Ingredients
Scale
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- ½ cup vegetable shortening, cold
- 6–8 tablespoons ice water
- For the Filling:
- 6 cups fresh or frozen cherries, pitted
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon almond extract
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons lemon juice
Instructions
- Prepare the pie crust by whisking together flour and salt, then cutting in cold butter and shortening. Gradually add ice water and mix until the dough comes together. Refrigerate for at least 30 minutes.
- Make the cherry filling by combining pitted cherries, sugar, and cornstarch in a saucepan. Cook until thick, then stir in almond extract and lemon juice.
- Assemble the pie by rolling out one disk of dough, transferring it to a pie plate, and pouring in the cherry filling. Dot the top with butter.
- Top and bake your pie with a lattice crust or solid crust with slits. Bake at 375°F (190°C) for 45-50 minutes until golden brown and bubbly.
Notes
- Keep your ingredients cold for a flaky crust.
- Avoid overmixing the dough to keep it tender.
- Refrigerate the dough to prevent shrinkage during baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg