Ingredients:
For the pie crust:
– 2 ½ cups all-purpose flour (or gluten-free flour)
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 cup unsalted butter, cold and cubed
– 6 tablespoons ice water
For the cherry filling:
– 4 cups fresh or frozen cherries, pitted
– ¾ cup granulated sugar
– 2 tablespoons cornstarch or flour
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract (optional)
– ½ teaspoon cinnamon (optional)
– 2 tablespoons butter, cut into small pieces
For topping (optional):
– 1 egg, beaten (for egg wash)
– 1 tablespoon sugar for sprinkling
Directions:
Prepare the crust:
In a large bowl, mix flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the filling:
In a large bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Let sit for 10 minutes.
Assemble the pie:
Preheat the oven to 375°F (190°C). Roll out one dough disc and fit it into a 9-inch pie pan. Pour the cherry filling into the crust and dot with butter.
Roll out the second dough disc and place it over the filling. Trim and crimp the edges, then cut slits on top for ventilation. Brush with egg wash and sprinkle with sugar if desired.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 30 minutes before slicing.
Serve warm with vanilla ice cream or whipped cream. Enjoy your classic cherry pie.
