Juicy Cherry Pie Recipe with Flaky Crust – Pure Heaven!

cherries

🥗Healthier: frozen cherries

💰Cheaper: canned cherries

Canned cherries can be more affordable and accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a different flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust increases fiber content.

In a food processor, combine 1 and 1/2 cups of all-purpose flour, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of vanilla extract.

Add 8 tablespoons of cold cubed butter and pulse until the mixture looks like coarse crumbs with some small chunks of butter.

Add 1 tablespoon of vodka and 2 to 3 tablespoons of ice cold water, pulsing until the dough holds together.

Turn the dough out onto a working surface, press it into a flat round disc, wrap in plastic wrap, and chill in the fridge for at least an hour.

In a large saucepan, add 7 cups of pitted cherries and 3/4 cup of sugar, along with a pinch of salt, 1/2 teaspoon of almond extract, and 1 tablespoon of lemon juice.

Heat the mixture on medium, stirring occasionally until the cherries release their juice.

In a small bowl, mix 1/4 cup of water with 1/3 cup of cornstarch until smooth, then set aside.

Once the cherries start bubbling, add the cornstarch mixture and stir until it thickens, about 8 to 10 minutes.

Set the filling aside to cool, then transfer it to the fridge to chill completely.

Roll out the chilled dough on a floured surface, then fit it into a 9-inch pie dish, trimming excess dough with a knife and scissors.

Fold the edges of the crust under and shape them for a wavy edge, then poke holes in the bottom with a fork.

Place the pie dish in the fridge while the filling chills.

Roll out the excess dough into a thin sheet and cut about 10 strips using a pizza cutter, measuring 1 and 1/2 inches wide.

Pour the chilled cherry filling into the crust and arrange the strips over the top in a lattice pattern.

Trim any excess dough and press the ends of the strips into the bottom crust to seal.

Brush the top crust with 1 beaten egg and sprinkle with raw sugar.

Place the pie on a baking sheet and bake in a preheated oven at 400°F for 20 minutes, then reduce to 350°F and bake for another 25 to 30 minutes.

Let the pie cool at room temperature for at least 2 to 3 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens