Background and History
Cherry Pie, a quintessential American dessert, has been cherished for generations. With roots tracing back to early European settlers who incorporated cherries into their pies, it became an iconic American treat. Popularized further by the song “American Pie,” this delightful dessert symbolizes the sweetness of tradition and the joy of indulgence.
2 (store-bought or homemade).
4 cups, pitted.
1 tablespoon, for dotting.
1, beaten (for egg wash).
For dusting (optional).
Approximately 1 hour 10 minutes
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare Cherry Filling
In a bowl, combine pitted cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Toss until cherries are evenly coated.
Roll Out Pie Crusts
Roll out one pie crust and place it in a 9-inch pie dish.
Pour the cherry filling into the crust.
Top with Second Crust
Roll out the second pie crust and place it over the cherry filling.
Trim excess crust and crimp the edges to seal the pie.
Cut slits or create a decorative pattern in the top crust to allow steam to escape during baking.
Optionally, brush the top crust with beaten egg for a golden finish.
Bake in the preheated oven for 45-50 minutes or until the crust is golden and the filling is bubbly.
Cool and Serve
Allow the cherry pie to cool for at least 2 hours before serving.
Dust with powdered sugar if desired.
(Values may vary based on specific ingredients and variations)
Calories: ~300 per serving
Consider mixing different cherry varieties for a complex flavor.
Serve with a scoop of vanilla ice cream for an extra treat.
Ensure the pie crust is well-sealed to prevent leakage during baking.
Check pie crust ingredients for potential allergens.
Be cautious of cherry allergies, especially when handling fresh cherries.
Customize the recipe to accommodate specific dietary restrictions or allergies.