Cherry Pie


This classic cherry pie recipe from Vanessa Marigold is so good, it will blow your mind.


2 ½ c. Cold Unsalted Butter, cubed
3 ½ c. All Purpose Flour
¼ c. EVERCLEAR® Grain Alcohol
1 c. Ice Cold Water
1 tbsp. Apple Cider Vinegar
1 tsp. Kosher Salt

1 Can Cherry Pie Filling and Topping
1 Can Tart Cherries,  strained
½ c. Granulated Sugar
1 tbsp. Cornstarch
1 tsp. Vanilla Extract
½ tsp. Kosher Salt
¼ tsp. Almond Extract
2 tbsp. Unsalted Butter

Egg Wash
1 Large Egg
2 tbsp. Whole Milk
1 tbsp. Granulated Sugar


  1. In a food processor, add the butter and flour. Pulse until the butter is pea size, with some larger chunks, 6 to 8 3-second pulses.
  2. In a volume measuring cup, combine the water, EVERCLEAR, vinegar, and kosher salt.
  3. Slowly pour the cold liquid into the food processor while pulsing until a dough just starts to form. Pour out the dough onto a countertop covered with a sheet of parchment paper. Use the parchment paper to bring the dough together by folding the mound onto itself a few times, then flatten into a disk.
  4.  Cover with plastic wrap and put in the fridge for at least an hour or overnight.
  5. Remove the chilled dough from the fridge and place on a floured surface. Flour a rolling pin and the top of the dough. Roll the dough into a circle, starting from the center pushing outward without smashing down the edges, then rotate the dough a quarter clockwise and continue the stroke. Check the bottom has enough flour and doesn’t stick to the counter by flipping the dough and continue rolling until ¼-inch thick.
  6. Slide the pie dish under the rolled out dough. Lift the edges of the dough while pushing the center down into the dish. Use a knife to cut off the edges that extend beyond the dish then wrap them in parchment paper and place them in the fridge to roll out later for the lattice.
  7. Use a fork to dock the pie on the bottom and edges. Place in the fridge while making the pie filling
  8. In a large bowl, combine the cherry pie filling and tart cherries. In a separate bowl, whisk together the sugar and cornstarch, then add it to the cherries.
  9. Stir in vanilla extract, salt, and almond extract until thoroughly combined.
  10. Preheat the oven to 425°F and place the rack in the center of the oven.
  11. On a floured surface, use a floured rolling pin to roll out the pie dough scraps into a ¼-inch thick rectangle by pushing the dough vertically and horizontally.
  12. Either use a knife or a fluted pastry cutter to cut thin long strips of dough for the lattice.
  13. Pour the cherry pie filling into the prepared pie shell and dot with small chunks of the butter. Place half of the lattice strips vertically using the shorter strips on the edges of the pie, and half horizontally weaving the horizontal pieces under and over the vertical strips.
  14. Trim any overhang then press the edges of the lattice strips into the edge of the pie shell to create the crust. Use a fork to crimp the edges of the pie.
  15. In a small bowl, whisk together the egg and milk. Use a pastry brush to lightly brush the top of the lattice and crust without allowing any egg to pool.
  16. Sprinkle evenly with granulated sugar.
  17. Bake for 15 minutes, then turn the temperature down to 375°F and bake for another 45 minutes or until the pie looks a rich brown.
  18. Let cool on a wire rack for at least an hour before serving.

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Created By: Vanessa Marigold