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Classic George Washington Cherry Pie

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A nostalgic cherry pie recipe featuring a sweet-tart cherry filling and a buttery, flaky lattice crust that’s perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 6–8 tablespoons ice water
  • 5 cups (about 700g) fresh or frozen tart cherries, pitted
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract (optional)
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour using a pastry blender or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. In a medium bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract, cinnamon, and salt. Toss gently to coat evenly and set aside.
  4. Roll out one chilled dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit and trim excess dough.
  5. Pour cherry filling evenly into the crust.
  6. Roll out second dough disc into a 12-inch circle and cut into ½-inch strips. Lay half the strips horizontally over the filling, then weave remaining strips vertically to create a lattice pattern. Trim and crimp edges to seal.
  7. Brush lattice crust with beaten egg and sprinkle with coarse sugar if desired.
  8. Bake pie on middle rack of preheated oven at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  9. Remove pie and cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and dough cold for flakiness. Chill dough for at least 1 hour before rolling. Use cornstarch to thicken filling and prevent soggy crust. Cool pie completely before slicing to allow filling to set. Cover crust edges with foil if browning too quickly.

Nutrition

Keywords: cherry pie, classic pie, George Washington cherry pie, lattice crust, flaky pie crust, tart cherry filling, homemade pie

Find it online: https://tessierecipes.com/classic-george-washington-cherry-pie-recipe-easy-flaky-lattice-crust-tutorial/