Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
- 5 cups fresh Bing cherries, pitted
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp almond extract
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C). In a bowl, mix flour, salt, and sugar. Cut in cold butter until pea-sized. Add ice water 1 tbsp at a time until dough just holds together. Divide in half, flatten into discs, wrap in plastic, chill 1 hour.
- Meanwhile, combine cherries, sugar, cornstarch, lemon juice, and almond extract in a bowl. Let sit 15 minutes.
- Roll out bottom crust and line a 9” pie dish. Add cherry filling. Roll out top crust; cut vent slits or lattice. Place over filling. Crimp edges.
- Brush top with egg wash and sprinkle with coarse sugar. Bake 40 minutes. Reduce heat to 350°F (175°C) and bake 20–25 more minutes until golden and bubbling.
- Cool completely before slicing. Serve warm or at room temperature.
Notes
- For extra richness, add 1/4 tsp cinnamon to the cherry filling.
- If cherries are very sweet, reduce sugar by 1–2 tbsp.
- Best served the day of baking but keeps well, covered, at room temperature for 2 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 298 Kcal
- Sugar: 24g
- Sodium: 156mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 38mg
