Description
A tender all-butter crust cradles sweet-tart fresh cherries with a golden lattice topping. Balanced sweetness, vibrant fruit flavor, and aromatic hints of vanilla and almond extract make this classic dessert a standout.
Ingredients
Homemade or refrigerated all-butter pie crust (2 discs)
4½ cups fresh pitted cherries
⅔ cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
½ tsp almond extract
1 tbsp cold unsalted butter (or coconut oil)
1 egg + 1 tbsp milk (egg wash)
Coarse sugar (optional)
Instructions
Chill pie crust dough for at least 2 hours
Roll first dough disc into a 12-inch circle on floured surface
Fit into a 9-inch tart pan, trimming edges
In a bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract
Dot filling with cold butter or coconut oil
Roll second crust into a lattice pattern (optional) or drape as top crust
Apply egg wash and sprinkle with coarse sugar
Bake at 375°F (190°C) for 35–45 minutes until golden and filling bubbles
Cool 30 minutes before serving
Notes
Adjust sugar to cherry sweetness: use ½ cup for ripe cherries or 1 cup for tart varieties
Substitute cornstarch with arrowroot powder for gluten-free
cold butter ensures crisp crust; use frozen cherries (thawed and drained) if unavailable
Store in airtight container at room temperature for 2 days or refrigerate for 5 days
- Prep Time: 45
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg