Cherry Pie
This homemade cherry pie recipe is loaded with juicy sweet-tart cherries flavored with lemon and almond extract, then baked inside a flaky, buttery homemade lattice crust. Use fresh or frozen cherries for a classic fruit pie you can make all year long!
Servings: 8
Equipment
Ingredients
Instructions
- Preheat the oven to 400 ℉.
- Roll out half of the pie crust and place the bottom crust into the pie dish.
- Place all the filling ingredients in a pan and cook until the juices just start to release from the cherries.5 Cups Cherries, ½-¾ Cup Sugar, ½ Lemon, ⅛ teaspoon Almond Extract, 3 Tablespoons EZ Gel, 1 Pie Crust
- Pour the cherry filling into the bottom pie crust.
- Roll out the top crust and slice into strips. Weave the strips over the top of the cherry pie filling.
- Crimp the edges of the crust and brush with whisked egg and milk (water is fine) and sprinkle with sugar.1 Egg, 1 Tablespoon Milk, Sanding Sugar
- Bake for 20 minutes then lower the temperature to 375 ℉ and bake for another 35-40 minutes until the cherries are bubbling up through the lattice crust. Tent with foil to prevent over browning as needed.
- Allow to cool and then place in the fridge for 2-4 hours or up to overnight to set.
Notes
* Sour cherries are best and are called morello or amarelle, but are hard to find. We used Rainier but Bing work as well.
** You may need to add more or less sugar and thickener depending on how tart and juicy your fruit is.
Nutrition
Serving: 1slice | Calories: 218kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 101mg | Potassium: 225mg | Fiber: 2g | Sugar: 24g | Vitamin A: 88IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg