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Baking & Dessert · Dessert

Cherry Pie

Chef Biscuit

A flaky homemade pie filled with sweet-tart cherries and baked until bubbling and golden.

Prep time
30 minutes
Cook time
50 minutes
Total time
1 hour 20 minutes
Servings
8 slices
Chef Biscuit presenting Cherry Pie

Ingredients

  • 2 refrigerated 9-inch pie crusts
  • 5 cups pitted fresh or frozen cherries (750 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup cornstarch (32 g)
  • 1 tbsp lemon juice (15 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 tsp almond extract
  • 1/4 tsp salt
  • 1 tbsp unsalted butter (14 g)
  • 1 large egg
  • 1 tbsp water (15 mL)
  • 1 tbsp coarse sugar, for topping

Directions

  1. Preheat the oven to 400°F (205°C). Place one pie crust into a 9-inch pie dish and gently press it against the bottom and sides.
  2. Add the cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt to a large bowl.
  3. Stir until the cherries are evenly coated, then let the filling sit for about 10 minutes.
  4. Pour the cherry filling into the prepared pie crust and spread it evenly. Cut the butter into small pieces and scatter them over the filling.
  5. Cut the second pie crust into long strips and arrange them over the cherries in a lattice pattern. Trim and crimp the edges of the crust.
  6. Whisk the egg and water together, then brush the egg wash over the lattice crust. Sprinkle the coarse sugar over the top.
  7. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 30–35 minutes, until the crust is golden brown and the cherry filling is bubbling.
  8. If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
  9. Remove the pie from the oven and let it cool for at least 3 hours so the filling can thicken before slicing.
  10. Slice and serve.