Amazing Cherry Pie: 1 cafe-style slice

Oh, that perfect slice of cherry pie. You know the one – the kind you see in those charming cafes, with a deep red, glossy filling that holds its shape, nestled under a beautifully woven lattice crust that’s golden and impossibly flaky. For years, baking a cherry pie often felt like a gamble to me. I’d end up with a runny mess (hello, oven cleanup!) or a crust that just wouldn’t cooperate. But honestly, it’s all about a few simple tricks! I remember when I first started my baking journey, feeling totally intimidated by pie crust. My corporate job had me convinced I wasn’t a “kitchen person” at all. But discovering the simple joy of creating something truly delicious, like this classic cherry pie, changed everything. It’s amazing how much peace you can find in the kitchen, and this recipe is a perfect example of how we can bring that cafe-quality magic right into our own homes, no stress required.

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Why You’ll Love This Classic Cherry Pie Recipe

Honestly, this cherry pie is a game-changer! You’re going to adore it because:

• It gives you that gorgeous, cafe-quality look and taste right in your own kitchen.
• The filling gets wonderfully thick and jammy – no frustrating runniness here!
• You get that irresistible buttery, flaky lattice crust we all dream about.
• It’s just perfect for holidays, special dinners, or honestly, just because!
• And the best part? It works beautifully with fresh or frozen cherries, making it a year-round favorite.

Ingredients for Your Perfect Cherry Pie

Okay, let’s talk ingredients! The secret to this amazing cherry pie really comes down to using good quality stuff. It doesn’t have to be complicated, but using the right things makes all the difference, trust me. We want that big, delicious flavor we talked about, right? So here’s what you’ll need to gather up:

• 2 ½ cups all-purpose flour (for that classic pie crust)
• 1 teaspoon salt (essential for flavor and crust texture!)
• 1 cup (that’s 2 sticks) cold unsalted butter, cut into nice ½-inch cubes. Keep it COLD!
• ½ cup ice water (ice water is key for a flaky crust, really!)
• 1 (3-pound) bag fresh or frozen pitted cherries (we’ll get to how to use both!)
• ¾ cup granulated sugar (for that perfect sweet-tart balance)
• ¼ cup cornstarch (this is our secret weapon for preventing runniness!)
• 1 tablespoon lemon juice (brightens everything up!)
• ½ teaspoon almond extract (just a hint adds something special)
• 1 large egg, beaten (this is for our beautiful shiny lattice)
• 1 tablespoon granulated sugar (a little sprinkle on top for sparkle!)

Crafting the Perfect Cherry Pie Crust

Okay, let’s tackle the crust! I know pie crust can seem a bit daunting, but trust me, it’s honestly one of the most rewarding parts of making a great cherry pie. The key, and I cannot stress this enough, is to keep everything COLD. Cold butter, cold water – that’s what gives us those lovely flaky layers. Don’t be afraid to get your hands in there; it’s part of the process! We’re aiming for a crust that’s tender, buttery, and oh-so-perfect for holding all that delicious cherry filling. It’s a little bit of patience, but the payoff is absolutely worth it for this classic cherry pie.

Making the Cherry Pie Dough

So, grab your biggest bowl! We’ll whisk together the flour and salt first. Then, it’s time for the cold butter. I like to cut it in with a pastry blender, but super cold fingertips work just fine too! You want it to look like coarse crumbs with some little pea-sized butter bits still hanging out – those are our friends, they make the crust flaky! Now, start adding that ice water, just a tablespoon at a time, mixing until the dough *just* starts to come together. Don’t overmix it! Then, split it into two disks, wrap ’em up tight, and let them chill in the fridge for at least an hour. This chilling step is super important – it lets the gluten relax and makes the dough easier to work with.

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Preparing the Thick Cherry Filling

Alright, now for the heart of our glorious cherry pie – the filling! This is where we achieve that luscious, jammy texture that just oozes out when you slice into it. The magic happens when we combine the juicy cherries (we’ll talk fresh vs. frozen in a sec!), sugar, and a little cornstarch. Cornstarch is our secret weapon, seriously! It thickens everything up beautifully, ensuring you get a wonderfully thick cherry filling that holds its shape like a dream. A splash of lemon juice brightens all those cherry flavors, and just a hint of almond extract? Oh, it adds this subtle, sophisticated something that really elevates the whole experience. This is what makes our homemade cherry pie stand out!

Fresh vs. Frozen Cherries for Your Cherry Pie

Now, about those cherries: fresh ones are fantastic when they’re in season, bringing that bright, vibrant flavor. Just make sure they’re pitted! If you’re using fresh cherries for your cherry pie, give them a gentle rinse. If you’re using frozen, don’t thaw them first! Seriously, just toss them straight into the bowl. Frozen cherries release their liquid as they bake, and since we’ve got that cornstarch and the sugar to help, they turn into this gorgeous, syrupy filling without any extra fuss. It’s a total lifesaver for a year-round classic cherry pie!

Assembling Your Lattice Cherry Pie

Okay, it’s time to bring it all together and create that beautiful showstopper: your lattice cherry pie! With our dough chilled and our luscious cherry filling ready, we’re just a few steps away from baking perfection. First, grab one of those chilled dough disks. Lightly flour your surface and roll it out into a nice 12-inch circle. It doesn’t have to be absolutely perfect, but try to get it even. Carefully drape it into your 9-inch pie plate. You want enough dough to go up the sides. Trim off any excess and then crimp those edges – whatever way feels good to you! Now, spoon that glorious thick cherry filling into the crust, making sure it’s spread out evenly.

Creating the Perfect Lattice

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Now for the fun part – building that gorgeous lattice! Roll out your second disk of dough. You want to cut it into strips, aiming for about ½-inch wide. You can use a pastry wheel or a sharp knife for this. Start laying those strips over your cherry filling, alternating direction to create that classic woven look. Don’t worry if a few strips break or if it’s not perfectly symmetrical; that’s part of its homemade charm! Just press the ends of the strips down onto the bottom crust to seal them. It really makes your cherry pie look so professional and pretty!</p

Baking Your Classic Cherry Pie

Alright, our masterpiece is assembled and looking beautiful! Now comes the moment of truth: getting this classic cherry pie into the oven. Make sure your oven is fully preheated to 400°F (200°C) before you slide that pie in. We start hot to get that crust golden and the filling bubbly. Bake it for about 20 minutes, then we’ll gently lower the temperature to 375°F (190°C) for another 30-35 minutes. How do you know it’s done? Look for a crust that’s a gorgeous golden brown, and you should see the filling bubbling up through those lattice openings. If you notice the crust edges getting a little *too* dark, just grab some foil and tent it loosely over the pie. It’s a simple trick that saves the day!

Cooling and Serving Your Cherry Pie

Okay, this is probably the hardest part, but you absolutely HAVE to let your beautiful cherry pie cool completely before you even *think* about slicing into it. I know, I know, the smell alone is torture! But seriously, this cooling time (plan for at least 3 to 4 hours on a wire rack) is crucial. It’s when that thick, jammy filling actually sets up properly. If you cut it too soon, it’ll all just ooze out, and you won’t get those perfect, sliceable pieces you’ve worked so hard for. Once it’s cooled and set, though? Oh boy, it’s heavenly. A scoop of creamy vanilla ice cream or a dollop of freshly whipped cream makes this classic cherry pie pure bliss!

Tips for a Perfect Cherry Pie Every Time

You know, making a perfect cherry pie is totally achievable for everyone, no matter if you’re a total beginner or just looking for that extra something. It’s all about a few smart tricks and remembering that kitchen confidence we talked about! Keeping your ingredients cold for the crust is a big one – it really makes that butter do its magic and create flaky layers. And for that flavor boost? Don’t skip that little splash of almond extract; it adds such a wonderful nuance to the cherry flavor. A lot of people worry about a soggy bottom crust, but we handle that with our thick filling and making sure the pie bakes properly. These little things really help make this classic cherry pie shine!

Making Your Cherry Pie Ahead for Holidays

If you’re planning for holidays or just want to get a head start, this cherry pie recipe is fantastic for making ahead! You can totally make the pie dough up to two days in advance; just keep it wrapped tightly in the fridge. On the day of, you can assemble the whole pie and bake it a few hours before serving. It’s important to let it cool completely. Or, if you want to get *really* ahead, you can bake the whole pie a day before. Just store it loosely covered at room temperature for up to two days, or pop it in the fridge for a bit longer if needed. It’s so convenient and still tastes amazing!

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Frequently Asked Questions about Cherry Pie

Nutritional Information for Classic Cherry Pie

Baking up this delicious classic cherry pie is so rewarding! Just a quick note, though: the nutritional info below is an estimate per slice. It can totally vary based on the exact ingredients you use and how big your slices are, but it gives you a general idea!

Share Your Cherry Pie Creations!

I’d absolutely LOVE to see your beautiful lattice cherry pies! When you try this recipe, please let me know how it turned out in the comments below, or even better, share a photo on social media and tag me! Your feedback and seeing your creations honestly makes my entire day.

Classic Cherry Pie with Lattice Crust

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Bake a cafe-style cherry pie with a thick, non-runny filling and a buttery lattice crust. This recipe uses fresh cherries and a hint of almond extract for a delicious holiday dessert.

• Author: purejoyalex
• Prep Time: 45 min
• Cook Time: 55 min
• Total Time: 100 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
• ½ cup ice water
• 1 (3-pound) bag fresh or frozen pitted cherries
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon almond extract
• 1 large egg, beaten
• 1 tablespoon granulated sugar

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Instructions

1. Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat.
3. Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
4. Pour the cherry filling into the pie crust.
5. Roll out the second disk of dough. Cut into ½-inch strips and arrange them in a lattice pattern over the filling. Trim and press the ends of the strips onto the bottom crust.
6. Brush the lattice with the beaten egg and sprinkle with the remaining tablespoon of sugar.
7. Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent the pie loosely with foil.
8. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

• For a thicker filling, use ⅓ cup cornstarch.
• If using frozen cherries, do not thaw them before using.
• You can make the pie dough up to 2 days in advance and store it in the refrigerator.
• This pie can be made ahead and stored at room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 60mg