Description
This easy cherry pie recipe is thick and sliceable, with homemade cherry pie filling baked inside a golden, flaky pastry crust.
Ingredients
Scale
- 1 batch Cherry Pie Filling
- 1 batch Homemade Pie Dough
- 1 1/2 Tablespoons Butter, cut into small cubes
- 1 Egg
- 1 Tablespoon Water
- 1/8 teaspoon Kosher Salt
- 1-2 Tablespoons Coarse Sugar
Instructions
- Preheat the oven to 375ºF.
- Roll out one half of the pie dough on a floured work surface until it is a 12-inch diameter circle.
- Transfer the dough sheet to a 9-inch pie plate. Work the dough gently into the shape of the pan.
- Add the cherry pie filling in an even layer.
- Dot the top of the pie filling with the pieces of butter.
- Add the top pie crust, either as a lattice or a solid top. If you use a solid top, cut 4-6 vent holes.
- Fold the edges under and crimp in your desired style.
- Combine the egg, water, and salt in a small bowl and beat well.
- Brush the egg mixture over the top crust.
- Sprinkle it with coarse sugar.
- Place the pie pan on a baking sheet. Bake in the preheated oven for 50-55 minutes or until the filling is bubbling for at least 5 minutes and the crust is golden brown. Check the pie after 25 minutes, as you may need to cover the edges to prevent burning.
- Remove from the oven and let cool for 4 hours up to overnight before slicing.
