Prep time: 4HOURS HRS 30MINUTES MINS

Cook time: 1HOUR HR 5MINUTES MINS

Total time: 5HOURS HRS 35MINUTES MINS

4.50 stars (195 ratings)

INGREDIENTS

• Double crust 9-inch pie dough (see note for recipes)

For the cherry pie filing:

• 5 cups (794 to 850) pitted sweet, dark cherries – you'll start with around 2 pounds whole fruit (see note for sour pie cherries)

• 2 tablespoons fresh lemon juice, from 1-2 medium lemons

• ¼ teaspoon almond extract

• ¾ cup (163 g) granulated sugar

• ½ teaspoon coarse, kosher salt (use 1/4 teaspoon for table salt)

• ⅓ cup (43 g) tapioca starch/flour (see note)

• 1 tablespoon cornstarch

• 1 tablespoon butter

Egg wash:

• 1 egg yolk

• 2 teaspoons water

• 2 teaspoons cream or milk

INSTRUCTIONS 

• Roll out bottom pie crust according to pie dough recipe instructions and place in the bottom of a 9-inch pie plate (I use a glass pie plate). Trim edges leaving 1/4-inch excess from outer rim of pie plate. Refrigerate until filling is ready.

• For the filling, in a large bowl, combine the pitted cherries, lemon juice, almond extract, sugar, salt, tapioca starch and cornstarch. Mix until well combined. Set aside.

• Roll out top crust to 10-inch diameter and cut into 10-12 strips (I like to cut thicker 3/4- to 1-inch strips).

• Scoop cherry pie filling evenly into refrigerated bottom crust, scraping out all the sugar and liquid. Dot the top with 1 tablespoon butter (pinched or cut into small pieces).

• Weave strips on top of the filling for a lattice crust (see above pictures in post for how-to). Trim lattice strips evenly with bottom crust. Fold bottom crust up and over evenly with edge of pie plate and press/pinch to seal. Flute the edges of the pie crust.

• Refrigerate the pie for at least 30 minutes or up to 1 hour to make sure the top crust is completely chilled.

• Preheat oven to 400 degrees F. For the egg wash, whisk together the egg yolk, water and cream/milk. Brush the mixture over the top pie crust.

• Place the pie on a parchment or foil-lined baking pan. Bake for 50-60 minutes until the crust is golden and the filling is bubbly and thickened (will thicken more as it cools). The exact time will depend on type of pie plate, thickness of crust, if pie was refrigerated, etc. {The pie will be soupy even after cooling if it doesn’t bake long enough, so err on the side of adding extra time – even up to 75 minutes total. Tent the top and sides of the pie loosely with foil to prevent the crust from over browning or burning.}

• Let the pie cool for 2-3 hours before serving (if it’s too warm, the filling will be soupy). The pie can be covered and kept at room temperature for 2-3 days.