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.
- Take the dough out of the fridge 10 minutes before rolling to avoid cracking. Lightly flour your rolling pin and work surface.
- Roll the dough from the center outward, turning it a quarter turn after each roll. Use flour as needed to prevent sticking. Roll until the dough is 3 inches larger than the pan and 1/8 to 1/4 inch thick.
- Fold the dough in half and place it in the buttered pie pan. Unfold and fit it into the pan, ensuring no gaps.
- Trim the dough overhang to 1 and 1/2 inches from the rim of the pan.
- Cover the crust with plastic wrap and refrigerate for at least 1 hour, or freeze for up to 2 months.
Notes
Ensure your pie crust is cold before rolling to prevent cracking.
Using fresh cherries gives the best flavor, but frozen works well too.
For a sweeter taste, increase the sugar slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.