Traditional Cherry Pie

Traditional cherry pie is a double-crust pie filled with tart cherries in a glossy, lightly thickened filling. The crust is flaky and golden, the filling jammy but not runny, and the contrast between them is what makes this pie work.

Ingredients for Traditional Cherry Pie

All-purpose flour forms the structure of both crust and filling thickener. Butter in the dough creates flakiness, while salt seasons it and balances sweetness. Ice water hydrates the flour just enough to bind without toughening the dough. Sour cherries (canned or frozen) are the heart of the pie, tart and bright. Granulated sugar sweetens the filling without overpowering the cherry flavor. Lemon juice sharpens the filling and keeps it from tasting flat. Cornstarch thickens the cherry juices so the filling sets and slices clean. Almond extract deepens the cherry flavor with a subtle nutty note. Egg in the wash gives the crust its golden shine.

Why This Traditional Cherry Pie Works

The crust is made with cold butter cut into the flour so the pieces stay separate as they bake. This creates pockets of steam that puff the dough into a flaky, tender crust. The dough rests in the refrigerator before rolling and again after assembling so the gluten relaxes and the butter stays cold, preventing shrinking and toughness.

The filling uses cornstarch to absorb the cherry juices without making them gluey or opaque. The filling bakes for 50 minutes at 375°F (190°C), long enough for the juices to thicken and the crust to turn deep golden. The pie rests for at least 4 hours before slicing so the filling can set completely, otherwise it will run when you cut into it.

Mistakes To Avoid

Overworking the dough makes the crust tough and dense instead of tender and flaky. Mix the flour and butter only until the mixture looks like coarse sand with pea-sized pieces still visible, then add water and stir just until the dough comes together. Overmixing develops gluten, which makes the dough chewy.

Skipping the rest periods shrinks the crust as it bakes and makes it tough. Refrigerate the dough for at least 30 minutes before rolling, and refrigerate the assembled pie for at least 15 minutes before baking. Cold dough stays in shape and produces a flakier crust.

Using too much cornstarch makes the filling gluey and starchy instead of jammy. Two tablespoons is enough to thicken the cherry juices without overwhelming the flavor. Taste a spoonful of cooled filling before baking; if it tastes starchy, you have added too much.

Cutting the pie too soon releases all the filling onto the plate. Let the pie cool for at least 4 hours at room temperature so the cornstarch sets completely. A warm pie will cut into a puddle. A cool pie holds its shape.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 teaspoon salt
• 10 tablespoons (142 grams) cold unsalted butter, cut into cubes
• 4 to 5 tablespoons ice water
• 5 cups (about 28 ounces) canned sour cherries in water, drained and blotted dry
• 3/4 cup (150 grams) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon almond extract
• 1 large egg, beaten with 1 tablespoon water for egg wash

Step-by-step Instructions

1. Mix 1 1/2 cups flour and 1/2 teaspoon salt in a bowl. Add 10 tablespoons cold butter cubes and cut them in with a pastry cutter or fork until the mixture looks like coarse sand with pea-sized pieces still visible, about 3 minutes.
2. Add 4 tablespoons ice water and stir with a fork until the dough just comes together in a shaggy mass. If it is still dry, add 1 more tablespoon water. Do not overmix.
3. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4. Mix 5 cups drained cherries, 3/4 cup sugar, 2 tablespoons cornstarch, 2 tablespoons lemon juice, and 1/4 teaspoon almond extract in a bowl until the sugar and cornstarch are evenly distributed.
5. Roll one dough disk to a 12-inch round on a floured surface and fit it into a 9-inch pie dish, letting the overhang drape over the edge. Pour the cherry filling into the crust. Roll the second dough disk to a 10-inch round and lay it over the filling. Fold the edges under and crimp with a fork to seal. Cut 4 small slits in the top to vent steam.
6. Refrigerate the assembled pie for at least 15 minutes. Heat the oven to 375°F (190°C).
7. Place the pie on a baking sheet and brush the crust with the egg wash. Bake on the lowest oven rack for 50 minutes, until the crust is deep golden brown and the filling bubbles slightly at the vents.
8. Cool the pie at room temperature for at least 4 hours so the filling sets completely before slicing.