Dining & Wine

Plain Ol’ Cherry Pie

May 24, 2024

An old-fashioned plain cherry pie is a classic dessert with a flaky crust and a sweet-tart cherry filling. Here’s a traditional recipe for you:


For the Crust (makes two 9-inch pie crusts):

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, chilled and cut into small pieces
  • 6-8 tablespoons ice water

For the Filling:

  • 4 cups fresh or frozen sour cherries, pitted
  • 1 to 1 1/4 cups sugar (adjust based on sweetness preference and tartness of cherries)
  • 1/4 cup cornstarch
  • 1/4 teaspoon almond extract (optional)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, cut into small pieces

For the Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon milk


Preparing the Crust:

  1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar.
  2. Cut in Butter: Add the chilled butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Divide the dough into two equal parts, form each part into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preparing the Filling:

  1. Prepare Cherries: If using fresh cherries, pit them. If using frozen cherries, thaw and drain them.
  2. Mix Filling Ingredients: In a large bowl, combine the cherries, sugar, cornstarch, almond extract (if using), vanilla extract, and lemon juice. Stir until well combined.

Assembling the Pie:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie pan, allowing the excess to hang over the edges.
  3. Add Filling: Pour the cherry filling into the crust, dot with the small pieces of butter.
  4. Top Crust: Roll out the second disk of dough into another 12-inch circle. Place it over the cherry filling. Trim the excess dough from the edges and crimp or flute the edges to seal.
  5. Cut Slits: Cut a few slits in the top crust to allow steam to escape.

Egg Wash and Baking:

  1. Prepare Egg Wash: In a small bowl, whisk together the beaten egg and milk.
  2. Brush Crust: Brush the egg wash over the top crust.
  3. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Cooling and Serving:

  1. Cool: Allow the pie to cool completely on a wire rack before serving. This helps the filling to set.

Enjoy your homemade old-fashioned cherry pie!


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