Sweet Cherry Pie

Sweet Cherry Pie with Toasted Almonds

Please click on the link below to go to Sally’s Baking Addiction website where you can get recipe in full detail

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Here’s how to make a classic fresh cherry pie completely from scratch. Add a little sprinkle of toasted almonds to amp up the flavor!

Ingredients:

  • http://sallysbakingaddiction.com/2015/07/01/baking-basics-homemade-buttery-flaky-pie-crust/
  • 4 cups halved pitted fresh cherries
  • 1/2 cup fresh raspberries or sliced strawberries
  • 1/2 cup – 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • optional: 1/4 teaspoon Almond extract
  • 1 Tablespoon cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten with 1 Tablespoon milk
  • 1/3 cup sliced almonds
  • optional: coarse sugar for garnish

Directions:

  1. The crust: http://sallysbakingaddiction.com/2015/07/01/baking-basics-homemade-buttery-flaky-pie-crust/
  2. Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  3. Preheat oven to 400°F
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired.
  6. Brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with almonds and a little coarse sugar, if using.
  7. Place the pie onto a baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes. After the first 20 minutes, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Additional Notes:

  1. Pre-pitting and slicing, this is a little under 2 lbs of fresh cherries. Measure 4 cups after slicing in half. Use sour or sweet cherries, just adjust the sugar according to the sweetness of them. I use sweet cherries in their peak season and 2/3 cup of granulated sugar.
  2. The very small amount of an additional fruit like raspberries or sliced strawberries helps to “fill in the gaps” between all the rounded cherry halves. Try it!