Classic Cherry Pie with Whipped Cream

Ingredients

Pie Crust

• 2 ½ cups all-purpose flour

• 1 cup unsalted butter, cold and cubed

• 1 tsp salt

• 1 tbsp sugar

• 6–8 tbsp ice water

Cherry Filling

• 4 cups fresh or frozen cherries, pitted

• ¾ cup granulated sugar

• 2 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional)

• 1 tbsp butter

Whipped Cream Topping

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

Garnish

• Whole cherries with stems

• Powdered sugar (for dusting)

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Instructions

1. Make the Pie Crust

1. In a bowl combine flour, sugar, and salt.

2. Cut in the cold butter using a pastry cutter or fork until crumbly.

3. Add ice water gradually until dough forms.

4. Divide into two discs, wrap, and refrigerate for 30–60 minutes.

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2. Prepare the Cherry Filling

1. In a saucepan combine:

   • cherries

   • sugar

   • cornstarch

   • lemon juice

2. Cook over medium heat until the mixture thickens (about 5–7 minutes).

3. Stir in vanilla, almond extract, and butter.

4. Let cool completely.

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3. Assemble the Pie

1. Preheat oven to 190°C (375°F).

2. Roll out one dough disc and place it in a 9-inch pie pan.

3. Pour the cherry filling into the crust.

4. Add top crust (full crust or lattice).

5. Seal edges and cut small slits for steam.

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4. Bake

Bake for 40–45 minutes until crust is golden and filling bubbles.

Let cool for 2 hours so the filling sets.

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5. Make the Whipped Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Pipe or spoon whipped cream onto each slice.

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6. Serve

Top with fresh cherries and a light dusting of powdered sugar.

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⭐ Tips

• If using frozen cherries, thaw and drain excess liquid.

• Add 1 tbsp kirsch (cherry liqueur) for deeper flavor.

• Chill the pie dough well for a flakier crust.