There’s nothing quite like the sweet-tart flavor of a classic cherry pie, making it a timeless dessert that evokes memories of summer gatherings and family traditions. With a flaky crust and a rich, juicy filling, this homemade cherry pie is sure to impress at any occasion.
Ingredients:
- I pie crust(you can find my pie crust recipe HERE)
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar (adjust based on sweetness)
- 1/4 cup tapioca flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon butter, diced (for dotting)
Instructions:
- Preheat your oven to 425°
- In a large bowl, combine the cherries, sugar, tapioca flour, lemon juice, vanilla extract, and almond extract (if using). Gently toss to coat the cherries evenly and let the mixture sit for about 10-15 minutes to allow the juices to develop.
- Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Place the crust in a buttered pie plate and fill it with the cherry mixture. Dot the filling with small pieces of butter.
- Roll out the second dough disc and slice into strips. Use the strips to lattice the top of the pie. Crimp the edges to seal. Use a basting brush to coat the top of the crust with milk or whisked egg yolk and sprinkle with sugar
- Cover the edges of the pie with a pie shield or aluminum foil and bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Aprile's Kitchen 