This Sweet Cherry Pie is a classic dessert that feels like a warm hug from Grandma. It features juicy cherries in a flaky crust that’s just irresistible!
Baking this pie always brings back sweet memories. I love serving it warm with a scoop of ice cream on top—talk about a crowd-pleaser! 🍒
Key Ingredients & Substitutions
Cherries: Fresh sweet cherries are the star here, giving that delicious fruity flavor. If you can’t find fresh ones, frozen sweet cherries work just as well. Just be sure to thaw and drain them before using.
Butter: Using unsalted butter is my go-to for better control over the pie’s salt level. If you’re in a pinch, you can substitute with shortening for a flakier crust, but I prefer the rich flavor of butter.
Almond Extract: This is optional, but it adds a lovely depth to the cherry flavor. If you don’t have it, vanilla extract can be a nice substitute. I often use both for a richer taste!
Egg Wash: Brushing the crust with a beaten egg gives it that golden, shiny finish. If you’re avoiding eggs, a milk or cream wash works too for a nice color.
How Do I Make the Perfect Lattice Crust?
The lattice crust can seem tricky, but with a few tips, you’ll nail it! First, roll out the second dough disk on a floured surface. Cut dough into strips about 1 inch wide with a sharp knife or pizza cutter.
- Start with vertical strips across the filling, leaving small gaps between them.
- Then, take horizontal strips and weave them over and under the vertical strips, alternating as you go.
- Once it’s all woven together, trim and crimp the edges. This gives the pie a nice finish!
Practice makes perfect, and if it doesn’t look perfect, that’s okay! It’ll still taste amazing.
Easy Grandma’s Sweet Cherry Pie
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 tsp salt
- 1 tsp sugar
- 6 to 8 tbsp ice water
For the Filling:
- 6 cups fresh or frozen sweet cherries, pitted
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp almond extract (optional)
- 1/4 tsp salt
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (for sprinkling)
How Much Time Will You Need?
This delicious pie takes about 20 minutes to prepare and an additional 1 hour and 15 minutes for baking. Allow at least 2 hours for cooling. So, set aside about 3 hours total for this sweet treat to be ready!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, mix together the flour, sugar, and salt. Then, cut in the cold butter using a pastry blender or your fingers until it looks like coarse crumbs. Gradually add in the ice water, mixing just until the dough comes together. Split the dough into two disks, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes to chill.
2. Make the Filling:
In another large bowl, combine the pitted cherries with the sugar, cornstarch, lemon juice, almond extract (if you’re using it), and salt. Toss everything together so the cherries are well coated in the sugary mixture—that’s where the flavor comes from!
3. Assemble the Pie:
Preheat your oven to 400°F (200°C). Roll out one disk of dough on a lightly floured surface until it’s big enough to fit your 9-inch pie dish. Place the rolled-out crust in the dish and trim the excess, leaving a little overhang. Pour the cherry filling into the crust evenly.
4. Create the Lattice Topping:
Roll out the second disk of dough and cut it into strips about one inch wide. Place half of the strips over the cherry filling horizontally, leaving gaps between them. Then, weave the remaining strips vertically over them to create a crisscross pattern. Once it’s all set, trim and crimp the edges to seal the pie. It doesn’t have to be perfect; it’s all about that homemade charm!
5. Brush and Bake:
Brush the top of the crust with the beaten egg and sprinkle sugar over it for extra sweetness. Place the pie on a baking sheet to catch any juices that may spill over during baking. Bake at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
6. Cool and Serve:
Once baked, let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set nicely. Serve your cherry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream on top for a delicious finish!
Enjoy your homemade Easy Grandma’s Sweet Cherry Pie! 🍒
FAQ for Easy Grandma’s Sweet Cherry Pie
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Frozen cherries work perfectly in this recipe. Just make sure to thaw and drain them well before making the filling to prevent excess moisture.
How Do I Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge for up to 3 days. You can also cover it with plastic wrap. To reheat, warm it in the oven at 350°F (175°C) until heated through.
Can I Make the Pie Crust Ahead of Time?
Yes! You can prepare the pie crust in advance. After making the dough, wrap it tightly in plastic and store it in the fridge for up to 3 days, or freeze it for up to 2 months. Just remember to thaw it overnight in the fridge before using.
What Should I Serve With Cherry Pie?
This pie is delicious on its own, but for an extra treat, serve it warm with a scoop of vanilla ice cream or some whipped cream. It’s a classic combination that everyone loves!
