Cherry pie tastes like the holidays AND warm weather! Made with a flaky crust and tart and sweet cherries that have been baked and softened, this homemade cherry pie is so pretty (and tasty) it could be in a magazine!
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/cherry-pie/ 🖨️
• 2 prepared pie crusts
• 4 cups cherries fresh, pitted
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• Pinch salt
• 1 egg lightly beaten
• 1 tablespoon sugar
1️⃣ In a large mixing bowl, toss together cherries and 1 cup sugar. Add cornstarch, lemon juice, cinnamon, nutmeg and salt and mix to combine. Place in refrigerator for atleast 30 minutes to chill.
Pie Crust Preparation and Assembly:
1️⃣ Preheat oven to 425 degrees Fahrenheit.
2️⃣ Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices.
3️⃣ Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ Prepare your lattice crust by rolling the remaining half of the dough into a 13×10″ rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.
5️⃣ Lay 4 of the lattice strips on top of the cherry mixture, giving even spacing between.
6️⃣ Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife.
7️⃣ Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
8️⃣ Brush crust with the beaten egg and sprinkle with sugar.
9️⃣ Bake in the preheated oven for 25 minutes and then reduce the temperature to 375 degrees and cook 30-35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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