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Ina Garten Cherry Pie

Ina Garten Cherry Pie recipe
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Ina Garten’s cherry pie is all about balance — a perfectly thickened filling that never runs and a tender, flaky crust that shatters when you cut into it. The recipe works beautifully with fresh sweet cherries in season or frozen cherries year-round, so you can enjoy it anytime. The touch of almond extract and fresh lemon juice elevates the cherry flavor without overpowering it, and the coarse sugar sprinkled on top gives a beautiful sparkle and extra crunch. This is the kind of pie that makes people ask for the recipe before they’ve even finished their first slice.

Ingredients

Scale

For the double crust:

  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • ½ pound (2 sticks) very cold unsalted butter, diced
  • ¼–½ cup ice water

For the cherry filling:

  • 4 cups fresh or frozen pitted cherries (no need to thaw if frozen)
  • ¾ cup granulated sugar (adjust slightly if cherries are very tart)
  • ¼ cup cornstarch
  • ¼ teaspoon almond extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cold butter, diced small
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse sugar for sprinkling on top

Instructions

  • Make the pie dough – In a large bowl, combine the flour, salt, and sugar. Add the cold diced butter and cut it in with a pastry blender or your fingers until the pieces are the size of small peas. Add ice water a tablespoon at a time until the dough just holds together when pinched. Divide into two disks, wrap in plastic, and chill for at least 30 minutes — this is crucial for flaky layers.
  • Prepare the cherry filling – In a large bowl, gently toss the cherries with sugar, cornstarch, almond extract, and lemon juice until evenly coated. Let it sit for 10 minutes so the juices start to release and the cornstarch can begin its magic.
  • Roll out the bottom crust – On a lightly floured surface, roll one disk into a 12-inch circle and carefully transfer it to your pie plate. Trim the overhang to about ½ inch.
  • Fill the pie generously – Pour the cherry mixture into the crust and dot the top with the small pieces of cold butter — this adds richness and helps create a glossy filling.
  • Add the top crust – Roll the second disk and place it over the filling. Trim, crimp the edges decoratively, and cut several slits in the top for steam to escape (or create a lattice top if you’re feeling fancy).
  • Finish and bake – Brush the crust with egg wash and sprinkle generously with coarse sugar. Bake at 425°F for 20 minutes, then reduce to 350°F and bake another 35–40 minutes until the crust is deep golden and the filling is bubbling thickly.
  • Cool properly – Let the pie cool on a wire rack for at least 2 hours (preferably 3–4) before slicing — this allows the filling to set so you get clean, beautiful slices.

Find it online: https://inagartendishes.com/ina-garten-cherry-pie/