Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories501.3 kcal (25%)
Total Fat23.8 g (34%)
Carbs69.2 g (27%)
Sugars34.7 g (39%)
Protein4.9 g (10%)
Sodium246.8 mg (12%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Filling
600gfresh cherries
or frozen, pitted
1 cupgranulated sugar
¼ cupcornstarch
15mlfresh lemon juice
2.5mlalmond extract
optional
Pie crust
Instructions
Step 1
In a large bowl, whisk together the flour and salt.
Step 2
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized or smaller.
Step 3
Gradually add the ice water, starting with 1/4 cup. Use a fork or your hands to mix the water into the flour mixture until the dough starts to come together. Add more water, 1 tablespoon at a time, if needed, until the dough holds together when squeezed but is not too wet or sticky.
Step 4
Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes before rolling out.
Step 5
Preheat your oven to 375°F (190°C).
Step 6
In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Stir until the cherries are coated with the mixture.
Step 7
Roll out one pie crust and line a 9-inch (23cm) pie dish with it. Trim any excess dough hanging over the edges.
Step 8
Gently transfer the rolled-out dough to your pie dish by carefully folding it in half or rolling it onto the rolling pin and unrolling it over the dish. Press the dough gently into the bottom and sides of the dish, making sure there are no air pockets.
Step 9
Pour the cherry filling into the pie crust, spreading it out evenly.
Step 10
Roll out the second pie crust and place it over the cherry filling. Trim any excess dough hanging over the edges.
Step 11
Press the edges of the top and bottom crusts together and crimp to seal. You can also create a decorative pattern by pressing the tines of a fork around the edges.
Step 12
Cut a few slits on the top crust to allow steam to escape during baking.
Step 13
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Step 14
Once baked, remove the pie from the oven and allow it to cool for at least 2 hours before serving. This will allow the filling to set.
Step 15
Serve slices of cherry pie on their own or with a scoop of vanilla ice cream or whipped cream if desired.
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