Ingredients for Classic Cherry Pie
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold unsalted butter
- 1/4 cup vegetable shortening
- 1/2 cup ice water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 6 cups fresh or frozen pitted sour cherries
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg (for egg wash)
- 1 tablespoon fresh lemon juice
- 1 tablespoon water or milk (for egg wash)
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How to Make Classic Cherry Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Gently toss to coat.
- Roll out the pie dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate.
- Pour the cherry filling into the pie crust.
- Roll out the remaining pie dough and either top the pie with a full crust, cut into strips for a lattice top, or use as a decorative edge.
- Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
114g
Fat
45g
Carbs
19g
