Description
A deliciously nostalgic cherry pie with a flaky crust and vibrant filling, perfect for any gathering.
Ingredients
Scale
- 2 cups fresh or frozen cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1 package pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the cherries, sugar, cornstarch, lemon juice, and vanilla in a medium saucepan. Cook over medium heat until boiling and thickened, stirring gently.
- Remove from heat and let it cool slightly.
- Roll out one pie crust and fit it into the bottom of a pie pan.
- Fill the crust with the cherry mixture and dot with butter.
- Roll out the second pie crust and lay it over the filling. Cut slits for steam to escape.
- Brush the top crust with egg wash for a golden finish.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let the pie cool before serving.
Notes
Store leftover pie in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 50mg