Buttery Flaky Cherry Pie
Corn Starch & Lemon Juice
Koscher Salt & Sparkling Sugar
Old-Fashioned Cherry Pie
2 hr 50 mins
Roll out the top and bottom crust to an inch or two larger than your pie dish.
Place the cherries, sugar, cornstarch, lemon juice, and salt in a large pot and toss to coat.
Cook the cherry mixture over low heat until the juices have thickened and the filling is lightly simmering (approximately 5 minutes).
Transfer the filling to a heat-safe bowl, stir in the almond extract, and allow it to cool completely.
When the filling is completely cooled, spoon it into the chilled bottom crust, then dot the top with butter.
Arrange the strips over the filling in a lattice pattern.
Brush the top crust with egg wash and sprinkle with coarse sugar, if using.
Chill unbaked pie fo 15 minutes. Bake for 45 minutes at 425 F.
Buttery Flaky Perfect
Hi! I'm Allie!
When I find myself with a few free moments, I head straight for my kitchen! I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!