Cherry Pie Recipe
Montmorency tart cherries, sweet filling, flaky crust
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Ingredients
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Pie Crust
Method
Preparation
- 1
Make the Pie Crust
In a large bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
- 2
Prepare the Cherry Filling
In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed and let sit for about 15 minutes.
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Roll Out the Dough
On a floured surface, roll out one disk of dough to fit your pie dish. Transfer it to the dish and fill with the cherry mixture.
- 5
Top the Pie
Roll out the second disk of dough and place it over the filling. Cut slits in the top for steam to escape. Trim and crimp the edges to seal.
- 6
Bake
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes, or until the crust is golden and the filling is bubbly.
- 7
Cool and Serve
Let the pie cool for at least 2 hours before serving to allow the filling to set.
