Ingredients
Scale
- 6 cups fresh cherries (pitted)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 and 1/2 cups all-purpose flour
- 1 cup unsalted butter (cold & cubed)
- 1/4 cup cold water
- 1 large egg (for egg wash)
- 1 tablespoon granulated sugar (for topping)
Instructions
- Prepare the cherry filling by simmering pitted cherries with lemon juice, vanilla, sugar, cornstarch, and salt for about 10 minutes until thickened. Let cool.
- Preheat the oven to 425°F and butter a 9-inch pie plate.
- Make the pie crust by mixing flour and sugar, cutting in butter until crumbly. Add cold water and knead gently.
- Chill the dough for at least 30 minutes before rolling out into two discs.
- Place one disc in the pie plate, fill with cherry mixture, then cover with the second disc. Seal edges and cut slits on top for ventilation.
- Brush with egg wash and sprinkle with sugar before baking for about 30 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (151g)
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg