Ingredients
Scale
- 2 foolproof all-butter pie crust
- 2 pounds cherries pitted (fresh or frozen)
- 3 Tablespoons cornstarch
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 Tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter cut into small cubes
- 1 large egg
- 2 teaspoons water
- 2 Tablespoons sparkling sugar optional
Instructions
- Prepare and refrigerate one batch of foolproof all-butter pie crust.
- Remove the dough from the fridge 10 minutes before rolling to prevent cracking. Flour a rolling pin and work surface, then roll out the dough from the center.
- Roll the dough until it is 3 inches larger than the pie pan, achieving a thickness of 1/8 to 1/4 inch.
- Fold the dough in half, place it in the buttered pie pan, and unfold it gently, ensuring it fits without gaps.
- Trim the dough overhang to 1 and 1/2 inches using kitchen scissors and cover the crust with plastic wrap.
- Refrigerate for at least 1 hour or up to 48 hours, or freeze for up to 2 months.
Notes
Using fresh cherries gives the best flavor, but frozen can be a convenient alternative.
Ensure the dough is not overworked to maintain a flaky texture.
Optional sparkling sugar can add a nice finish before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.