Ingredients:

  • 2 1/2 cups (315 g) All-Purpose Flour, plus extra for dusting
  • 1 tsp (5 g) Fine Sea Salt
  • 1 Tbsp (12 g) Granulated Sugar (for crust)
  • 1 cup (226 g) Unsalted Butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup (120 ml) Ice Water
  • 5 cups (750 g) Cherries, fresh or frozen (do not thaw), pitted
  • 3/4 cup (150 g) Granulated Sugar (for filling)
  • 1/4 cup (30 g) Tapioca Starch or Cornstarch
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Pure Almond Extract
  • Pinch of Fine Sea Salt (for filling)
  • 2 Tbsp (28 g) Unsalted Butter, cut into small cubes (optional)
  • 1 Large Egg, whisked with 1 Tbsp water or milk (Egg Wash)
  • 1 Tbsp Coarse Demerara Sugar

Instructions:

  1. Phase I: Crafting the Pastry. Whisk flour, sugar, and salt together in a large mixing bowl.
  2. Cut in the Butter: Add the cold butter cubes. Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse pebbles, with some pea-sized pieces remaining. Work quickly to prevent melting.
  3. Add Liquid: Drizzle the ice water (1 Tbsp at a time) over the mixture, gently mixing with a fork until the dough just comes together. Do not overmix; the dough should look shaggy.
  4. Divide and Chill: Divide the dough into two discs (one slightly larger for the bottom crust). Wrap tightly and refrigerate for a minimum of 2 hours, or ideally overnight.
  5. Phase II: Preparing the Filling. In a large bowl, combine the pitted cherries, granulated sugar, tapioca/cornstarch, lemon juice, almond extract, and salt. Gently toss until the starch is evenly distributed and the cherries are coated. Set aside.
  6. Phase III: Assembly. On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Return the plate to the fridge for 15 minutes.
  7. Add Filling: Spoon the cherry mixture into the chilled pie shell. Dot the top of the filling with the small butter cubes (if using).
  8. Create the Top Crust: Roll out the remaining dough disc. Cut vents (slits or decorative shapes) for steam release.
  9. Seal the Pie: Lay the top crust over the filling. Trim the excess dough, fold the edges under, and crimp firmly to seal.
  10. Glaze and Sugar: Brush the entire top crust with the egg wash. Sprinkle generously with coarse sugar.
  11. The Bake: Preheat oven to 425°F (220°C). Place the pie on a foil-lined baking sheet. Bake at 425°F for 15 minutes. Reduce the heat to 375°F (190°C) and continue baking for 40–50 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly. Cover edges with foil if necessary.
  12. Cooling: Transfer the pie to a wire rack. Let the Cherry Pie cool completely—at least 4 hours—before slicing. This allows the filling starch to fully set.