust is deeply golden brown and the cherry juices are bubbling vigorously through the lattice or cracks for at least 5 minutes. If the edges of the crust start to brown too quickly, cover them loosely with a pie crust shield or strips of aluminum foil after about 30 minutes of total baking time.
• Cool and Serve: Once baked, transfer the hot cherry pie to a wire rack and let it cool for at least 3-4 hours before attempting to slice it. This prolonged cooling time is absolutely crucial, as the filling needs to fully set as it cools. Cutting into the pie too early will result in a runny, disappointing slice. Once completely cooled and set, slice and serve your magnificent cherry pie. Leftovers can be covered and refrigerated to be enjoyed the next day.

Note 2: Crafting a Beautiful Lattice Crust
A lattice crust not only looks impressive but also allows steam to escape, preventing a soggy top crust. To create one, roll out your second pie dough into an even circle, then cut it into uniform strips, about 1/2-inch wide. Lay half of these strips across the pie in one direction, spacing them evenly. Next, gently fold back every other strip about halfway. Take one of the remaining strips and lay it perpendicular to the folded strips, close to the edge. Unfold the original strips over the new one. Now, fold back the *other* set of alternating strips and lay down another perpendicular strip. Continue this weaving process, alternating which strips you fold back, until you’ve created a beautiful crisscross pattern over the entire pie. Once the lattice is complete, trim any dough that overhangs the pie dish, then firmly press the edges of the top and bottom crusts together to seal. For a decorative finish, you can crimp the edges by pinching them with your fingers or pressing down with the tines of a fork.

Storage: Keeping Your Pie Fresh
For any leftover cherry pie, cover it loosely and store it in the refrigerator for up to 5 days. If you wish to freeze your pie, ensure it is fully baked and completely cooled. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil, and it will keep well in the freezer for up to 3 months. To reheat, you can warm individual slices in a moderate oven (around 300°F/150°C) until gently warmed through, or simply enjoy them cold straight from the fridge for a refreshing dessert.

Nutrition Information