Printable recipe cardNatashas Kitchen
Cherry Pie
Original source
Natashas Kitchen on YouTubeA classic homemade cherry pie filled with sweet cherries and baked beneath a golden lattice crust.
A classic homemade cherry pie filled with sweet cherries and baked beneath a golden lattice crust.
Total time
1 hr 45 min
Yield
8
Ingredients
10
Steps
15
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Ingredients
- 6 cups pitted sweet cherries (about 2 1/4 to 2 1/2 lb)
- 1 tablespoon fresh lemon juice
- 3/4 cup sugar (use 1 cup for sour cherries)
- 5 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cold and diced
- 1 recipe double pie crust
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon coarse sugar
Method
- Stir the lemon juice into the pitted cherries.
- Whisk together the sugar, cornstarch and cinnamon in a separate bowl.
- Gently stir the sugar mixture into the cherries until evenly coated.
- Roll one pie crust into a 13-inch circle and fit it into a 9-inch pie dish, leaving about a 1-inch overhang.
- Pour the cherry filling into the crust and spread it evenly.
- Dot the filling with the diced cold butter.
- Roll the second pie crust into a 12-inch circle and cut it into about ten 1-inch-wide strips.
- Arrange five strips across the filling, then weave the remaining strips in the opposite direction to form a lattice.
- Fold the excess dough over the edges and crimp or scallop the crust.
- Preheat the oven to 425°F (220°C) and chill the assembled pie for 15 minutes.
- Whisk together the egg and milk or water, then brush the mixture over the lattice crust.
- Sprinkle the crust with the coarse sugar.
- Bake in the lower third of the oven at 425°F (220°C) for 25 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for about 30 to 35 minutes, until the crust is golden and the filling is bubbling.
- Cool the pie for at least 3 hours before slicing so the filling can set.
