Cherry Pie

Tart cherries, a buttery double crust, and a full cooling period make a classic lattice pie with neat, sliceable wedges.

405 min

8 slices

Golden lattice sour cherry pie with a clean slice showing its glossy red filling.

Ingredients

2 1/2 cups all-purpose flour

1 1/4 tsp fine salt

1 cup unsalted butter, cold and cut into small cubes

6 tbsp ice water

6 cups pitted sour cherries

1 to 1 1/4 cups granulated sugar, depending on tartness

1 tbsp fresh lemon juice

1/4 tsp almond extract

1 large egg, beaten

Equipment

Large mixing bowl · Pastry blender · Rolling pin · 9-inch pie plate · Rimmed baking sheet · Wire cooling rack · Pastry brush

Use the center as the cue

Wait for slow, thick bubbles near the center; color at the rim alone does not show that the cherry filling has thickened.

Slice at room temperature

After the filling has cooled and settled, serve the pie at room temperature for cleaner wedges and a flaky crust.

Mix the pastry

01. Heat the oven to 425 F with a rack in the lower third for a crisp base.

02. Whisk flour with 1 tsp salt, cut in cold butter, and add ice water gradually until the dough holds when squeezed.

03. Divide into two disks, making the base disk larger, wrap, and chill 30 minutes so the butter firms.

Fill the crust

04. Toss cherries with 1 cup sugar, using up to 1 1/4 cups for sharply tart fruit, lemon, almond, salt, and 1/4 cup cornstarch; substitute 3 tbsp instant tapioca for a clear, glossy filling. Stand 15 minutes.

05. Roll the base into a 12-inch round, fit it into a 9-inch plate without stretching, and add the fruit and bowl juices.

Lattice and bake

06. Weave and crimp the top, brush with beaten egg, then chill the assembled pie 15 minutes to firm the pastry.

07. Bake at 425 F for 20 minutes, until juices bubble at the lattice openings and the crust begins to color.

08. Reduce to 375 F and bake 40 minutes, tenting a dark rim, until thick bubbles break near the center.

Set before slicing

09. Cool completely on a rack for 4 hours so the hot juices thicken and the wedges hold their shape.