Who can resist a classic cherry pie with its golden, flaky crust and sweet-tart cherry filling? This homemade pastry recipe will take your pie to the next level. Whether you're a beginner or an experienced baker, you'll love how simple yet rewarding this recipe is. The rich, buttery crust pairs perfectly with juicy cherries, making it a treat that is ideal for any occasion.
Prepare the dough. In a large bowl, mix the flour, sugar, and salt. Add cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, and mix until the dough starts to come together. Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the cherry filling. In a large saucepan, combine cherries, sugar, cornstarch, lemon juice, and both extracts. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and let cool.
Assemble the pie. Preheat the oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish, leaving a little overhang. Pour the cooled cherry filling into the crust, spreading it out evenly. Dot the filling with butter pieces.
Top the pie. Roll out the second disc of dough and place it over the filling. Trim the edges and crimp the crusts together. Cut a few slits in the top to let steam escape. Brush the top with the beaten egg and sprinkle sugar on top.
Bake. Place the pie on a baking sheet and bake for 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with aluminum foil.
Cool. Allow the pie to cool for at least 2 hours before slicing and serving. This helps the filling set properly.
For an extra flaky crust, keep all your ingredients as cold as possible, especially the butter and water. If using frozen cherries, make sure to thaw and drain them first to avoid a watery filling. Adding a pinch of cinnamon to the cherry filling can enhance the flavor. Let the pie cool completely before cutting to avoid a runny filling.